Nov 23, 2024

2019-2020 Academic Catalog

2019-2020 Academic Catalog [ARCHIVED CATALOG]

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

Print Degree Planner (opens a new window) |

Allison McCue, CPC, CC
Instructor and Baking and Pastry Program Coordinator
138 Education Building/ (304)367-4939
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 options for students to choose from: Dietary Manager; Resort & Hotel Management and Culinary Arts; Pastry & 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 Dept. 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
Satisfy outcomes for individual program option

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.

Selective Enrollment

Admission to the Pastry & Baking Arts program is competitive.

Applications should be received by April 1 of each year for admission into the fall program
Applicants to the program must have a minimum GPA of 2.0, a score of 28 or higher on the English COMPASS, a 13 or higher on the English section of the ACT (or SAT equivalent) or successful completion of ENGL 0097
Experience in the food service industry or certification from a ProStart program is highly desirable

To continue in the Pastry & Baking Arts program, the student must meet the following standards:

Pass all courses required for the A.A.S. degree
Maintain a minimum overall grade point average (GPA) of 2.0 and no less than a “C” grade in all Culinary Arts courses

Readmission to the program will be determined on an individual basis by the Admissions Committee. Decisions are based on students’ qualifications and space availability. Students in good standing who withdraw from the program for unpredictable or uncontrollable reasons will be given priority consideration if the reapply.

Required Courses Pastry & Baking Arts Specialization 63 SEM. HRS.

~ENGL 1104 - Written English I 3 hr(s).
~ENGL 1108 - Written English II 3 hr(s). (“C” or higher ENGL 1108 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 1110 - Nutrition 3 hr(s).
FOSM 1130 - Basic Baking 1 hr(s).
FOSM 1131 - Basic Baking Lab 2 hr(s).
FOSM 1180 - Professionalism 1 hr(s).
FOSM 2201 - Principles of Food Selection & Preparation 2 hr(s).
FOSM 2202 - Principles of Quantity Food Production 2 hr(s).
FOSM 2203 - Principles of Food Selection & Preparation Lab 2 hr(s).
FOSM 2204 - Principles of 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 2229 - Food Service Internship 2-8 hr(s). (5-8 hr(s). Required)
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 2995 - Food Service Practicum 1-6 hr(s). (3 hr(s). Required)
OFAD 1150 - Computer Concepts and Applications 3 hr(s).
~MTH 1207 - Fundamental Concepts of Mathematics 3 hr(s). (5 hr(s). Required)
MGMT 2209 - Principles of Management 3 hr(s).
~SCY 1101 - Introduction to Sociology 3 hr(s).

Pastry & Baking Arts Specialization Model Schedule 60 SEM. HRS.

*Offered only in semester listed.

Fall First Year

~ENGL 1104 - Written English I 3 hr(s). (4 hr(s). Required)
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 1180 - Professionalism 1 hr(s). *
~MTH 1207 - Fundamental Concepts of Mathematics 3 hr(s). (5 Hr(s). Required)

Total Semester Hours 14 (17)

Spring First Year

~ENGL 1108 - Written English II 3 hr(s). (“C” or higher in ENGL 1108 for graduation)
FOSM 1110 - Nutrition 3 hr(s).
FOSM 2201 - Principles of Food Selection & Preparation 2 hr(s).
FOSM 2203 - Principles of 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).

Total Semester Hours 16

Summer First Year

FOSM 2229 - Food Service Internship 2-8 hr(s). * (6 hr(s).)
OR
EVMG 1103 - Wedding Planning 3 hr(s). AND
FOSM 2229 - Food Service Internship 3 Hr(s)

Total Semester Hours 6

Fall Second Year

FOSM 2202 - Principles of Quantity Food Production 2 hr(s).
FOSM 2204 - Principles of Quantity Food Production Lab 2 hr(s).
FOSM 2227 - Food and Beverage Merchandising 3 hr(s).
FOSM 2229 - Food Service Internship 2-8 hr(s). (2 Hr(s).)
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).

Total Semester Hours 15

Spring Second Year

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 2995 - Food Service Practicum 1-6 hr(s). (3 hr(s). Required)
MGMT 2209 - Principles of Management 3 hr(s).

Total Semester Hours 12

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.

Utility Menu

Main Navigation Menu

Footer Links