The Associate of Applied Science (AAS) Baking Management program provides a broad foundation of baking and pastry theory and practical training necessary for success in the food service industry. Students will learn the art of creating tasty baked goods, pastries,and confections, from traditional bread baking to beautiful showpieces. Students will also learn to use sugar, syrups, icings and chocolate. This program curriculum prepares students for a career as a professional baker or pastry chef in a bakery, restaurant, hotel or resort.
This degree utilizes the same curriculum as the Baking and Pastry Arts degree, except that during the final terms the Baking Management student will take up to an additional 27 academic credits. This will allow the student to transfer into the Bachelor of Applied Science in Hospitality and Tourism program at Southern Oregon University (SOU) with junior standing for registration purposes.
Oregon Coast Culinary Institute (OCCI) at Southwestern was granted accreditation by the American Culinary Federation (ACF). This accreditation is the highest level available for initial accreditation by the ACF – the premier professional chefs' organization in North America, focusing its efforts on offering education, apprenticeship and industry certification. With the ACF accreditation, OCCI’s graduates will automatically gain the title of Certified Culinarian upon graduation, along with their associate’s degrees.
Entry Requirements
For application and fee information, contact OCCI Admissions at 541-888-7195.
Graduation Requirements
Students must complete a minimum of 106 credit hours with a cumulative Grade Point Average (GPA) of 2.0 or better. All courses must be completed with a grade of 'C' or better. Twenty-four (24) credits must be completed at Southwestern before the AAS Baking Management degree is awarded.
Complete the graduation application process one term prior to the term of completion (e.g., spring term graduates must apply during winter term).
Pre-Program Courses
Students are required to take the following courses prior to the program courses, depending on students' college placement information. See advisor for details:
| Code | Title | Credits |
|---|---|---|
| CIS90 | Computer Basics (or demonstrate proficiency) | 2 |
| WR90R | Academic Literacy (or placement in higher writing course) | 4 |
| MTH95 | Intermediate Algebra (or placement in higher math course) | 4 |
| or MTH105 | Math in Society | |
Program Guide
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CRT2015 | Sanitation and Safety for Managers | 3 |
| CRT2031 | Bakery and Pastry Fundamentals | 6 |
| CRT2032 | Baking and Pastry Fundamentals II | 7 |
| CRT2039 | Prof Pres for the Culinary Wrkfrc 1 | 3 |
| Credits | 19 | |
| Winter | ||
| CRT2016 | Culinary Nutrition 2 | 3 |
| CRT2027 | Introduction to Sugar | 1 |
| CRT2028 | Basic Chocolate | 1 |
| CRT2033 | Classic and Contemporary Cakes | 4 |
| CRT2040 | Culinary Arts for Baking and Pastry | 6 |
| CIS120 | Concepts of Computing | 4 |
| Credits | 19 | |
| Spring | ||
| CRT2007 | Inventory Control and Purchasing | 1 |
| CRT2017 | Restaurant Management Supervision | 3 |
| CRT2018 | Culinary Arts Career Planning | 1 |
| CRT2024 | Frozen Desserts | 3 |
| CRT2026 | Dessert Menu Development | 1 |
| CRT2030 | Bakery Design | 3 |
| CRT2045 | Retail Baking | 7 |
| Credits | 19 | |
| Second Year | ||
| Summer | ||
| CRT2034 | Advanced Sugar and Chocolate | 2 |
| CRT2037 | Plated Desserts | 6 |
| CRT2038 | Applied Visual Principles | 1 |
| CRT2042 | Wedding Cakes | 3 |
| HE250 | Personal Health | 3 |
| Credits | 15 | |
| Fall | ||
| CRT280B1 | CWE: Baking and Pastry Arts | 6 |
| ECON201 | Microeconomics | 4 |
| BA211 | Principles of Accounting I | 4 |
| WR121 or WR121H |
English Composition or English Composition w/Honors |
3 |
| Credits | 17 | |
| Winter | ||
| CRT280B1 | CWE: Baking and Pastry Arts | 6 |
| ECON202 | Macroeconomics | 4 |
| WR122 or WR122H |
English Composition or English Composition w/Honors |
3 |
| MTH243 | Intro to Probability and Statistics Statistics | 4 |
| Credits | 17 | |
| Total Credits | 106 | |
| 1 | SP111 Fundamentals of Public Speakingor higher may be substituted for CRT2039 Prof Pres for the Culinary Wrkfrc. |
| 2 | FN225 Nutrition may be substituted for CRT2016 Culinary Nutrition. |
Program Student Learning Outcomes
Upon successful completion of this program, the student will be able to:
- Demonstrate understanding of safe and effective kitchen equipment use and maintenance.
- Demonstrate expert-level operation of professional kitchen tools and equipment.
- Demonstrate knife skills, knife sharpening techniques, handling a steel, and cutting techniques.
- Understand the basic principles for using seasoning and flavoring to create good tasting food.
- Obtain ServSafe Certification.
- Demonstrate food preparation for the following cooking methods - saute, broil, grill, braise, deep and stir fry, and poach.
- Understand basic principles of baking through formulas and measurement, mixing and gluten development and the baking process.
- Prepare a variety of pastry products.
- Become familiar with regional and international cuisine. Develop an appreciation for native products, herbs, and foods.
- Understand the basic principles of emulsification and all aspects of the elements of cold food pantry.
- Utilize concept of menu planning, cost control, purchasing, receiving, quality standards, profit, and staffing costs.
- Describe and apply the principles of nutrition to maximize nutrient retention in food preparation.
- Demonstrate supervisory skills and abilities utilizing critical thinking skills.
Program Note
The articulated SOU Hospitality and Tourism Management degree will require an additional 9 credits in humanities, 4 credits in social sciences, and 11 credits in science to meet SOU's University Studies Requirements.