Baking & Pastry Arts Degree

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, and 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 breads, 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.

Program Contact

Charles Park
Chair, Culinary Arts, Baking & Pastry Arts, Hospitality Management
Culinary Arts Building
Phone: (252) 222-6034
Email: parkc@carteret.edu

First Semester

College Transfer Success Click for details
ACA 122
1.00
College Transfer Success Close
ACA
122

This course provides information and strategies necessary to develop clear academic and professional goals beyond the community college experience. Topics include the CAA, college policies and culture, career exploration, gathering information on senior institutions, strategic planning, critical thinking, and communications skills for a successful academic transition. Upon completion, students should be able to develop an academic plan to transition successfully to senior institutions.

Credits: 1.00
Prerequisites:
Corequisites:

Basic PC Literacy Click for details
CIS 111
2.00
Basic PC Literacy Close
CIS
111

This course provides an overview of computer concepts. Emphasis is placed on the use of personal computers and software applications for personal and fundamental workplace use. Upon completion, students should be able to demonstrate basic personal computer skills.

Credits: 2.00
Prerequisites:
Corequisites:

Public Speaking Click for details
COM 231
3.00
Public Speaking Close
COM
231

This course provides instruction and experience in preparation and delivery of speeches within a public setting and group discussion. Emphasis is placed on research, preparation, delivery, and evaluation of informative, persuasive, and special occasion public speaking. Upon completion, students should be able to prepare and deliver well-organized speeches and participate in group discussion with appropriate audiovisual support.

Credits: 3.00
Prerequisites:
Corequisites:

Sanitation and Safety Click for details
CUL 110
2.00
Sanitation and Safety Close
CUL
110

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

Credits: 2.00
Prerequisites:
Corequisites:

Writing and Inquiry Click for details
ENG 111
3.00
Writing and Inquiry Close
ENG
111

This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English.

Credits: 3.00
Prerequisites:
Corequisites:

HRM 110
3.00
Introduction to Hospitality and Tourism Close
HRM
110

This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, foodservice and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within the hospitality industry.

Credits: 3.00
Prerequisites:
Corequisites:

MAT 110
3.00
Mathematical Measurement and Literacy Close
MAT
110

This course provides an activity-based approach that develops measurement skills and mathematical literacy using technology to solve problems for non-math intensive programs. Topics include unit conversions and estimation within a variety of measurement systems; ratio and proportion; basic geometric concepts; financial literacy; and statistics including measures of central tendency, dispersion, and charting of data. Upon completion, students should be able to demonstrate the use of mathematics and technology to solve practical problems, and to analyze and communicate results.

Credits: 3.00
Prerequisites:
Corequisites:

17 Total Credits

Second Semester

Purchasing Click for details
CUL 120
2.00
Purchasing Close
CUL
120

This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.

Credits: 2.00
Prerequisites:
Corequisites:

Culinary Skills I Click for details
CUL 140
5.00
Culinary Skills I Close
CUL
140

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

Credits: 5.00
Prerequisites:
Corequisites:

Baking I Click for details
CUL 160
3.00
Baking I Close
CUL
160

This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

Credits: 3.00
Prerequisites:
Corequisites:

Art Appreciation Click for details
ART 111
3.00
Art Appreciation Close
ART
111

This course introduces the origins and historical development of art. Emphasis is placed on the relationship of design principles to various art forms including but not limited to sculpture, painting, and architecture. Upon completion, students should be able to identify and analyze a variety of artistic styles, periods, and media.

Credits: 3.00
Prerequisites:
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or

Critical Thinking Click for details
HUM 115
3.00
Critical Thinking Close
HUM
115

This course introduces the use of critical thinking skills in the context of human conflict. Emphasis is placed on evaluating information, problem solving, approaching cross-cultural perspectives, and resolving controversies and dilemmas. Upon completion, students should be able to demonstrate orally and in writing the use of critical thinking skills in the analysis of appropriate texts.

