Baking & Pastry - Option

The Baking & Pastry Option provides students with an opportunity to explore their interest in the pastry field while maintaining fundamental concepts in core culinary courses. Students may use this degree to transfer to a four-year institution.

Students are required to take the Placement Test and, if applicable, complete, with a grade of C or better, MATH073-Introduction to Algebra I and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program.

For additional information, visit the Academy of Culinary Arts home page or contact the culinary department at (609)343-4944.

Upon Completion of this program students will be able to:

• Demonstrate knowledge and professional skills and techniques necessary for entry-level culinary, baking and pastry, and food service management positions;
• Identify and apply sanitation standards for the safe handling of food, beverage, tools and equipment throughout the flow of a foodservice operation in both the front and back of the house;
• Evaluate nutritional content of recipes and/or formulas with the ability to adjust recipes to produce healthier options, based on industry trends and consumers' dietary needs;
• Apply the basic principles and applications of baking & pastry mathematics as they apply to the food service industry;
• Identify and apply basic ingredients, techniques, science and design artistry behind standard baking & pastry/culinary products;
• Communicate effectively, professionally, and respectfully with diverse teams and customers.

(BAKG) EFFECTIVE FALL 2023

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (400 documented hours).

RECOMMENDED SEQUENCE OF COURSES

This sequence of courses presumes completion of all required developmental courses as suggested by the Placement Test in reading, writing, and mathematics. Some courses can also be taken during the Summer or Online.