Associate in Applied Science Degree
This program has been replaced by Baking and Pastry Arts and Management Associate in Applied Science Degree (APBPAM). Students currently enrolled need to complete it by the end of the Spring/Summer 2021 semester.
If you have questions about this program please contact a program advisor or contact a general student advisor.
Career Outlook in Michigan
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2017-2018 Academic Requirements
Baking and Pastry Arts is a program that offers a focused hands-on professional approach to the art of baking and pastry, and will allow students to gain the necessary practical knowledge, theory and skill to become a successful and marketable pastry professional. This program prepares students for careers in pastry shops, restaurants, country clubs, hotels, catering facilities, institutional food service, as well as entrepreneurship.
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Sharyl Politi
are available online.)
First Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 110 | Sanitation and Hygiene | 2 | |
| Choose one elective from the following: BMG 273, CUL 226, a 100 level ART course. | 3 | ||
| Elective(s) | Arts and Humanities | 3 | |
| Elective(s) | Math | 3 | |
| Elective(s) | Speech | 3 | |
| Total | 14 | ||
Second Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 100 | Introduction to Food Service and Hospitality Industry | 2 | |
| CUL 104 | Baking Science | 2 | |
| CUL 116 | Fundamental Culinary Principles | 3 | |
| CUL 118 | Principles of Nutrition | 3 | |
| CUL 132 | Basic Cake and Wedding Cake Design | 2 | |
| Elective(s) | Computer and Information Literacy | 3 | |
| Total | 15 | ||
Third Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 114 | Fundamentals of Baking | 3 | |
| CUL 115 | Fundamentals of Pastry | 3 | |
| CUL 215 | Advanced Cake Decorating | 2 | |
| CUL 224 | Principles of Cost Control | 3 | |
| Elective(s) | Natural Sciences | 3 | |
| Elective(s) | Writing | 3 | |
| Total | 17 | ||
Fourth Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| BMG 101 | Entrepreneurship I: Finding Your Opportunity | 3 | |
| CUL 140 | Bakery Management and Merchandising | 2 | |
| CUL 205 | Pastry Arts and Design | 3 | |
| CUL 211 | Advanced Bread Production | 4 | |
| Elective(s) | Social and Behavioral Science | 3 | |
| Total | 15 | ||
- Total Credits Required
- 61