Nov 21, 2024

Fall 2024 Academic Catalog

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

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Natalie Feltz
Food Service Management Program Coordinator
(681) 753-5083
nfeltz@pierpont.edu

Accrediting Agency

American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC )
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.

Bakers: Occupational Outlook Handbook: U.S. Bureau of Labor Statistics (bls.gov)

Employment of bakers is projected to grow 10 percent from 2020 to 2030, about as fast as the average for all occupations.

About 28,300 openings for bakers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

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 as an Exemplary Program with 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

Required Courses (66 Hrs)

General Studies (15 Hrs)

~ENGL 1104 - Written English I 3-4 hr(s). (“C” or higher required for graduation)
~ENGL 1108 - Written English II 3 hr(s). (“C” or higher required for graduation)
~MTH 1207 - Fundamental Concepts of Mathematics 3-4 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).
~SCY 1101 - Introduction to Sociology 3 hr(s).

Required Core Courses (51 Hours)

FOSM 1100 - ServSafe® 1 hr(s).
FOSM 1101 - Fundamentals of Food 2 hr(s).
FOSM 1103 - Fundamentals of Food Lab 1 hr(s).
FOSM 1110 - Nutrition 3 hr(s).
FOSM 1130 - Basic Baking 1 hr(s).
FOSM 1131 - Basic Baking Lab 2 hr(s).
FOSM 1140 - Food Service Cost Analysis & Management 3 hr(s). (Test Out is recommended.)
FOSM 1180 - Professionalism 1 hr(s).
FOSM 2201 - Food Selection & Preparation 2 hr(s).
FOSM 2202 - Quantity Food Production 2 hr(s).
FOSM 2203 - Food Selection & Preparation Lab 2 hr(s).
FOSM 2204 - Quantity Food Production Lab 2 hr(s).
FOSM 2227 - Food and Beverage Merchandising 3 hr(s).
FOSM 2228 - Food Service Organization and Management 3 hr(s).
FOSM 2230 - Advanced Baking 1 hr(s).
FOSM 2231 - Advanced Baking Laboratory 2 hr(s).
FOSM 2232 - Pastry & Confections 1 hr(s).
FOSM 2233 - Pastries & Confections Laboratory 2 hr(s).
FOSM 2240 - Tortes and Specialty Cakes 1 hr(s).
FOSM 2241 - Tortes and Specialty Cakes Laboratory 2 hr(s).
FOSM 2995P - Food Service Capstone 3 hr(s). (3 hr(s). Required)
MGMT 2209 - Principles of Management 3 hr(s).
FOSM 2229P - Food Service Internship 2-6 hr(s). (8 hr(s). Required)
OR
EVMG 1103 - Wedding Planning 3 hr(s). AND
FOSM 2229P - Food Service Internship 2-6 Hr(s). (5 Hrs Required)

Model Schedule (66 Hrs)

*Offered only in semester listed.

Fall First Year (17 Hrs)

~ENGL 1104 - Written English I 3-4 hr(s). (“C” or higher required for graduation)
FOSM 1100 - ServSafe® 1 hr(s).
FOSM 1101 - Fundamentals of Food 2 hr(s).
FOSM 1103 - Fundamentals of Food Lab 1 hr(s).
FOSM 1130 - Basic Baking 1 hr(s). *
FOSM 1131 - Basic Baking Lab 2 hr(s). *
FOSM 1140 - Food Service Cost Analysis & Management 3 hr(s).
FOSM 1180 - Professionalism 1 hr(s). *
~MTH 1207 - Fundamental Concepts of Mathematics 3-4 hr(s).

Spring First Year (16 Hrs)

~ENGL 1108 - Written English II 3 hr(s). (“C” or higher required for graduation)
FOSM 1110 - Nutrition 3 hr(s).
FOSM 2201 - Food Selection & Preparation 2 hr(s).
FOSM 2203 - Food Selection & Preparation Lab 2 hr(s).
FOSM 2230 - Advanced Baking 1 hr(s). *
FOSM 2231 - Advanced Baking Laboratory 2 hr(s). *
OFAD 1150 - Computer Concepts and Applications 3 hr(s).

Summer First Year (6 Hrs)

FOSM 2229P - Food Service Internship 2-6 hr(s). * (6 hr(s). Required)
OR
EVMG 1103 - Wedding Planning 3 hr(s). AND
FOSM 2229P - Food Service Internship 3 hrs

Fall Second Year (15 Hrs)

FOSM 2202 - Quantity Food Production 2 hr(s).
FOSM 2204 - Quantity Food Production Lab 2 hr(s).
FOSM 2227 - Food and Beverage Merchandising 3 hr(s).
FOSM 2229P - Food Service Internship 2-6 hr(s). (2 Hrs. Required)
FOSM 2240 - Tortes and Specialty Cakes 1 hr(s). *
FOSM 2241 - Tortes and Specialty Cakes Laboratory 2 hr(s). *
~SCY 1101 - Introduction to Sociology 3 hr(s).

Spring Second Year (12 Hrs)

FOSM 2228 - Food Service Organization and Management 3 hr(s).
FOSM 2232 - Pastry & Confections 1 hr(s). *
FOSM 2233 - Pastries & Confections Laboratory 2 hr(s). *
FOSM 2995P - Food Service Capstone 3 hr(s).
(3 hr(s). Required)
MGMT 2209 - Principles of Management 3 hr(s).

Grade Requirement

A grade of “C” or higher is required in all FOSM courses and English.

Notice to All Students

Annual Notification: All career and technical education courses and programs are offered at Pierpont regardless of race, color, national origin, gender, or disability.
Advanced Skill Set and Skill Set programs do not qualify for financial aid. Students seeking financial aid eligible degrees may incorporate the classes as electives when their schedule allows or may declare an associate or certificate degree in which the skill set and advanced skill set courses are embedded.
Students are reminded to review campus policies and procedures as stated in the catalog.

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