2022-2023 Academic Catalog [ARCHIVED CATALOG]
Baking and Pastry Arts, AAS
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Students pursuing a career as a pastry chef can expect a strong job market today and faster than average growth for the next several years. The Associate of Applied Science in Baking and Pastry Arts will enable students to develop the skills and knowledge necessary for employment as a baking or pastry chef. Graduates of the program will be able to demonstrate all Certified Pastry Culinary competencies and outcomes required for certification by the Accrediting Commission of the American Culinary Federation Education Foundation. The Culinary Arts and Hospitality Management Institute’s AAS degree is the only program in the state accredited by the American Culinary Federation Education Foundation.
The AAS in Baking and Pastry Arts degree consists of a total of 60 credit hours including a minimum of 15 credit hours of general education core, 24 hours of baking core, and 21 credit hours of track-specific courses. This program of study includes special program fees beyond current tuition and college fees. For more information about detailed course descriptions, please contact the Culinary Arts and Hospitality Management Institute Office at 501-812-2860. Students must make a “C” or better in all BAK, CUL, or HOS classes or the class must be repeated.
Possible Positions for AAS in Baking and Pastry Arts in Arkansas are
Bakers • Head Bakers • Cake Decorators • Pastry Chefs • Management Trainees • Pastry Cooks *This is not a comprehensive list of positions you will be qualified to apply for upon completion of the program.
Certifications available:
Certified Pastry Culinarian® (CPC®) • Certified Working Pastry Chef® (CWPC®)
Credentials offered:
NRA ServSafe Certification, Food • NRA Manage First, Purchasing • NRA Manage First, Food Costing • NRA Manage First, HR Management
Program Learning Outcomes for Baking and Pastry Arts:
- Establish and maintain high standards of sanitation and food safety as established by the SERV SAFE® program.
- Identify microorganisms that are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.
- Demonstrate good personal hygiene and health habits in a laboratory setting.
- Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation, and service.
- Prepare and evaluate a variety of breads, quick breads, cookies, and cakes using the straight dough method, biscuit method, creaming method, and muffin method.
- Define and describe the mixing methods utilized to produce baked goods.
- Practice beginning decorating skills and piping, to include border designs, rosettes, swags, bows, and fleur de lis.
- Utilize different tempering methods for chocolate production.
- Describe and use hand techniques for kneading, scoring, and shaping.
- Master basic and advanced fondant, gum paste, and chocolate modeling skills.
- Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations.
- Recalculate recipes using baker’s percentages.
- Determine pricing using food cost percentage.
- Perform the process of recipe costing and determine the selling price of decorated cakes and specialty decor.
- Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention.
- Identify current USDA My Plate principles and food groups.
- Identify common food allergies and determine appropriate substitutions. (i.e. Gluten, sugar, lactose-free).
- Discuss contemporary nutritional issues (i.e. vegetarianism, heart-healthy menus, and religious dietary laws).
- Communicate clearly and professionally, both verbally and in writing.
- Analyze types and methods of employee evaluation.
- Describe the process of management through effective communication skills.
- Develop strategies to improve business performance using creativity and problem-solving skills, based on operational theory and procedures.
- Discuss time management and other organizational management techniques.
- Recognize the needs, wants and desires of the internal and external customers.
- Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously.
- Demonstrate creativity using given criteria to plan a menu, utilizing a variety of techniques and decorations.
- Demonstrate decision making, problem solving and delegation of duties in a supervisory role.
- Develop and apply ethical and sustainable hospitality industry policies.
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