Pastry Arts

Degree Program

Associate of Applied Technology:

This degree prepares student for careers in areas such as baker, pastry chef, and other pastry art positions. Students already working in the culinary arts field can select a study path that will expand their skills and further their employment potential. The Pastry Arts degree is designed to provide hands-on training that will prepare students for careers in pastry arts

This program is approximately five quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.

Program hours to be determined.

Program Course Includes

Baking Techniques and Ingredients
Students will familiarize them themselves with ingredients, ingredient function, mixing methods, terminology, the use of hand tools, equipment and kitchen procedures.

Cakes I
Introduces students to the mixing methods, their ingredients and function in cake baking. Correct scaling, portioning, baking and determining doneness of assorted cakes. Fillings and icings will be introduced in the presentation of basic cakes.

Pies, Tarts, Custards and Fillings
This course introduces students to pies and tarts; a variety of pie crust and the preparation of assorted fruit fillings, custards and pastry cream.

Quick Breads, Cookies and Brownies
Introduces students to the ingredients and function in preparation of quick breads and cookies. Students will explore the assorted dough’s, shapes, baking and finishing methods.

Cakes II
This course explores advanced skills in scaling, temperature and environmental factors in cake baking. Students will develop skills for advanced cakes such as high ratio, chiffon cakes and torts. The use of advanced buttercream icings and fondant will be demonstrated.

Chocolate I
This course explores the basic application of different types of chocolate used in making assorted treats, candies and garnishes. Various methods of tempering, chocolate decorating, fudges, truffles and other candies will be identified.

Decorating
Introduces students to cake and pastry decorating. Techniques in assembling, masking, tooling handling and piping skill will be addressed. More elaborate cakes using color design along with reinforcement of structure will be used.

Frozen Desserts
Students will be given the opportunity to explore the world of frozen desserts. They will develop recipes for various frozen desserts (gelato, sorbets, parfaits, ice creams). This course also goes into the savory side of frozen desserts with the use of herbs, spices and vegetables.

Yeast Breads
This course reinforces scaling and shaping techniques while adding new techniques using starters and yeasts. Students will demonstrate how to cultivate yeast, proper proofing and baking techniques along with completing different yeast breads including whole wheat, sourdough, white, and savory.

Chocolate II
This course explores proper tempering techniques, chocolate molds, fillings, and cooling techniques. Students will further develop their techniques from Chocolates I. Students will demonstrate how to make chocolate display pieces and boxes.

Dessert Alternatives
Students explore how to make sugar free, vegan, and gluten free desserts. Students explore how to develop and understand the special ingredients, techniques and methods used when making desserts not using the standard ingredients such as eggs, butter, white flour, milk, cream.

Restaurant Desserts and Petit Fours
Students will be able to develop their creativity using various techniques taught in the class. They will make individual desserts for the restaurant and learn the detailed art of the Petit Four. The techniques learned other courses will further be enhanced in this course.

Sugar Work
This course is designed to allow the students expand their artistic view point and learn the beginning stages of sugar work. Students will be shown how to make various sugar based candies and pulled sugar items. The coloring and handling of sugar flowers and ribbons will also be demonstrated in this course.

Wedding Cakes
Students will further their skills gained in Cakes I II and Decorating. More elaborate techniques will be covered in composition, design, and execution. The use of gum paste, fondant, and modeling chocolate will further be explored. Developing a cake rendering on the spot with a customer, using the information they give.

Kitchen Management
Students will be responsible for specific operational procedures. These include receiving and storing product, invoicing, inventory, and station management.

Marketing/Public Relations
Learn how to create a marketing concept for your restaurant. Learn to define your target market and understand the importance of effective marketing in the industry. We will also look at current market trends, consumer behavior, market segmentation and positioning of your business in the market to get the desired results.

Catering Production
Emphasis will focus on buffet preparation and presentation. Students will receive hands on experience creating and executing catering requisitions.  Students will explore designing menus for various events, functions, and price limits.

Food & Beverage Cost Control
Outlines the fundamentals of food costing in relation to menu writing. Students will be responsible for pricing out each item on the menu as well as preparing yield tests and standardizing recipes.

Operations Management
Explore all aspects of running a successful operation in the hospitality industry. Students will learn how to create a positive work environment, team building and leadership skills. Students will also learn how to recruit new team members, hiring procedures, how to organize and implement systems and controls as well as how to handle issues that arise on a daily basis. Students will also explore how to use Excel programs and the benefits of using Excel for restaurants.

Food Service Nutrition
Learn the basics of food service nutrition for culinary professionals. This class will teach students about the biological process that occurs as you eat, what constitutes a healthy diet and an understanding of the structure and functions of food.

Hospitality Finance and Accounting
Prepares students to understand, interpret, and analyze financial statements, budgeting, cash flow, and cash management. This gives students a chance to become familiar with financial statements prior to entering the work force so they have a working knowledge in this area.

Business Plan Development
Develop a restaurant concept from start to finish, including a hands on look at how to develop a business plan to present to possible investors. Students will practice decision making and problem solving skills through creating and planning their own concept.

Beverage Service Management
Learn how to set up and manage a beverage service operation successfully, including the history of bar service, beverage making ingredients and processes and safety /sanitation in the bar.

Program Cost $$$

Financial Aid