Baking and Pastry Arts: AAS
Associate in Applied Science | 65 credit hours minimum
Area of Interest: Business, Culinary Arts, and Hospitality
Program Description:
The AAS in Hospitality Studies: Baking and Pastry Arts will allow students to gain the necessary theoretical and practical knowledge to become a successful pastry professional. Concepts of baking theory; breads, rolls, and bakeries; production pastry techniques; and cake production and decoration will lay the foundation for essential pastry-related skills. Advanced classes in artisan and decorative bread; ice cream and frozen desserts; chocolate candies and showpieces; plated desserts; and sugar candies and showpieces will allow specialized training in specific areas of concentration for the aspiring pastry chef. The final course, Baking and Pastry Arts Capstone, will give the student a real-world simulation of what to expect upon graduation, while preparing them to earn the Certified Pastry Culinarian certification from the American Culinary Federation.
Locations. This program is offered in its entirety at Forest Park.
Cost of Attendance. For more information on cost of attendance visit MoSCORES.
Program Career and Salary Information. Pursuant to Missouri HB 1606 (2018), information regarding the number of credit hours, program length, employment rate, wage data, and graduates employed in careers related to their program of study at St. Louis Community College can be found at the following URL: https://scorecard.mo.gov/scorecard/. Search using School / Program “St. Louis Community College” and choose the degree or credential type of interest.
The following limitations to the data apply: Information provided is based on the most recent cohorts available. Typically, most recent cohorts for wage and completion data are six years prior to the current academic year. Time to complete a program of study varies depending on the number of credit hours students earn per semester.
Interested in this program? Start the enrollment process by visiting the Apply to STLCC page.
At the completion of the program, students are expected to:
- work within established guidelines for safety and sanitation at all times.
- demonstrate a basic understanding of basic baking and pastry cooking techniques.
- prepare numerous benchmark formulations for bakery and pastry staples outlined by the American Culinary Federation’s Certified Pastry Culinarian certification standards.
- interpret numerical data that will influence financial decisions in bakeshop operations including calculation of food, recipe, and labor costs.
- prepare savory food products, using standards defined by the American Culinary Federation.
- project a level of professionalism appropriate to hospitality industry standards.
- describe functions and food sources of the major nutrients in food preparation and storage.
- utilize artistic concepts in presenting pastry goods and showpieces.
Missouri Civics Examination. Students entering college for the very first time in fall 2019 and who intend to complete an associate’s degree must successfully complete a civics examination. Information on who is eligible for a waiver can be found on the STLCC website.
Program of Study
| Code | Title | Credit Hours |
|---|---|---|
| General Education | ||
| ENG 101 | College Composition I (MOTR ENGL 100) | 3 |
| COM 101 | Oral Communication I (MOTR COMM 100) | 3 |
| MTH 108 | Elementary Applied Mathematics (or higher) | 3 |
| DIT 115 | Principles of Nutrition (MOTR LIFS 100N) | 3 |
| SOC 101 | Introduction to Sociology (MOTR SOCI 101) | 3 |
| HST 102 | United States History from 1865 to the Present (MOTR HIST 102) | 3 |
| Program Requirements | ||
| HTM 100 | Introduction to the Hospitality Industry | 3 |
| CUL 101 | Safety and Sanitation | 1 |
| BIO 177 | Food Science | 3 |
| HTM 120 | Supervision and Leadership in the Hospitality Industry | 3 |
| HTM 200 | Procurement in the Hospitality Industry | 3 |
| HTM 210 | Hospitality Financial Planning and Cost Control | 3 |
| Baking and Pastry Arts Option | ||
| BAP 101 | Introduction to Baking Theory | 3 |
| BAP 105 | Breads, Rolls, and Bakeries | 3 |
| BAP 110 | Production Pastry Techniques | 3 |
| BAP 115 | Cake Production and Decoration | 3 |
| BAP 160 | Artistic Concepts in Pastry | 3 |
| BAP 201 | Artisan and Decorative Bread | 2 |
| CUL 150 | Culinary Essentials | 3 |
| BAP 205 | Ice Cream and Frozen Desserts | 2 |
| BAP 210 | Chocolate Candies and Showpieces | 2 |
| BAP 215 | Plated Desserts | 2 |
| BAP 220 | Sugar Candies and Showpieces | 2 |
| BAP 260 | Baking and Pastry Arts Capstone | 3 |
| Total Credit Hours | 65 | |
Full-Time Academic Plan
Missouri Civics Examination. Students entering college for the very first time in fall 2019 and who intend to complete an associate’s degree must successfully complete a civics examination. Information on who is eligible for a waiver can be found on the STLCC website.
