Baking & Pastry Arts
The Baking & Pastry Arts degree curriculum provides students with a challenging and academic environment while they acquire 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 exposed to many niche markets within the baking and pastry field, while focusing on a firm foundational understanding of professional production methods and best practices. Course work includes specialty/artisanal breads, desserts/pastries, chocolate and confections production, decorative work, high-volume production, and food marketing.
Graduates should qualify for entry-level positions, such as baker, pastry cook, cake decorator, pastry or bakery assistant, and assistant pastry chef.
For specific information about potential positions and wages in baking & pastry arts employment, visit the Central Piedmont Career Coach website.
Baking and Pastry Arts (A55130)
Degree Awarded
The Associate in Applied Science Degree – Baking and Pastry Arts is awarded by the college upon completing this program.
Admissions
- Complete an admissions application to Central Piedmont.
- Submit an official high school diploma as well as college transcripts to Admissions & Student Records.
- All required developmental studies coursework must be completed before beginning CUL, HRM, and BPA prefix courses.
- Consult with an academic advisor regarding course placement.
- Register for required General Education courses.
- Attend a Baking and Pastry Arts program information session. Please contact the BPA Department at 704-330-4642 to inquire about the next information session.
- All courses require granted permission which is granted by the program chair after students have met specific requirements.
- Students must have a BPA program code A55130.
Notes
- New Students must attend an information session prior to meeting with a faculty advisor.
- After attending a mandatory session, students must meet with a BPA faculty member to determine student readiness as well as course availability, before being granted permission to register for courses. Courses will not be unlocked without completing these steps.
- Students with food allergies and sensitivities will need to meet with the program chair to determine if accommodations are possible and reasonable. Not all accommodation requests can be met. The following allergens are present in nearly all courses: wheat, gluten, dairy, eggs, soy, peanuts, tree nuts. Students must be able to be in the same room with listed allergens. Students are required to taste all food produced in coursework and will need to acquire a medical exemption if unable to taste/consume certain food products. Students will be required to handle and fabricate meat products in BPA 142, including beef, pork and chicken. Pork gelatin is used in nearly all lab coursework, beef gelatin can be used in some instances.
- Enrollment into the program is limited to 14 seats per enrollment group.
- Enrollment groups (cohorts) start semesters are based upon space availability.
- Students must take courses in the predetermined sequence.
- Most courses meet Monday-Thursday from approximately 8 a.m.-3 p.m. Some courses meet as early as 7 a.m.
- All major requirement courses and other major requirement courses are taught by BPA program instructors.
- Students are highly encouraged to complete Math requirements or math refreshers before beginning the program.
- Criteria for program admission include scores on standardized tests, interviews and/or attendance to Baking and Pastry Arts information session, completion of general education requirements, past academic performance with a minimum GPA of 2.0, and/or experience in the field of interest.
- All CUL and BPA lab classes require student accident medical insurance.
Contact Information
The Baking and Pastry Arts Program is located on Central Campus, labs are primarily held in the Van Every Building.
The Baking and Pastry Arts Program is a department within the Hospitality and Personal Services Division. For more information, call 704.330.4642 or visit the Baking and Pastry Arts website.
| General Education Requirements | ||
| ENG 111 | Writing and Inquiry | 3.0 |
| Select 3 credits of the following: | 3.0 | |
| Writing and Research in the Disciplines | ||
| Professional Research & Reporting | ||
| Select 3 credits of the following: | 3.0 | |
| Art Appreciation | ||
| Art History Survey I | ||
| Art History Survey II | ||
| Theatre Appreciation | ||
| Cultural Studies | ||
| Myth in Human Culture | ||
| Music Appreciation | ||
| Introduction to Jazz | ||
| Philosophical Issues | ||
| Introduction to Ethics | ||
| World Religions | ||
| Select 3 credits of the following | 3.0 | |
| 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 | ||
| Major Requirements | ||
| ACA 122 | College Transfer Success | 1.0 |
| BPA 120 | Petit Fours and Pastries | 3.0 |
| BPA 120A | 1.0 | |
| BPA 140 | 4.0 | |
| BPA 142 | 4.0 | |
| BPA 150 | Artisan & Specialty Bread | 4.0 |
| BPA 170 | 4.0 | |
| BPA 210 | Cake Design and Decorating | 3.0 |
| BPA 210A | 1.0 | |
| BPA 245 | 4.0 | |
| BPA 250 | Dessert and Bread Production | 5.0 |
| BPA 255 | 4.0 | |
| BPA 260 | Pastry and Baking Marketing | 3.0 |
| BPA 260A | 2.0 | |
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 160 | Baking I | 3.0 |
| CUL 160A | Baking I Lab | 1.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| WBL 112 | Work-Based Learning I | 2.0 |
| Total Credits | 69 | |
Baking and Pastry Arts Diploma (D55130)
Cake Diploma (D55130-D2)
| ENG 111 | Writing and Inquiry | 3.0 |
| MAT 110 | Mathematical Measurement and Literacy | 3.0 |
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 160 | Baking I | 3.0 |
| CUL 160A | Baking I Lab | 1.0 |
| BPA 170 | 4.0 | |
| BPA 140 | 4.0 | |
| BPA 210 | Cake Design and Decorating | 3.0 |
| BPA 210A | 1.0 | |
| BPA 120 | Petit Fours and Pastries | 3.0 |
| BPA 120A | 1.0 | |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| BPA 260 | Pastry and Baking Marketing | 3.0 |
| BPA 260A | 2.0 | |
| BPA 250 | Dessert and Bread Production | 5.0 |
| BPA 150 | Artisan & Specialty Bread | 4.0 |
| Total Credits | 45 | |
Baking and Pastry Arts Certificates (C55130)
Admissions
- Complete an admissions application to Central Piedmont.
