Baking and Pastry Career

Degree offered

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

Credits required 61


William Berardi

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

  • Prior to being admitted, applicants must attend an Applicant Orientation Session.
  • Students requiring developmental courses in math, reading, or English must complete those courses prior to enrolling in any culinary lab courses.
  • Culinary Arts programs are exempt from meeting General Education Competencies due to the requirements of the Associate in Applied Science degree.

Additional Costs

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

Essential Functions

  • 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.

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.

After BCC

  • Graduates can work in the bakeshops of a wide variety of establishments from small local restaurants to large international organizations and can also transfer for further study to four-year colleges including Johnson and Wales University, Paul Smith's College and Newbury College.
  • 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

Degree Requirements

General Courses

BIO 140Nutrition for Culinarians

3 credits

CIS 113Hospitality Management Information Systems

3 credits

ENG 101Composition I: College Writing

3 credits

ENG 102Composition II: Writing about Literature

3 credits

HST 226Food in History

3 credits

SOC 252The Sociology of Human Relations

3 credits

Total Credit Hours:18

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

Program Courses

CUL 100Introduction to College/Culinary Experience

3 credits

CUL 102Culinary Art

1 credit

CUL 103Culinary Photography

1 credit

CUL 104Culinary Ice Carving

1 credit

CUL 151Essentials of Baking I

2 credits

CUL 152Essentials of Baking II

4 credits

CUL 153Baking Technologies

3 credits

CUL 154Introduction to Showpieces 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:38

Recommended Course Sequence - Fall Semester 1

CIS 113, CUL 100, CUL 102, CUL 103, CUL 104, CUL 140, CUL 151, CUL 153

Recommended Course Sequence - Spring Semester 2

CUL 152, CUL 154, CUL 240, ENG 101, BUS 111 or MTH 119 or MTH 125

Recommended Course Sequence - Summer

Consider taking Gen Ed courses to reduce semester load.


Recommended Course Sequence - Fall Semester 3

CUL 251, CUL 253, HST 226, ENG 102, SOC 252

Recommended Course Sequence - Spring Semester 4

CUL 241, CUL 252, CUL 256, BIO 140


Link to the main site.