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. An American Culinary Federation certification may be available to graduates.
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 the Admission/Records Center.
- Take placement tests in English, reading, and mathematics.
- Completed all required developmental studies courses 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 click here to be informed of 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 an information 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 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 CUL 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.
- Students will complete the following courses, CUL 110, CUL 111 and CUL 112 the semester prior to lab courses beginning.
- Most courses meet Monday-Thursday from approximately 8 a.m.-3 p.m. Some courses meet on Fridays. Some courses meet as early as 7 a.m.
- All major requirement courses and other major requirement courses are taught primarily at the Harris Campus by BPA program instructors.
- Students must complete each CUL, HRM and BPA course with a “C” or better in all courses with CUL, HRM, and BPA prefixes in order to progress to the next course in the sequence.
- 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.
- Please see our New Student Information Guide here for additional information.
Contact Information
The Baking and Pastry Arts Program is located exclusively at the Harris Campus.
The Baking and Pastry Arts Program is a department within the Education & Training 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 130 | European Cakes and Tortes | 3.0 |
| BPA 150 | Artisan & Specialty Bread | 4.0 |
| BPA 165 | Hot and Cold Desserts | 3.0 |
| BPA 210 | Cake Design and Decorating | 3.0 |
| BPA 230 | Chocolate Artistry | 3.0 |
| BPA 240 | Plated Desserts | 3.0 |
| BPA 250 | Dessert and Bread Production | 5.0 |
| BPA 260 | Pastry and Baking Marketing | 3.0 |
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 112 | Nutrition for Foodservice | 3.0 |
| CUL 142 | Fundamentals of Food | 5.0 |
| CUL 160 | Baking I | 3.0 |
| HRM 220 | Cost Control-Food and Beverage | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| WBL 112 | Work-Based Learning I | 2.0 |
| CUL 160A | Baking I Lab | 1.0 |
| Total Credits | 68 | |
Baking and Pastry Arts Certificates (C55130)
- Baking and Pastry Arts Certificate with a Specialization in Cake Artistry (C55130-C1)
- Baking and Pastry Arts Certificate Specialization in Chocolate and Confection Production (C55130-C4)
- Baking and Pastry Arts Certificate Specialization in Artisan Bread (C55130-C5)
- Baking and Pastry Arts Certificate Specialization in European Desserts and Cakes (C55130-C6)
- Baking and Pastry Arts Certificate Specialization in Plated Desserts Artistry (C55130-C7)
At this time, certificates earned in the Baking and Pastry Arts Program (A55130) are awarded by the college upon successful completion of the required courses to students currently enrolled in the degree program. Certificates are stackable and can be applied toward the Baking and Pastry Arts Degree Program.
Admissions
- Complete an admissions application to Central Piedmont.
- Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
- Take placement tests in English, reading, and mathematics.
- All needed developmental studies courses must be completed prior to beginning CUL, HRM and BPA prefix courses.
- 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 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.
- 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.
Contact Information
The Baking and Pastry Arts program is a department within the Education & Training Division. For more information, call 704.330.4642 or visit the Baking and Pastry Arts website.
Baking and 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 American and European cake construction and artistry.
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| CUL 160 | Baking I | 3.0 |
| BPA 130 | European Cakes and Tortes | 3.0 |
| BPA 210 | Cake Design and Decorating | 3.0 |
| Total Credits | 12 | |
Baking and Pastry Arts Certificate Specialization in Chocolate and Confection Production (C55130-C4)
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| BPA 165 | Hot and Cold Desserts | 3.0 |
| BPA 230 | Chocolate Artistry | 3.0 |
| BPA 220 | ||
| Total Credits | 9 | |
Baking and Pastry Arts Certificate Specialization in Artisan Bread (C55130-C5)
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| CUL 160 | Baking I | 3.0 |
| BPA 150 | Artisan & Specialty Bread | 4.0 |
| BPA 250 | Dessert and Bread Production | 5.0 |
| Total Credits | 15 | |
Baking and Pastry Arts Certificate Specialization in European Desserts and Cakes (C55130-C6)
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| CUL 160 | Baking I | 3.0 |
| BPA 165 | Hot and Cold Desserts | 3.0 |
| BPA 130 | European Cakes and Tortes | 3.0 |
| Total Credits | 12 | |
Baking and Pastry Arts Certificate Specialization in Plated Dessert Artistry (C55130-C7)
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| CUL 160 | Baking I | 3.0 |
| BPA 165 | Hot and Cold Desserts | 3.0 |
| BPA 240 | Plated Desserts | 3.0 |
| Total Credits | 12 | |
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 2023-2024 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 |
| CUL 112 | Nutrition for Foodservice | 3.0 |
| MAT 110 or MAT 143 | Mathematical Measurement and Literacy or Quantitative Literacy | 3.0 |
| ENG 111 | Writing and Inquiry | 3.0 |
| Humanities/Fine Arts | 3.0 | |
| ACA 122 | College Transfer Success | 1.0 |
| Credits | 15 | |
| Term II | ||
| CUL 160 | Baking I | 3.0 |
| CUL 160A | Baking I Lab | 1.0 |
| CUL 142 | Fundamentals of Food | 5.0 |
| BPA 150 | Artisan & Specialty Bread | 4.0 |
| ENG 112 or ENG 114 | Writing and Research in the Disciplines or Professional Research & Reporting | 3.0 |
| Credits | 16 | |
| Term III | ||
| HRM 220 | Cost Control-Food and Beverage | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| You may have completed a program certificate(s). Confirm eligibility with your academic advisor. | ||
| Credits | 6 | |
| Term IV | ||
| BPA 165 | Hot and Cold Desserts | 3.0 |
| BPA 130 | European Cakes and Tortes | 3.0 |
| BPA 210 | Cake Design and Decorating | 3.0 |
| BPA 120 | Petit Fours and Pastries | 3.0 |
| Behavioral/Social Science | 3.0 | |
| You may have completed a program certificate(s). Confirm eligibility with your academic advisor. | ||
| Credits | 15 | |
| Term V | ||
| BPA 260 | Pastry and Baking Marketing | 3.0 |
| BPA 240 | Plated Desserts | 3.0 |
| BPA 250 | Dessert and Bread Production | 5.0 |
| BPA 230 | Chocolate Artistry | 3.0 |
| Credits | 14 | |
| Term VI | ||
| WBL 112H | Work-Based Learning I | 2.0 |
| Credits | 2 | |
| Total Credits | 68 | |
Courses
BPA 120. Petit Fours and Pastries. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0
This course introduces the basic principles of the preparation and plating of a variety of petit fours and individual dessert pastries. Emphasis is placed on traditional and contemporary petit fours and pastries utilizing updated production methods. Upon completion, students should be able to produce individual pastries and petit fours for buffet and special event settings.
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.
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.
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, souffles, 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 souffles. Upon completion, student should be able to prepare and plate hot and cold desserts with suitable sauces and garnishes.
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.
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.
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.
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.
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.
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.