The Baking and Pastry Arts curriculum (A55130) is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.
Students will be provided theoretical knowledge/practical applications that provide 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. American Culinary Federation certification may be available to graduates.
Degree Awarded - The Associate in Applied Science Degree – Baking and Pastry Arts is awarded by the College upon completion of this program.
- 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, Geoff Blount, 704.330.4638.
- Complete a Baking and Pastry Arts Application.
- Many courses have prerequisites or corequisites. Check the Course Descriptions section for details.
- Students must have a CUL, HRM, or BPA program code.
- Students entering this program should take the courses in bold print first.
- 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 704.330.4638.
Major and Related Course Requirements
|Course Number & Name||Class|| Lab
|BPA 130 European Cakes & Tortes||1||4||3|
|BPA 150 Artisan & Specialty Bread||1||6||4|
|BPA 165 Hot and Cold Desserts||1||4||3|
|BPA 210 Cake Design & Decorating||1||4||3|
|BPA 220 Confection Artistry||1||6||4|
|BPA 230 Chocolate Artistry||1||4||3|
|BPA 230A Chocolate Artistry Lab||0||2||1|
|BPA 240 Plated Desserts||1||4||3|
|BPA 250 Dessert & Bread Production||1||8||5|
|BPA 260 Pastry & Baking Marketing||2||2||3|
|CUL 111 Success in Hospitality Studies||1||0||1|
|CUL 110 Sanitation & Safety||2||0||2|
|CUL 112 Nutrition for Foodservice||3||0||3|
|CUL 142 Fundamentals of Food||2||6||5|
|CUL 150 Food Science||1||2||2|
|CUL 160 Baking I||1||4||3|
|CUL 273 Career Development||1||0||1|
|HRM 220 Food & Beverage Control||3||0||3|
|HRM 280 Hospitality Management Problems||3||0||3|
|COE 112H Cooperative Education||0||20||2|
General Education Core Requirements:
|ENG 111 Expository Writing||3||0||3|
|ENG 114 Professional Research & Reporting||3||0||3|
|Choose a minimum of three credit hours from the list of approved courses|
|Total Credit Hours||75|