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:

CIS90Computer Basics (or demonstrate proficiency)2
WR90RAcademic Literacy (or placement in higher writing course)4
MTH95Intermediate Algebra (or placement in higher math course)4
or MTH105 Math in Society

Program Guide

Plan of Study Grid
First Year
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
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
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
Second Year
CRT2034 Advanced Sugar and Chocolate 2
CRT2037 Plated Desserts 6
CRT2038 Applied Visual Principles 1
CRT2042 Wedding Cakes 3
HE250 Personal Health 3
CRT280B1 CWE: Baking and Pastry Arts 6
ECON201 Microeconomics 4
BA211 Principles of Accounting I 4
English Composition
or English Composition w/Honors
CRT280B1 CWE: Baking and Pastry Arts 6
ECON202 Macroeconomics 4
English Composition
or English Composition w/Honors
MTH243 Intro to Probability and Statistics Statistics 4
 Total Credits106

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.