Baking and Pastry Arts

The Baking and Pastry Arts curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakery/pastry shops, wholesale/retail markets, and high-volume bakeries or further academic studies.

Students are provided theoretical knowledge and practical applications that develop critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. An American Culinary Federation certification may be available to graduates.

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Baking and Pastry Arts (A55130)

Degree Awarded

The Associate in Applied Science Degree – Baking and Pastry Arts is awarded by the College upon completion of this program.

Admissions

  • Complete a CPCC Admissions Form.
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, reading and arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM, and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see the Baking & Pastry Arts Program Chair, Tessia Harman, 704.330.4642.
  • Complete a Baking and Pastry Arts Application.
  • Many courses have prerequisites or co-requisites. Check the Courses section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM and BPA prefixes.
  • All CUL and BPA lab classes require student accident medical insurance.
  • In the Baking and Pastry Arts program, there are more applications for admittance than space available. Criteria for admission include scores on standardized tests, interview, past academic performance and experience in the field of interest.

Contact Information

The Baking and Pastry Arts program is in the Hospitality Education Division. For more information, call 704.330.4642.

Visit Career Coach for career information.

General Education Requirements
ENG 111Writing and Inquiry3.0
Take 3 credits of the following:3.0
Writing and Research in the Disciplines
Literature-Based Research
Professional Research & Reporting
Select 3 credits of the following:3.0
Introduction to Communication
Public Speaking
Select 3 credits of the following:3.0
Art Appreciation
Art History Survey I
Art History Survey II
Cultural Studies
Myth in Human Culture
Music Appreciation
Introduction to Jazz
Philosophical Issues
Introduction to Ethics
World Religions
Select 3 credits of the following3.0
Principles of Microeconomics
Principles of Macroeconomics
World Civilizations I
World Civilizations II
American History I
American History II
American Government
General Psychology
Introduction to Sociology
Select 3 credits of the following:3.0
Mathematical Measurement and Literacy
Algebra/Trigonometry I
Quantitative Literacy
Statistical Methods I
Precalculus Algebra
Precalculus Trigonometry
Major Requirements
BPA 130European Cakes and Tortes3.0
BPA 150Artisan & Specialty Bread4.0
BPA 165Hot and Cold Desserts3.0
BPA 210Cake Design and Decorating3.0
BPA 220Confection Artistry4.0
BPA 230Chocolate Artistry3.0
BPA 230AChocolate Artistry Lab1.0
BPA 240Plated Desserts3.0
BPA 250Dessert and Bread Production5.0
BPA 260Pastry and Baking Marketing3.0
CUL 110Sanitation and Safety2.0
CUL 112Nutrition for Foodservice3.0
CUL 142Fundamentals of Food5.0
CUL 150Food Science2.0
CUL 160Baking I3.0
HRM 220Cost Control-Food and Beverage3.0
HRM 245Human Resource Management-Hospitality3.0
WBL 112Work-Based Learning I2.0
Total Credits73

No diplomas offered.

Baking & Pastry Arts Certificates (C55130)

Certificates earned in the Baking & Pastry Arts Program (A55130) are awarded by the College upon successful completion of the program and can be applied toward the Baking & Pastry Arts Degree Program.

Admissions

  • Complete a CPCC Admissions Form.
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, reading, and arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see the Baking & Pastry Arts Program Chair, Tessia Harman, 704.330.4642.
  • Complete a Baking and Pastry Arts Application.
  • Many courses have prerequisites or co-requisites. Check the Courses section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM and BPA prefixes.
  • All CUL and BPA lab classes require student accident medical insurance.
  • In the Baking and Pastry Arts program, there are more applications for admittance than space available. Criteria for admission include scores on standardized tests, interview, past academic performance and experience in the field of interest.

Contact Information

The Baking and Pastry Arts program is in the Hospitality Education Division. For more information, call 704.330.4642 or visit the Baking and Pastry website.

Baking & Pastry Arts Certificate with a Specialization in Cake Artistry (C55130-C1)

This certificate is designed to prepare students who would like to be employed as a baking professional, cake decorator, or those with some baking experience who want to further their knowledge in this specialized area. This certificate emphasizes on American and European cake construction and artistry.

