Baking and Pastry Career Program

Degree offered

Associate in Applied Science in Culinary Arts (Baking and Pastry)

Credits required 61/62

Dean TBA

Program contact John Caressimo, Coordinator and Professor of Culinary Arts, ext. 2111

Program Goals Statement

The Baking and Pastry Arts option in the Culinary Arts program provides the student with the opportunity to develop practical skills and theoretical knowledge to work in the foodservice/hospitality fields as pastry and bakery personnel in a variety of entry level and advanced positions.

Student Learning Outcomes

See Learning Outcomes

Program Information

Students requiring developmental courses in math, reading, or English should complete those courses prior to enrolling in any culinary courses.

Additional Costs

Students are responsible for the costs of their uniforms, kitchen and bakeshop tools, and texts.

Special Requirements

To successfully complete the program, students should have their own transportation and should limit outside work commitments. Students must be available to work at required Culinary Arts functions.

Culinary Arts programs are exempt from meeting General Education Competencies due to the requirements of the Associate in Applied Science degree.

After BCC

BCC participates in the statewide MassTransfer program and has developed many program-to-program transfer articulation agreements which guarantee admission and credit transfer. For a complete listing of eligible MassTransfer programs and current BCC articulation agreements, visit the Transfer Affairs website at BristolCC.edu/transfer

Degree Requirements

General Courses

CIS 113Hospitality Management Information Systems

3 credits

CSS 101College Success Seminar

1 credit

ENG 101Composition I: College Writing

3 credits

ENG 102Composition II: Writing about Literature

3 credits

SOC 252The Sociology of Human Relations

3 credits

Total Credit Hours:13

Choose one of the following

BUS 111Business and Financial Mathematics

3 credits

MTH 119Fundamental Statistics

3 credits

MTH 125Modern College Mathematics

3 credits

Total Credit Hours:3

Elective Courses

History Elective

3 credits

Elective - Science

3-4 credits

Program Courses

CUL 106Art Skills for the Baker

3 credits

CUL 140Sanitation for Culinarians

2 credits

CUL 141Nutrition for Culinarians

2 credits

CUL 151Essentials of Baking I

2 credits

CUL 152Essentials of Baking II

4 credits

CUL 153Baking Technology

3 credits

CUL 154Introduction to Showpiece and Displays

3 credits

CUL 240Purchasing for Culinarians

2 credits

CUL 241Foodservice Operations and Career Development

2 credits

CUL 251Advanced Pastry Arts I

4 credits

CUL 252Advanced Pastry Arts II

6 credits

CUL 253The Art of the Cake

3 credits

CUL 256The Capstone Experience for the Baker

3 credits

Total Credit Hours:39

Recommended Course Sequence - Fall Semester 1

CIS 113Hospitality Management Information Systems

3 credits

CSS 101College Success Seminar

1 credit

CUL 106Art Skills for the Baker

3 credits

CUL 140Sanitation for Culinarians

2 credits

CUL 141Nutrition for Culinarians

2 credits

CUL 151Essentials of Baking I

2 credits

CUL 153Baking Technology

3 credits

Recommended Course Sequence - Spring Semester 2

CUL 152Essentials of Baking II

4 credits

CUL 154Introduction to Showpiece and Displays

3 credits

ENG 101Composition I: College Writing

3 credits

And

BUS 111Business and Financial Mathematics

3 credits

Or

MTH 119Fundamental Statistics

3 credits

Or

MTH 125Modern College Mathematics

3 credits

Recommended Course Sequence - Summer

Consider taking Gen Ed courses to reduce semester load.

Recommended Course Sequence - Fall Semester 3

CUL 251Advanced Pastry Arts I

4 credits

CUL 253The Art of the Cake

3 credits

History Elective

3 credits

Elective - Science

3 -4 credits

SOC 252The Sociology of Human Relations

3 credits

Recommended Course Sequence - Spring Semester 4

CUL 240Purchasing for Culinarians

2 credits

CUL 241Foodservice Operations and Career Development

2 credits

CUL 252Advanced Pastry Arts II

6 credits

CUL 256The Capstone Experience for the Baker

3 credits

ENG 102Composition II: Writing about Literature

3 credits

Essential Functions

  • Standing for long periods of time (4 to 10 hours) during a normally protracted class and work day.
  • Working in a kitchen environment where the temperature can exceed ambient temperature.
  • Lifting and moving heavy weight (such as wait-trays, small equipment, and institutional size supplies - 25-50 lbs.)
  • Sufficient communication skills to allow for successful interaction between the students and the public.
  • Sufficient mobility and motor coordination to complete assigned tasks in the kitchen and dining room in a safe, efficient manner according to acceptable industry standards.
  • Ability to learn and apply the body of knowledge necessary to meet the program curriculum and successfully enter the foodservice profession.

Students accepted into the program must possess the following basic abilities:

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