Baking and Pastry Arts, Associate in Applied Science

Forest Park

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 and nutrition; 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; chocolates and pralines; contemporary plated desserts; and showpieces and confectionary art 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.

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Program of Study

Career General Education
ENG 101College Composition I3
COM 101Oral Communication I3
or COM 107 Public Speaking
MTH 108Elementary Applied Mathematics (or Higher Level Mathematics)3
XXX xxxNatural Science or Mathematics3
XXX xxxSocial Science3
XXX xxxMissouri State Requirement3
Physical Education Activity
Select 2 credit hours2
Program Requirements
HTM 100Introduction to the Hospitality Industry3
CUL 101Safety and Sanitation1
HTM 120Supervision and Leadership in the Hospitality Industry3
HTM 210Hospitality Financial Planning and Cost Control3
HTM 125Nutrition for the Culinarian3
HTM 200Procurement in the Hospitality Industry3
HTM 105Professionalism in the Hospitality Industry1
Baking and Pastry Arts Courses
BAP 101Introduction to Baking Theory3
BAP 105Breads, Rolls, and Bakeries3
BAP 110Production Pastry Techniques3
BAP 115Cake Production and Decoration3
CUL 150Culinary Essentials for the Pastry Arts3
BAP 201Artisan and Decorative Bread2
BAP 205Ice Cream and Frozen Desserts2
BAP 210Chocolate Candies and Showpieces2
BAP 215Plated Desserts2
BAP 220Sugar Candies and Showpieces2
BAP 260Baking and Pastry Arts Capstone3
Total Credit Hours65