- Consult with an academic advisor regarding course placement.
- Contact the Baking and Pastry Arts Program Chair at 704.330.4642 to register for the next information session.
- Attend a mandatory Baking and Pastry Arts program information session.
- Many courses have prerequisites or co-requisites; check the Courses section for details.
- Students must have a BPA program certificate code as listed above.
Notes
- Currently, there are more applications for admittance than space available in the Baking and Pastry Arts Program. Criteria for program admission include scores on standardized tests, interview and/or attendance to orientation, completion of general education requirements, past academic performance with a minimum GPA of 2.0, and experience in the field of interest.
- Students must meet admission requirements, attend an information session and complete an advising appointment with Baking and Pastry Arts faculty prior to registering for courses.
- All CUL and BPA lab classes require student accident medical insurance.
Contact Information
The Baking and Pastry Arts program is a department within the Hospitality & Personal Services Division. For more information, call 704.330.4642 or visit the Baking and Pastry Arts website.
Baking and Pastry Arts Certificate Specialization in Artisan Breads (C55130-C5)
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| BPA 142 | 4.0 | |
| CUL 160 | Baking I | 3.0 |
| CUL 160A | Baking I Lab | 1.0 |
| BPA 150 | Artisan & Specialty Bread | 4.0 |
| Total Credits | 14 | |
Baking and Pastry Arts Suggested Course Sequence
The following is the suggested plan for when to take each course to complete the Associate in Applied Science degree, based on the program requirements of the 2025-2026 catalog. This is only a recommendation — you may take courses in another order upon consultation with your advisor. This plan is based on you starting with college-level math and English courses, starting your program in the fall, and attending full-time. You can also follow this sequence if you attend part-time. Speak with your academic advisor about the plan and any questions. This program might also offer diplomas or certificates; visit the catalog or contact the program for details. Visit the Academic Advising page for instructions on locating your assigned advisor: https://www.cpcc.edu/academics/academic-advising
| Term I | Credits | |
|---|---|---|
| CUL 110 | Sanitation and Safety | 2.0 |
| BPA 142 | 4.0 | |
| CUL 160 | Baking I | 3.0 |
| CUL 160A | Baking I Lab | 1.0 |
| ACA 122 | College Transfer Success | 1.0 |
| MAT 110 or MAT 143 | Mathematical Measurement and Literacy or Quantitative Literacy | 3.0 |
| Credits | 14 | |
| Term II | ||
| BPA 150 | Artisan & Specialty Bread | 4.0 |
| BPA 170 | 4.0 | |
| BPA 120 | Petit Fours and Pastries | 3.0 |
| BPA 120A | 1.0 | |
| ENG 111 | Writing and Inquiry | 3.0 |
| Credits | 15 | |
| Term III | ||
| Humanities / Fine Arts | 3.0 | |
| Behavioral / Social Sciences | 3.0 | |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| Credits | 9 | |
| Term IV | ||
| BPA 140 | 4.0 | |
| BPA 210 | Cake Design and Decorating | 3.0 |
| BPA 210A | 1.0 | |
| WBL 112H | Work-Based Learning I | 2.0 |
| BPA 255 | 4.0 | |
| ENG 112 | Writing and Research in the Disciplines | 3.0 |
| Credits | 17 | |
| Term V | ||
| BPA 245 | 4.0 | |
| BPA 260 | Pastry and Baking Marketing | 3.0 |
| BPA 260A | 2.0 | |
| BPA 250 | Dessert and Bread Production | 5.0 |
| Credits | 14 | |
| Total Credits | 69 | |