Pastry & Baking Arts, C.A.S.

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Allison McCue, ACF - CC, CPC
Program Coordinator, Pastry & Baking Arts
(304)367-4939
amccue @pierpont.edu

Food Service Management Accrediting Agencies

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 C.A.S. Food Service Management - Pastry & Baking Arts specialization prepares graduates for entry-level positions in the pastry and baking industry. Additionally, it provides a separate degree option for students completing another business or food service management degree specialization, expanding their employability with focused skills in preparation and presentation of food.

Student Learning Outcomes

Upon successful completion of the C.A.S. degree in Food Service Management - Pastry & Baking Arts, graduates will be able to:

Identify knowledge and skills to achieve guest satisfaction.
Practice professionalism and ethics in simulation and real-world experiences.
Practice basic principles of food sanitation and safety in the food service operation.
Identify cultural competence practices necessary for guest satisfaction.
Identify best practices to promote sustainability in the industry.
Practice food production skills essential for success in the professional kitchen.

Opportunities in Pastry & Baking Arts

The Certificate of Applied Science in Food Service Management - Pastry & Baking Arts specialization duplicates the 1st semester of the A.A.S. degree option in the same field but provides a more compressed skill set option in the 2nd semester. Students successfully completing the C.A.S. and one year of industry experience are eligible to become Certified Culinarians (CC) through the American Culinary Federation, www.acfchefs.org. Opportunities exist for entry-level positions in retail and commercial bakeries, restaurants, hotels, and grocery stores. Credits earned in the certificate program may be applied to the A.A.S. in Food Service Management - Pastry & Baking Arts specialization.

Required Courses (30 Hrs)

~ENGL 1104 - Written English I 3-4 hr(s).
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).
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).
FOSM 2232 - Pastry & Confections 1 hr(s).
FOSM 2233 - Pastries & Confections Laboratory 2 hr(s).
MGMT 2209 - Principles of Management 3 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).

Model Schedule (30 Hrs)

First Semester (14 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).

Second Semester (16 Hrs)

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).
FOSM 2232 - Pastry & Confections 1 hr(s).
FOSM 2233 - Pastries & Confections Laboratory 2 hr(s).
MGMT 2209 - Principles of Management 3 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).

Grade Requirement

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

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