Keiser University’s Associate of Science degree in Baking and Pastry Arts provides instruction in the art and science of baking and pastry preparation. Students use a variety of tools and equipment to produce items such as quick breads, yeast breads, cakes, frozen desserts, centerpieces, candies, cookies and various pastries. Students also study proper foodservice sanitation, supervisory procedures and nutrition.
Program Goals
The following goals are designed to meet Keiser University’s mission:
To prepare students for positions as entry-level bakers and pastry cooks
To create an environment that nurtures the ability to become successful in the food service industry
To provide students with the knowledge to produce various breads, desserts, and pastries as prepared by bakers and pastry chefs in the foodservice industry
Program Objectives
The student will be able to:
Follow a daily production schedule, identify purchasing specification, and follow a baking formula to obtain consistent results in quality and quantity.
Receive, store and issue food in a cost-effective manner as to reduce waste and minimize contamination.
Demonstrate critical thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation.
Provide guest satisfaction that strives to meet and exceed instructor and guest expectations.
Work in a safe and sanitary manner in accordance with the Florida Food Code.
Create a professional atmosphere that is in harmony with the ACF’s Culinarians’ Code.
Prerequisites for Major Courses
None.
Program Outline
To receive an Associate of Science degree in Baking and Pastry Arts, students must earn 72.0 credit hours. Program requirements are as follows:
Lower Division Courses
Baking and Pastry Arts Major Courses (48.0 credit hours)
Mise en Place
3.0 credit hours
Farm to Fork
3.0 credit hours
Baking
3.0 credit hours
Supervision and Cost Controls
3.0 credit hours
Pastry Basics
3.0 credit hours
Yeast Breads & Laminated Dough
3.0 credit hours
Advanced Pastry Techniques
3.0 credit hours
Specialty Yeast Breads
3.0 credit hours
Chocolates, Confections & Centerpieces
3.0 credit hours
European Tortes & Contemporary Plated Desserts
3.0 credit hours
Cake Baking Design & Decoration
3.0 credit hours
Wedding Cakes, Amenities and Showpieces
3.0 credit hours
Baking and Pastry Arts Externship
12.0 credit hours
Behavioral Science (3.0 credit hours)
Strategies for Success
3.0 credit hours
American History Pre 1876
3.0 credit hours
American History Since 1876
3.0 credit hours
Introduction to Psychology
3.0 credit hours
Sociology
3.0 credit hours
Communications (3.0 credit hours)
Speech Communications
3.0 credit hours
Computers (3.0 credit hours)
Introduction to Computers
3.0 credit hours
English (3.0 Credit Hours)
English Composition I
3.0 credit hours
English Composition II
3.0 credit hours
Humanities/Fine Arts (3.0 credit hours)
American Literature
3.0 credit hours
English Literature
3.0 credit hours
Mathematics (3.0 credit hours)
Intermediate Algebra
3.0 credit hours
Natural Science (6.0 credit hours)
General Biology
3.0 credit hours
General Biology Laboratory
1.0 credit hours
Environmental Science
3.0 credit hours
Advanced Biology
3.0 credit hours
Advanced Biology Laboratory
1.0 credit hours
General Marine Biology
3.0 credit hours
General Chemistry
3.0 credit hours
General Chemistry Laboratory
1.0 credit hours
Advanced Chemistry
3.0 credit hours
Advanced Chemistry Laboratory
1.0 credit hours
Credit hours in parentheses indicate the required number of credit hours in each discipline. In addition, students are assigned 3.0 additional general education credit hours.
Program Outcomes
Please click here to view the Program Outcomes Chart.
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