Baking Arts & Service Management
Bachelor of Professional Studies / 120 Credits
Graduates of the Baking Arts and Service Management will have the foundation skills and knowledge to manage a bakery operation or ultimately serve as an Executive Pastry Chef.
The program will prepare a student to professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality. Students will also learn how to direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. They will create dessert menus and bakery inventory to maximize profits and minimize loss. Students will test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures. Other areas of focus in the program are customer service, critical thinking, financial management, leadership, communication, safety, and responsibility.
Students who excel in the A.A.S. program will have the opportunity to accelerate their degrees.
This focus on It’s the Experience culminates with the completion of an industry internship by each student. These internships are an integral aspect of the program, providing students with paid employment opportunities that support individual career goals.
Program Details
Baking Arts & Service Management Bachelor of Professional Studies 120 Credits
- Baking Essentials
- Yeast Doughs and Artisan Breads
- Culinary Fundamentals
- International Pastries
- Nutrition
- Psychology
- Principles of Marketing
- Introduction to Food Production
- Baking Retail Management
- Principles of Management
- Financial Accounting
- Catering Production Management
- Hospitality Futures
- The Service Economy
- Executive pastry chef
- Corporate pastry chef
- Pastry sous chef
- Bakery owner
- Retail bakery menu designer
- Food & beverage manager
At the end of the program students will be able to:
- Professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality.
- Direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control.
- Create dessert menus and bakery inventory to maximize profits and minimize loss.
- Test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures.
- Exemplify the effective marketing, management, and interpersonal skills for the development, delivery, sales, presentation, and evaluation of quality customer service.
- Apply cost control concepts to develop appropriate systems for bakery operations this includes the ability to prepare, analyze and interpret financial documents as well as analyze trend and market data to develop effective business and strategic operations plans.
- Successfully manage diverse individuals in group projects and multi-faceted tasks through effective team building, goal setting, needs analysis, supervision, training, and evaluation.
- Apply ethical decision making, legal standards, and industry best practices in operating a safe food operation.
- Follow federal, state, and local food sanitation regulations.
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Semester 1 |
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BAK 106 |
Baking Essentials |
3 |
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BAK 111 |
Classic & Modern Cookies, Tarts & Pies |
2 |
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BAK 120 |
Cakes, Creams and Fillings |
2 |
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BAK 131 |
Yeast Doughs & Artisan Breads |
2 |
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BAK 141 |
Viennoiserie & Laminated Doughs |
2 |
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FYS 101 |
First Year Seminar |
3 |
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RES 170 |
Food Service Sanitation |
3 |
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Semester2 |
Effective College Writing II |
3 |
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BAK 271 |
European Pastries |
2 |
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BAK 272 |
International Pastries |
2 |
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ENG 101 |
Effective College Writing I |
3 |
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MAT 110 |
Finite Math |
3 |
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MKT 200 |
Principles of Marketing |
3 |
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RES 251 |
Culinary Fundamentals |
2 |
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Semester 3 |
AALM Extern or |
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BAK 283 |
Bakery Retail Sweet & Savory Preparation |
4 |
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MGT 283 |
Baking Retail Management |
3 |
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PSY 110 |
Organizational Behavior |
3 |
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or PSY 101 |
Psychology |
3 |
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SOC 120 |
Social & Cultural Food Studies |
3 |
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Elective |
3-4 |
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Select any course. |
Ornamental Dendrology |
3 |
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Semester 4 |
Intro to GIS |
3 |
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BAK 266 |
Frozen Desserts |
2 |
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BAK 267 |
Restaurant & Plated Desserts |
2 |
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BAK 276 |
Confectionary & Preserves |
2 |
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BAK 277 |
Chocolate Artistry |
2 |
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CUL 280 |
Nutrition Food Science |
3 |
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ENG 102 |
Effective College Writing II |
2-4 |
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Business Elective |
3 |
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Semester 5 |
Humanities |
3 |
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BAK 310 |
Guided Study on Baking Techniques |
3 |
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Individual Topic |
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MGT 200 |
Principles of Management |
3 |
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RES 333 |
Catering Logistics, Operations & Production Management |
4 |
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SOC 220 |
Social Research |
3 |
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Liberal Arts and Science Elective |
3 |
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Semester 6 |
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BAK 320 |
Advanced Baking & Pastry Arts |
4 |
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BAK 410 |
Practical Pastry Chef Experience |
4 |
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MAT 335 |
Financial Decision Making |
3 |
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Elective – UD |
3-4 |
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Select any Upper Division (300 or 400 level) course. |
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Semester 7 |
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HOS 300 |
The Service Economy |
3 |
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Elective – UD |
3-4 |
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Select any Upper Division (300 or 400 level) course. |
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BASM_MANAGEMENT |
BASM: Management Cluster |
3 |
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BASM_MANAGEMENT |
BASM: Management Cluster |
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Elective |
3-4 |
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Select any course. |
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Semester 8 |
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BAK 462 |
Baking Capstone |
4 |
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HOS 331 |
Hospitality Futures |
3 |
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BASM_MANAGEMENT |
BASM: Management Cluster |
3 |
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LAS Elective |
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Liberal Arts and Science Elective |
3 |
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Select any Upper Division (300 or 400 level) Liberal Arts and Sciences (LAS) course. |
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Additional Requirements |
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WRK 490 |
Work Experience 800hrs |
0 |
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National Restaurant Association ServSafe Manager Certification |
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Current ServSafe Certification required for graduation. |
Baking Arts & Service Management
Baking Arts & Service Management
Questions? Let's get in touch.
Bailey Walton
Admissions
Director of Admissions