BAKING & PASTRY ARTS

ASSOCIATE OF SCIENCE IN AS LITTLE AS 18 MONTHS
Overview

Sullivan’s Baking & Pastry Arts program prepares those with a passion for baking to make their mark on an industry that demands both creativity and skill.

Our program provides you with hands-on training in baking theory and technique, as well as opportunities to test your skills in regional, national and international competitions.

Under Sullivan’s world-renowned chef-instructors, you will learn how to create both modern and traditional breads, pastries, candies and desserts. Best of all, Baking & Pastry Arts students complete practicums and externships at restaurants and bakeries around Louisville, including Sullivan’s on-campus retail bakery, in order to gain experience.

Objectives
  • To provide the finest foundational knowledge, skills and experiential learning to students entering into the hospitality industry by teaching both practical and knowledge-based industry standards as outlined by the American Culinary Federation Educational Institute.
  • To teach students classic methods needed to produce essential pastry items—from artisan bread baking to advanced sugar making to chocolate work—while also introducing you to necessary ingredient functionality and a working knowledge of how ingredients react to each other to produce certain beneficial results for successful baked goods.
Highlights
  • Sullivan University’s National Center for Hospitality Studies (NCHS) has long set the standard for hospitality education, earning a reputation over the past three decades as one of the top hospitality schools in the U.S.
  • The American Culinary Federation accredits Sullivan’s Baking & Pastry Arts program and has designated ours as “exemplary.”
  • Chef Derek Spendlove, director of Sullivan’s Baking & Pastry Arts program, is the first American to earn theWorld Association of Chefs’ Societies title of Certified Master Pastry Chef. Reserved for chefs with the greatest degree of professional knowledge, skill and mastery of baking techniques, Certified Master Pastry chef is the organization’s highest pastry certification.
  • Baking & Pastry Arts students can complete externships and practicums at Sullivan’s fine-dining training restaurant as well as our retail pastry shop The Bakery, both located on-campus and staffed by NCHS students.
  • Sullivan’s Baking and Pastry Arts student competition team holds an impressive winning record. Sullivan recently sent four members of the team to the Internationale Kockkunst Ausstellung Culinary Olympics in Germany. Since there is no student category in the Culinary Olympics, the team competed against the very best chefs from 45 nations—and still all but swept the competition. The team brought home one silver medal, two bronze medals and a diploma, proving that a baking and pastry arts education from Sullivan is truly world-class.
  • Thanks to Sullivan’s streamlined approach to education and year-round 11-week quarters, you can complete your degree in just 18 months.
Courses

96 Credit Hours
Length: 18 months
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.

Course Titles Credit Hours
BFS 104 Basic Culinary Theory 4
BFS 106 Basic Culinary Skills Laboratory 6
CAM 134 Food Service Sanitation 4
CAM 174 Basic Nutrition 4
CAM 284 Food and Beverage Control 4
COM 214 Public Speaking 4
ENG 101 Composition I 4
FYE 101 Information Literacy 4
HRM 164 Hospitality Management and Supervision 4
MTH 115 Principles of Mathematics 4
PBA 124 Baking Science 4
PBA 126 Baking Fundamentals 6
PBA 134 Artisan Theory 4
PBA 136 Advanced Techniques in Bread 6
PBA 216 Modern Pastry Techniques 6
PBA 244 Baking & Pastry Entrepreneurship 4
PBA 246 Global Pastry Arts & Design 6
PBA 266 Baking Practicum 6
General Studies Electives (12 Additional Credit Hours) 12
Students must choose three additional General Education classes, including one from the Natural Sciences/Mathematics category, one from the Social/Behavioral Sciences Category, and one from the Humanities/Fine Arts category. These classes are in addition to the required General Education classes listed in the program.
Total Credit Hours 96
Locations
FAQ

Where will a degree from Sullivan take you?

With an Associate Degree in Baking & Pastry Arts from Sullivan University, you’ll gain the skills and experience you need to work as a pastry chef or baker at places such as

  • Fine restaurants
  • Bakeries
  • Hotels and resorts
  • Cruise lines
  • Catering businesses
  • Specialty shops, such as a chocolatier, boulangerie or confectionary
  • Research and development kitchens
  • Your own business
Videos

Quincy’s Day at NCHS Chef Spendlove Named Certified Master Pastry Chef

Start Your Career in as Little as 18 Months.

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