Associate in Applied Science
The Baking and Pastry Arts associate degree program offers a focused hands-on professional approach to the art of baking and pastry. Students will gain the necessary practical knowledge, theory and skill to become a successful and marketable pastry professional. This program specializes in hands-on experience, classroom lecture, and flexible scheduling. Students will be put on a path to become an accomplished well-rounded professional in some of the following areas:
- Executive Pastry Chef
- pastry Shops
- restaurants
- country clubs
- hotels
- catering facilities
- institutional food service
- entrepreneurship
This program specializes in hand-on experience, classroom lecture and flexible scheduling.
Highlights
Did you know: WCC is 1 of only a handful of schools in the Southeast Michigan region to offer an associate degree in baking and pastry.
Career Outlook
Graduates can become the executive pastry chef, head baker, assistant bakery manager, assistant pastry chef and venture into specialty include Artisan Bread, Cake Decorating, Chocolatiers, Sugar Sculpting. Explore the world with a career in international travel/hospitality.
2020-2021 Academic Requirements
This program 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 dining establishments, catering, baking/pastry shops, chocolatiers or entrepreneurial and cottage industries.
Eastern Michigan University, BS degree.
Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: Articulation Agreements.
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Sharyl Politi
are available online.)
First Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 104 | Baking Science | 2 | |
| CUL 110 | Sanitation and Hygiene | 2 | |
| CUL 141 | Principles of Cost Control | 3 | |
| CUL 150 | Management and Supervision | 3 | |
| Elective(s) | Math | 3 | |
| Elective(s) | Writing/Composition | 3 | |
| Total | 16 | ||
Second Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 116 | Culinary Principles | 3 | |
| CUL 118 | Culinary Nutrition | 3 | |
| CUL 132 | Cakes and Wedding Cake Design | 2 | |
| CUL 221 | Culinary Purchasing | 3 | |
| Elective(s) | Arts and Humanities | 3 | |
| Total | 14 | ||
Third Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 114 | Fundamentals of Baking | 3 | |
| CUL 115 | Fundamentals of Pastry | 3 | |
| CUL 201 | Chocolate Confections | 3 | |
| CUL 215 | Cake Decorating Techniques | 2 | |
| Elective(s) | Natural Sciences | 3 | |
| Elective(s) | Writing/Composition or Communication | 3 | |
| Total | 17 | ||
Fourth Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| BMG 101 | Entrepreneurship I: Finding Your Opportunity | 3 | |
| CUL 205 | Sugar and Chocolate Showpieces | 3 | |
| CUL 206 | Plated Desserts | 3 | |
| CUL 211 | Artisan Breads | 4 | |
| Elective(s) | Social and Behavioral Science | 3 | |
| Total | 16 | ||
- Total Credits Required
- 63