Baking and Pastry Arts, Associate in Applied Science
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.
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.
Program of Study
|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 Level Mathematics)||3|
|BIO 177||Food Science||3|
|SOC 101||Introduction to Sociology (MOTR SOCI 101)||3|
|HST 102||United States History from 1865 to the Present (MOTR HIST 102)||3|
|Area of Concentration|
|HTM 100||Introduction to the Hospitality Industry||3|
|CUL 101||Safety and Sanitation||1|
|DIT 115||Principles of Nutrition||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 (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|
|ENG 101||College Composition I (MOTR ENGL 100)||3||ENG 030 or ENG 070 with a grade of "C" or better or recommendation of department and Reading Proficiency or concurrent enrollment in RDG 030.|
|MTH 108||Elementary Applied Mathematics||3||MTH 020 with a grade of "C" or better or satisfactory score on placement test and Reading Proficiency. All prerequisite courses must have been completed within the last 3 years.|
|SOC 101||Introduction to Sociology (MOTR SOCI 101)||3||Reading Proficiency.|
|HTM 100||Introduction to the Hospitality Industry||3||Reading Proficiency.|
|DIT 115||Principles of Nutrition||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|
|BIO 177||Food Science||3||Reading Proficiency.|
|BAP 101||Introduction to Baking Theory||3||CUL 101, HTM 100, and Reading Proficiency.|
|BAP 105||Breads, Rolls, and Bakeries||3||BAP 101 with a minimum grade of "C" and Reading Proficiency.|
|BAP 110||Production Pastry Techniques||3||BAP 105 with a minimum grade of "C" and Reading Proficiency.|
|BAP 115||Cake Production and Decoration||3||BAP 110 with a minimum grade of "C" and Reading Proficiency.|
|CUL 150||Culinary Essentials||3||CUL 101, HTM 100, and Reading Proficiency.|
|HTM 200||Procurement in the Hospitality Industry||3||HTM 100, MTH 108 or Higher, and Reading Proficiency.|
|HTM 210||Hospitality Financial Planning and Cost Control||3||HTM 100, MTH 108 or higher, and Reading Proficiency.|
|BAP 160||Artistic Concepts in Pastry||3||Reading Proficiency.|
|BAP 201||Artisan and Decorative Bread||2||BAP 115 with a minimum grade of "C" and Reading Proficiency.|
|BAP 205||Ice Cream and Frozen Desserts||2||BAP 201 with a minimum grade of "C" and Reading Proficiency.|
|BAP 210||Chocolate Candies and Showpieces||2||BAP 205 with a minimum grade of "C" and Reading Proficiency.|
|BAP 215||Plated Desserts||2||BAP 210 with a minimum grade of "C" and Reading Proficiency.|
|BAP 220||Sugar Candies and Showpieces||2||BAP 215 with a minimum grade of "C" and Reading Proficiency.|
|COM 101||Oral Communication I (MOTR COMM 100)||3||Reading Proficiency and concurrent enrollment in RDG 030 or ENG 070.|
|HST 102||United States History from 1865 to the Present (MOTR HIST 102)||3||Reading Proficiency.|
|HTM 120||Supervision and Leadership in the Hospitality Industry||3||HTM 100 and Reading Proficiency.|
|BAP 260||Baking and Pastry Arts Capstone||3||CUL 150 and BAP 220 with a minimum grade of "C", HTM 200, HTM 210, and Reading Proficiency.||Students are eligible to apply to the American Culinary Federation for certification as a Certified Pastry Culinarian (CPC) upon graduation|
|Total Credit Hours||65|
*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.