Baking & Pastry Arts
Program Overview
Program Contact Information
Nathan Beasley
Lead Instructor
Phone: (252) 222-6016
Howard Building:
Email: [email protected]
This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, high-volume bakeries, and/or further academic studies. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies, and professionalism. Course work includes specialty/artisanal bread, desserts/pastries, decorative work, high-volume production, and food marketing. Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef, and assistant pastry chef. American Culinary Federation certification may be available to graduates.
Baking & Pastry Arts
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| ACA-122 | College Transfer Success | 1 |
| MAT-110 | Mathematical Measurement and Literacy | 3 |
| CUL-110 | Sanitation and Safety | 2 |
| CUL-120 | Purchasing | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 14 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-230 | Chocolate Artistry | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| BPA-120 | Petit Fours and Pastries | 3 |
| ENG-111 | Writing and Inquiry | 3 |
| HRM-110 | Introduction to Hospitality and Tourism | 3 |
| Sub-Total Credits | 19 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 4 | |
Fall Semester
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-250 | Dessert and Bread Production | 5 |
| COM-231 | Public Speaking | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| HRM-245 | Human Resource Management-Hospitality | 3 |
| WBL-112BB | Work-Based Learning I | 1 |
| Sub-Total Credits | 15 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-260 | Pastry and Baking Marketing | 3 |
| Sub-Total Credits | 1 | |
Total Credits: 69 credits
Artisan Baker - Certificate
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-130 | European Cakes and Tortes | 3 |
| Sub-Total Credits | 7 | |
Total Credits: 15 credits
Bakery Manager - Certificate
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| CUL-120 | Purchasing | 2 |
| Sub-Total Credits | 10 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-245 | Human Resource Management-Hospitality | 3 |
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 6 | |
Total Credits: 16 credits
Cake Designer - Certificate
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-210 | Cake Design and Decorating | 3 |
| Sub-Total Credits | 3 | |
Total Credits: 11 credits
Available Classes
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Program Overview
Program Contact Information
Chef Rochelle Wert
Baking and Pastry Instructor
Phone: (252) 222-6097
HCAC
Email: [email protected]
This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, high-volume bakeries, and/or further academic studies. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies, and professionalism. Course work includes specialty/artisanal bread, desserts/pastries, decorative work, high-volume production, and food marketing. Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef, and assistant pastry chef. American Culinary Federation certification may be available to graduates.
Baking & Pastry Arts
Stay on track towards graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| ACA-122 | College Transfer Success | 1 |
| MAT-110 | Mathematical Measurement and Literacy | 3 |
| CUL-110 | Sanitation and Safety | 2 |
| CUL-120 | Purchasing | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 14 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-230 | Chocolate Artistry | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| BPA-120 | Petit Fours and Pastries | 3 |
| ENG-111 | Writing and Inquiry | 3 |
| HRM-110 | Introduction to Hospitality and Tourism | 3 |
| Sub-Total Credits | 19 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 4 | |
Fall Semester
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-250 | Dessert and Bread Production | 5 |
| COM-231 | Public Speaking | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| HRM-245 | Human Resource Management-Hospitality | 3 |
| WBL-112BB | Work-Based Learning I | 1 |
| Sub-Total Credits | 15 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-260 | Pastry and Baking Marketing | 3 |
| Sub-Total Credits | 1 | |
Total Credits: 69 credits
Artisan Baker - Certificate
Stay on track towards graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-130 | European Cakes and Tortes | 3 |
| Sub-Total Credits | 7 | |
Total Credits: 15 credits
Bakery Manager - Certificate
Stay on track towards graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| CUL-120 | Purchasing | 2 |
| Sub-Total Credits | 10 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-245 | Human Resource Management-Hospitality | 3 |
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 6 | |
Total Credits: 16 credits
Cake Designer - Certificate
Stay on track towards graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-210 | Cake Design and Decorating | 3 |
| Sub-Total Credits | 3 | |
Total Credits: 11 credits
Available Classes
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