PLEASE NOTE: If you originally enrolled at STLCC prior to Fall 2024, you may need to view an archived catalog for your correct program requirements. Please speak with an advisor or the program coordinator for more information.
| First Year | ||||
|---|---|---|---|---|
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| ENG 101 | College Composition I (MOTR ENGL 100) | 3 | Placement score or ENG 030 or ENG 070 with a grade of "C" or better or recommendation of department and Reading Proficiency or concurrent enrollment in RDG 079 | |
| MTH 108 | Elementary Applied Mathematics (or higher) | 3 | Reading Proficiency | |
| SOC 101 | Introduction to Sociology (MOTR SOCI 101) | 3 | Reading Proficiency or concurrent enrollment in RDG 079 | |
| HTM 100 | Introduction to the Hospitality Industry | 3 | Reading Proficiency | |
| DIT 115 | Principles of Nutrition (MOTR LIFS 100N) | 3 | Reading Proficiency | |
| CUL 101 | Safety and Sanitation | 1 | Reading Proficiency | Upon successful completion of this semester, students are eligible to enroll in lab classes |
| Credit Hours | 16 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| BIO 177 | Food Science | 3 | Reading Proficiency | |
| BAP 101 | Introduction to Baking Theory 1 | 3 | CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency | See Footnote 1 below for additional information. |
| BAP 105 | Breads, Rolls, and Bakeries 1 | 3 | BAP 101 with a minimum grade of "C" and Reading Proficiency | See Footnote 1 below for additional information. |
| BAP 110 | Production Pastry Techniques 1 | 3 | BAP 105 with a minimum grade of "C" and Reading Proficiency | See Footnote 1 below for additional information. |
| BAP 115 | Cake Production and Decoration 1 | 3 | BAP 110 with a minimum grade of "C" and Reading Proficiency | See Footnote 1 below for additional information. |
| CUL 150 | Culinary Essentials 1 | 3 | CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency | See Footnote 1 below for additional information. |
| Credit Hours | 18 | |||
| Second Year | ||||
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| HTM 200 | Procurement in the Hospitality Industry | 3 | HTM 100 and MTH 108 or higher with minimum grades of "C", and Reading Proficiency | |
| HTM 210 | Hospitality Financial Planning and Cost Control | 3 | HTM 100 and MTH 108 or higher with minimum grades of "C", and Reading Proficiency | |
| BAP 160 | Artistic Concepts in Pastry | 3 | Reading Proficiency | |
| BAP 201 | Artisan and Decorative Bread 2 | 2 | BAP 115 with a minimum grade of "C" and Reading Proficiency | See Footnote 2 below for additional information. |
| BAP 205 | Ice Cream and Frozen Desserts 2 | 2 | BAP 201 with a minimum grade of "C" and Reading Proficiency | See Footnote 2 below for additional information. |
| BAP 210 | Chocolate Candies and Showpieces 2 | 2 | BAP 205 with a minimum grade of "C" and Reading Proficiency | See Footnote 2 below for additional information. |
| BAP 215 | Plated Desserts 2 | 2 | BAP 210 with a minimum grade of "C" and Reading Proficiency | See Footnote 2 below for additional information. |
| BAP 220 | Sugar Candies and Showpieces 2 | 2 | BAP 215 with a minimum grade of "C" and Reading Proficiency | See Footnote 2 below for additional information. |
| Credit Hours | 19 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| COM 101 | Oral Communication I (MOTR COMM 100) | 3 | Concurrent enrollment in ENG 070 or Reading Proficiency | |
| HST 102 | United States History from 1865 to the Present (MOTR HIST 102) | 3 | Reading Proficiency or concurrent enrollment in RDG 079 | |
| HTM 120 | Supervision and Leadership in the Hospitality Industry | 3 | HTM 100 with a minimum grade of "C" and Reading Proficiency | |
| BAP 260 | Baking and Pastry Arts Capstone | 3 | CUL 150, BAP 220, HTM 200, and HTM 210 with minimum grades of "C", and Reading Proficiency | Students are eligible to apply to the American Culinary Federation for certification as a Certified Pastry Culinarian (CPC) upon graduation |
| Credit Hours | 12 | |||
| Total Credit Hours | 65 | |||
- 1
These courses are part of Pastry Block #1. Students are asked to enroll in BAP 101, BAP 105, BAP 110, BAP 115, and CUL 150 in the same semester. Please contact Baking and Pastry Arts Program Coordinator, Ellen Piazza, for course entry advisement at epiazza@stlcc.edu.
- 2
These courses are part of Pastry Block #2. Students are asked to enroll in BAP 201, BAP 205, BAP 210, BAP 215, and BAP 220 in the same semester. Please contact Baking and Pastry Arts Program Coordinator, Ellen Piazza, for course entry advisement at epiazza@stlcc.edu.
*Click on the hyperlinked course number to view additional information about the course.
**Students completing a course that has been assigned a MOTR number may transfer that course to any public institution in Missouri. Those who complete CORE 42 requirements will have that verification on their transcript.
*** It is your responsibility to verify that the courses listed above will transfer to the four-year institution of your choice. Maximize your transfer credits/classes by meeting with an academic advisor.