Credits: 3.00
Prerequisites:
Corequisites:

13 Total Credits

Third Semester

HRM 245
3.00
Human Resource Management-Hospitality Close
HRM
245

This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

Credits: 3.00
Prerequisites:
Corequisites:

Work-Based Learning I Click for details
WBL 112AB
1.00
Work-Based Learning I Close
WBL
112AB

This course provides a work-based learning experience with a college-approved employer in an area related to the student’s program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

Credits: 1.00
Prerequisites:
Corequisites:

4 Total Credits

Fourth Semester

European Cakes and Tortes Click for details
BPA 130
3.00
European Cakes and Tortes Close
BPA
130

This course introduces the production of a wide variety of classical and modern cakes suitable for restaurants, retail shops and large-scale production. Emphasis is placed on classic cakes using the methods of mixing, filling, glazing and icing. Upon completion, students should be able to prepare, assemble, and decorate gelatin-based and layered tortes and cakes such as Bavarian, Dobos, and Sacher.

Credits: 3.00
Prerequisites:
Corequisites:

Chocolate Artistry Click for details
BPA 230
3.00
Chocolate Artistry Close
BPA
230

This course provides a study in the art and craft of chocolate. Topics include chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to properly evaluate tempered chocolate and produce a variety of chocolate candies and decorative elements for garnishing desserts.

Credits: 3.00
Prerequisites:
Corequisites:

Artisan & Specialty Bread Click for details
BPA 150
4.00
Artisan & Specialty Bread Close
BPA
150

This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

Credits: 4.00
Prerequisites:
Corequisites:

Garde Manger I Click for details
CUL 170
3.00
Garde Manger I Close
CUL
170

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

Credits: 3.00
Prerequisites:
Corequisites:

Interpersonal Psychology Click for details
PSY 118
3.00
Interpersonal Psychology Close
PSY
118

This course introduces the basic principles of psychology as they relate to personal and professional development. Emphasis is placed on personality traits, communication/leadership styles, effective problem solving, and cultural diversity as they apply to personal and work environments. Upon completion, students should be able to demonstrate an understanding of these principles of psychology as they apply to personal and professional development.

Credits: 3.00
Prerequisites:
Corequisites:

16 Total Credits

Fifth Semester

Petit Fours and Pastries Click for details
BPA 120
3.00
Petit Fours and Pastries Close
BPA
120

This course introduces the basic principles of the preparation and plating of a variety of petit fours and individual dessert pastries. Emphasis is placed on traditional and contemporary petit fours and pastries utilizing updated production methods. Upon completion, students should be able to produce individual pastries and petit fours for buffet and special event settings.

Credits: 3.00
Prerequisites:
Corequisites:

Cake Design and Decorating Click for details
BPA 210
3.00
Cake Design and Decorating Close
BPA
210

This course covers advanced concepts in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling, and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.

Credits: 3.00
Prerequisites:
Corequisites:

Dessert and Bread Production Click for details
BPA 250
5.00
Dessert and Bread Production Close
BPA
250

This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.

Credits: 5.00
Prerequisites:
Corequisites:

11 Total Credits

Sixth Semester

Pastry and Baking Marketing Click for details
BPA 260
3.00
Pastry and Baking Marketing Close
BPA
260

This course is designed to cover the marketing concepts and merchandising trends utilized in bakery and pastry operations. Emphasis is placed on menu planning, pricing products/strategies, resale and wholesale distribution methods, legal implications, and advertising techniques. Upon completion, students should be able to create a marketing plan that will serve as a basis for a capstone experience.

Credits: 3.00
Prerequisites:
Corequisites:

Work-Based Learning I Click for details
WBL 112BB
1.00
Work-Based Learning I Close
WBL
112BB

This course provides a work-based learning experience with a college-approved employer in an area related to the student’s program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

Credits: 1.00
Prerequisites:
Corequisites:

4 Total Credits