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2018-2019

Associate in Applied Science

Pastry and Baking Arts

This A.A.S. Degree in Pastry and Baking Arts provides comprehensive theory and practical preparation for students seeking entry-level baking and pastry positions in fine dining establishments, bakeries, or pastry shops. The core courses are designed to prepare students for positions as pastry chefs and bakers. Students will be able to continuously progress to more advanced pastry and baking skills and techniques as they prepare for entry level career positions in the hospitality industry.

Graduates will be able to:

  1. Perform basic technical skills required for industry employability.
  2. Exhibit professional demeanor, behavior, attitudes, and ethical standards in the classroom and in a professional kitchen.
  3. Analyze food costs and execute basic food ordering and kitchen management tasks.
  4. Apply theoretical knowledge and practical skills in advanced pastry baking by producing in quantity while maintaining quality.
  5. Successfully complete a Pastry and Baking Externship.
  6. Perform Safety and Sanitation as outlined in ServSafe® by the National Restaurant Association.

Note:

The culinary uniforms and knife kits are obtained through the Passaic County Community College Bookstore in Paterson. The knife kit from the bookstore is optional. The bookstore is located at 125 Broadway, Suite 104 in Paterson, NJ 07505 and their phone number is 973-247-9406. Books are assigned to individual courses and prices vary. Books and uniforms can be delivered to the Wanaque campus during the first week of the semester by making arrangements with the PCCC Bookstore.

Specific Board approved fees are associated with some but not all Culinary Arts, Baking, Pastry and Restaurant Management courses.  Students should seek advice from the Office of Financial Aid to determine if course fees are covered.


General Education Requirements(22 credits)

Code Name Credits
Communication (9 credits)
EN 101 Composition I 3
EN 102 Composition II 3
ENS 106 Public Speaking 3
Humanities (3 credits)
Choose any Foreign Language Elective 3
Science (4 credits)
SC 103 Nutrition 4
Social Science (3 credits)
SO 101 Introduction to Sociology 3
Technology (3 credits)
CIS 101 Computer Concepts and Applications 3

Professional Core(38 credits)

Code Name Credits
CU 102 Introduction to Culinary Arts 2
CU 105 Culinary Fundamentals 2
PA 114 Baking Fundamentals 2
PA 116 Restaurant Bakeshop 2
PA 118 Intermediate Baking 4
PA 212 Baking Internship 4
PA 216 Advanced Pastry & Baking I 4
PA 218 Advanced Pastry & Baking II 4
RM 101 Sanitation and Safety in Food and Beverage Service 2
RM 105 Dining Room Service 2
RM 107 Cost Control in Foodservice 2
RM 201 Catering 2
RM 205 Foodservice Human Resources Management & Supervision 2
RM 207 Foodservice Purchasing 2
RM 209 Restaurant Management 2

Total Credits 60


Guided Pathways Academic Map


First Semester Credits
CIS 101 Computer Concepts and Applications 3.0
CU 102 Introduction to Culinary Arts 2.0
CU 105 Culinary Fundamentals 2.0
EN 101 Composition I 3.0
PA 114 Baking Fundamentals 2.0
RM 101 Sanitation and Safety in Food and Beverage Service 2.0
RM 105 Dining Room Service 2.0
Total 16.0
Second Semester Credits
EN 102 Composition II 3.0
PA 116 Restaurant Bakeshop 2.0
PA 118 Intermediate Baking 4.0
RM 107 Cost Control in Foodservice 2.0
SC 103 Nutrition 4.0
Total 15.0
Third Semester Credits
ENS 106 Public Speaking 3.0
PA 216 Advanced Pastry & Baking I 4.0
RM 201 Catering 2.0
RM 205 Foodservice Human Resources Management & Supervision 2.0
SO 101 Introduction to Sociology 3.0
Total 14.0
Fourth Semester Credits
PA 212 Baking Internship 4.0
PA 218 Advanced Pastry & Baking II 4.0
RM 207 Foodservice Purchasing 2.0
RM 209 Restaurant Management 2.0
Foreign Language Elective 3.0
Total 15.0