Dec 01, 2021  
Fall 2021 Academic Catalog 
    
Fall 2021 Academic Catalog

Food Service Management, Pastry and Baking Arts, A.A.S.


Return to {$returnto_text} Return to: Programs (Schools)

Allison McCue, CPC, CC
Pastry and Baking Arts Program Coordinator
138 Education Building/ (304)367-4939
Locust Avenue Campus
Allison.Mccue@pierpont.edu

Accrediting Agency

American Culinary Federation Education Foundation's Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org

Program Purpose

The Food Service Management degree program offers four specializations: Culinary Arts, Hospitality and Tourism, Nutrition and Dietetics Technology, and Pastry and Baking Arts.

The Food Service Management major and its options were designed to fill a need in the industry. Employment in food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Department of Labor. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.

Student Learning Outcomes

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

  • Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
  • Apply nutritional standards as expected in Food Service Management Fields
  • Apply knowledge of basic food principles, including food purchasing, planning, and preparation
  • Manage human and physical resources in ways that comply with food service industry standards

Opportunities in Pastry & Baking Arts

Graduates of this nationally recognized Pastry & Baking Arts specialization (accredited through the American Culinary Federation Accrediting Commission) will have an outstanding foundation on which to pursue a career in the food service industry with the specialized skills of a pastry cook. Typical job titles include pastry cook; pastry chef's assistant; and pantry cook. Prospective workplaces include restaurants, country clubs, resorts, hotels, retirement homes, cruise ships, supermarkets, and catering operations.

Furthermore, graduates of this Pastry & Baking option of the Food Service Management program will become eligible to sit for the exam offered by the American Culinary Federation to become a Certified Pastry Culinarian (CPC).

Currently, the Pastry and Baking Arts is a specialized field that has a shortage of labor, and graduates can expect to be gainfully employed soon after graduation.

Program Data

Graduation Rate: https://www.pierpont.edu/sites/default/files/pictures/Pastry%20grad%20data%202017-2018.JPG

Required Courses (66 Hrs)


General Studies (15 Hrs)


Model Schedule (66 Hrs)


*Offered only in semester listed.

Summer First Year (6 Hrs)


Notice to All Students


  • The Pastry and Baking Arts Program is a selective enrollment program, and therefore, students must complete Pierpont Culinary Academy application and return application to 137 ED Locust Avenue, Fairmont, WV 26554 by April 1st to be considered for fall enrollment into the program.
  • It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.
  • The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar's Office and must also apply for graduation.
  • Students are reminded to review campus policies and procedure posted in the college catalog.

Return to {$returnto_text} Return to: Programs (Schools)