Associate (A.A.S.) Degree Program in Baking and Pastry

The distinctive Baking & Pastry program is for students who love the culinary environment, but want to specialize. The program is designed to meet the challenges facing today's bakers and pastry chefs so students learn to adapt to fast changing trends and how to be successful in the challenging world of baking.

The program includes general education and business components, which complement the career-oriented curriculum so students can be successful as bakers while working on their own or part of a larger corporation.

Students develop a working knowledge of baking, pastry and dessert production and culinary arts integrated with the knowledge of cost control, food purchasing and safe food handling. A capstone course provides real-time experience through participation in a local, regional or international establishment.

Baking & Pastry Arts (60 Credits)

DEGREE REQUIREMENTS	CREDITS

Major Requirements	30

Baking and Pastry Arts Requirements	24

HP-101 - Introduction to Hospitality

HP-110 - Food and Beverage Management, Labor & Cost Control

HP-150 - Culinary Arts I

HP-160 - Baking and Pastry Arts I

HP-165 - Baking and Pastry Arts II

HP-265 - Contemporary Cakes & Desserts

HP-210 - Purchasing for Hospitality

HP-290 - Cooperative Education Seminar

Major Area Electives (HP, MG, MK)	6

General Education Requirements	24

Math Courses	3

MA-127 - Quantitative Methods

English Courses	9

EN-109 - Expository Writing

EN-110 - Composition and Literature

EN-205 - Business Writing

Liberal Arts Elective or Social Science	6

Computer Courses	6

IT-103 - Introduction to Information Processing

IT-115 - Electronic Spreadsheet

Open Elective	6

Graduates of the Associate in Applied Science degree program will be prepared to enter the industry as chef tournants, and assistant pastry chefs. Graduates are encouraged to enroll into the Bachelor of Business Administration degree in Hospitality Management in order to become more proficient in management techniques, hone culinary skills and enter the industry as assistant food & beverage managers, sous chefs or a variety of other more senior positions.

Career Opportunities - Baking and Pastry

Graduates of Baking and Pastry will be well prepared to obtain a wide variety of entry-level management positions as bakers, dessert station chefs and in pastry departments in most hotels, cruise lines and major restaurants.

Assistant Pastry Chef
Cake Decorator
Artisan Bread Baker
Junior Chocolatier
High Volume Dessert and Baking Cook

Student Consumer Information

Program Information
Program:	Baking and Pastry Arts
Degree:	Associate in Applied Science
CIP Code:	12.0501
Program Approval:	The New York State Education Department
Accreditation:	Middle States Commission on Higher Education

Program Outcomes
On-Time Program Completion Rate:	100%
Placement Rate:	N/A% *


* Placement Rate =	Employed + Employed and Continuing Education + Continuing Education Only

	Total Graduates – Unavailable Graduates

Ocupation Information
*SOC Code(s)**	Job Titles	*Department of Labor ONET Link**
51-3011	Baker, Mixer, Dough Mixer, Bakery Manager, Machine Operator, Bakery Clerk, Cake Decorator, Pastry Chef, Scaler, Bakery Chef	http://www.onetonline.org/link/summary/51-3011.00

* Standard Occupational Code

Program Cost
Category	Semester	Program
Tuition & Fees *	$6,524	$26,096
Books & Supplies	$450	$1,800
Room & Board **	$4,350	$17,400

* Tuition assumes full-time enrollment

** For on-campus students, Room & Board assumes double occupancy

Median Debt for Program Graduates
Federal:	$11,500
Private:	$0
Institutional:	$0