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.
For application and fee information, contact OCCI Admissions at 541-888-7195.
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).
Students are required to take the following courses prior to the program courses, depending on students' college placement information. See advisor for details:
|CIS90||Computer Basics (or demonstrate proficiency)||2|
|MTH20||Basic Mathematics (or placement in a higher math course)||4|
|WR90R||Academic Literacy (or placement in higher writing course)||4|
|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|
|CRT2016||Culinary Nutrition 2||3|
|CRT2027||Introduction to Sugar||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|
|CRT2026||Dessert Menu Development||1|
|WR115||Introduction to Expository Writing (or higher) 3||3|
|CRT2034||Advanced Sugar and Chocolate||2|
|CRT2038||Applied Visual Principles||1|
|HE250||Personal Health 2||3|
|CRT280B2||CWE: Baking and Pastry Arts||12|
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.