Jun 23, 2024  
Fall 2022 Academic Catalog 
    
Fall 2022 Academic Catalog [ARCHIVED CATALOG]

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


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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.

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)


Model Schedule (66 Hrs)


*Offered only in semester listed.

Summer First Year (6 Hrs)


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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