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Center for Curriculum and Transfer Articulation
Major: 3155
First Term: 2019 Spring   
Award: AAS
Total Credits: 60
CIP Code: 12.0501
Occupational Area: Hospitality and Tourism

Instructional Council: Hospitality (58)
GPA: 2.00
SOC Code: 35-1011, 51-3011 


Description: The Associate in Applied Science (AAS) in Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.

Suggested Course Plan Sequenced by Semester



Required Courses
CUL113 Commercial Baking Techniques 3
CUL119 Baking Theory and Retail Operations 3
CUL127 Commercial Baking: Classical Desserts 3
+CUL137 Specialty Breads and Breakfast Pastry 3
+CUL215 Advanced Pastry Arts 3
+CUL219 Professional Pastry Techniques 3
Credits: 18

Program Competencies
1. Describe principles and practice techniques for preparation, storage and serving bakery products to include breads, cakes, pies, pastries, fillings, icings and cookies. (CUL113)
2. Identify basic ingredients and their functions in the baking production process including flours, sugar, fats and liquids. (CUL113, CUL119)
3. Describe and implement safety practices critical to a commercial baking environment to include work with specialized equipment and high temperature products. (CUL113, CUL215)
4. Examine the functions of bakeshop organization, large, small and specialty equipment uses and requirements, and develop a plan for a retail bakery concept. (CUL119)
5. Demonstrate uses of culinary math in a bakeshop to include weights, measures, conversions, food costing, pricing and practical applications. (CUL119)
6. Demonstrate and describe characteristics for production of French pastry, torts, custards, soufflés, crepes and other classical desserts. (CUL127)
7. Describe and produce a variety of classical and artisan breads, to include classic breakfast pastries utilizing laminated, sweet and yeast doughs. (CUL137)
8. Identify, describe and apply techniques for production of decorative work applied to showpieces, special occasion and wedding cakes to include the use of pastillage, sugar work, royal icing, gumpaste, chocolate and fondant. (CUL215)
9. Apply proper techniques for creation of special occasion, wedding cakes, chocolate pieces, sugar pieces. (CUL215)
10. Utilize and describe principles for production of plated desserts, frozen desserts, chocolates, ice creams, mousses, Bavarians, application for combinations of multiple items and techniques. (CUL219)
MCCCD Governing Board Approval Date: March 25, 2014

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.