Major Requirements
CUL 110Sanitation and Safety2.0
CUL 160Baking I3.0
BPA 210Cake Design and Decorating3.0
BPA 130European Cakes and Tortes3.0
CUL 111Success in Hospitality Studies1.0
Total Credits12

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Baking & Pastry Arts Certificate with a Specialization in Dessert Artistry (C55130-C2)

This certificate is designed to prepare students who would like to be employed as a pastry professional, a la carte pastry cook, or those with some baking experience who want to further their knowledge in this specialized area. This certificate emphasizes on techniques used in ala carte dessert production.

Major Requirements
CUL 110Sanitation and Safety2.0
CUL 160Baking I3.0
BPA 165Hot and Cold Desserts3.0
BPA 240Plated Desserts3.0
CUL 111Success in Hospitality Studies1.0
Total Credits12

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Baking & Pastry Arts Certificate with a Specialization in Chocolate and Sugar Artistry (C55130-C3)

This certificate is designed to prepare students who would like to be employed as a Candy Professional, Chocolatier, Confectioner, or those with some baking experience who want to further their knowledge in this specialized area. This certificate emphasizes on techniques used in Confectionary and Chocolate production.

Major Requirements
CUL 110Sanitation and Safety2.0
CUL 160Baking I3.0
CUL 111Success in Hospitality Studies1.0
BPA 220Confection Artistry4.0
BPA 230Chocolate Artistry3.0
BPA 230AChocolate Artistry Lab1.0
Total Credits14

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Courses

BPA 130. European Cakes and Tortes. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course introduces the production of a wide variety of classical and modern cakes suitable for restaurants, retail shops and large-scale production. Emphasis is placed on classic cakes using the methods of mixing, filling, glazing and icing. Upon completion, students should be able to prepare, assemble, and decorate gelatin-based and layered tortes and cakes such as Bavarian, Dobos, and Sacher.

Prerequisites: Take All: CUL 110 and CUL 160

BPA 150. Artisan & Specialty Bread. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.0

This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

Prerequisites: Take CUL 110 CUL 160 CUL 160A Minimum grade C

BPA 165. Hot and Cold Desserts. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course covers the principles and techniques of frozen desserts, soufflés, cobblers, crisps, and strudel dough products. Topics include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets and granites; hand-stretched strudel products, crepes, and hot/cold soufflés. Upon completion, student should be able to prepare and plate hot and cold desserts with suitable sauces and garnishes.

Prerequisites: Take All: CUL 110 and CUL 160

BPA 210. Cake Design and Decorating. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course covers advanced concepts in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling, and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.

Prerequisites: Take All: CUL 110 and CUL 160

BPA 220. Confection Artistry. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.0

This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage and cocoa painting, confection candy and a variety of sugar techniques including blown, spun, poured and pulled. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.

Prerequisites: Take All: CUL 110 and CUL 160

BPA 230A. Chocolate Artistry Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-2.0. Work-0.0

This course provides a laboratory experience for enhancing student skills in the art and craft of chocolate. Emphasis is placed on chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of decorative chocolate centerpieces, garnishes and candies.

Prerequisites: Take All: CUL 110 and CUL 160
Corequisites: Take BPA 230

BPA 230. Chocolate Artistry. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course provides a study in the art and craft of chocolate. Topics include chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to properly evaluate tempered chocolate and produce a variety of chocolate candies and decorative elements for garnishing desserts.

Prerequisites: Take All: CUL 110 and CUL 160

BPA 240. Plated Desserts. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course provides a study in the elements and principles of design as they relate to plated desserts. Topics include plate composition, portioning, flavor pairings, textures, temperatures, eye appeal, balance, color harmony and plate decorating/painting techniques such as stenciling and chocolate striping. Upon completion, students should be able to demonstrate competence in combining a variety of dessert components enhanced with plate decorating techniques.

Prerequisites: Take All: CUL 110 and CUL 160

BPA 250. Dessert and Bread Production. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0. Work-0.0

This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.

Prerequisites: Take BPA 150

BPA 260. Pastry and Baking Marketing. 3.0 Credits. Class-2.0. Clinical-0.0. Lab-2.0. Work-0.0

This course is designed to cover the marketing concepts and merchandising trends utilized in bakery and pastry operations. Emphasis is placed on menu planning, pricing products/strategies, resale and wholesale distribution methods, legal implications, and advertising techniques. Upon completion, students should be able to create a marketing plan that will serve as a basis for a capstone experience.

Prerequisites: Take All: BPA 150 and BPA 210
Corequisites: Take BPA 250