The Associate of Applied Science (AAS) Baking and Pastry Arts 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. Prepares students for a career as a professional baker or pastry chef in a bakery, restaurant, hotel or resort.

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 91 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 and Pastry Arts 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
MTH20Basic Mathematics (or placement in a higher math course)4
WR90RAcademic Literacy (or placement in higher writing course)4

Program Guide

Plan of Study Grid
First Year
FallCredits
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
MTH81 Applied Mathematics for Culinary Arts 4
 Credits23
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
 Credits19
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
WR115 Introduction to Expository Writing (or higher) 3 3
 Credits22
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 2 3
 Credits15
Fall
CRT280B2 CWE: Baking and Pastry Arts 12
 Credits12
 Total Credits91

Program Student Learning Outcomes

Upon successful completion of this program, the student will be able to:

  • Prepare yeast-raised products to include breads, yeast-leavened pastries to include laminated doughs, breakfast pastries and leavened cakes.
  • Prepare a variety of cakes, fillings and icings to include chemical and mechanical leavening techniques.
  • Prepare a variety of egg- and dairy-based products to include meringue, sponge, soufflés, mousses, custards, and creams.
  • Prepare a variety of fried baked goods to include fritters and doughnuts.
  • Prepare a variety of pastry products to include pies, tarts, pate a choux, crepes, puff pastry, and fillo dough.
  • Identify, select and demonstrate the use of various chocolates and sugar and the common uses for the decoration processes.
  • List and explain the application of mixes and other convenience products pertaining to the baking process.
  • Utilize concept of cost control, purchasing, receiving, quality standards, profit, and staffing costs.
  • Describe and apply the principles of nutrition to maximize nutrient retention in baking preparation.
  • Demonstrate supervisory skills and abilities utilizing critical-thinking skills.
  • Obtain ServSafe Certification.