Associate of Science in Baking & Pastry Arts
The Associate of Science degree in Baking & Pastry Arts prepares the graduates of the program with the ability to prepare baked goods, specialty pastries such as tortes, gateaux, mousses, bavarois and many more desserts with global appeal. The American Culinary Federation (ACF) accredits this program as Exemplary.


What qualities should an Associate of Science in Baking & Pastry Arts student have?

You would need to have the desire to work with great care, focusing on the details, especially during preparation to ensure weights and measurements are exactly together with the makeup of the recipe item. A great deal of artistic capability and creativity are also needed for those wishing to focus on pastry, cake decoration, and chocolate work

What specific skills or knowledge are taught in the Associate of Science in Baking & Pastry Arts program?

During the lab classes, you will learn the classic methods needed to produce some of the most basic pastry items, from artisan bread baking to advanced sugar to chocolate work. In the formal classroom, you will be introduced to the necessary ingredient functionality and understanding how the ingredients react to each other to produce certain beneficial results for successful baked goods.

What is the most important or unique thing about Sullivan's Associate of Science in Baking & Pastry Arts program?

Students are encouraged to be creative and practice their skills by joining competition teams for local, regional and national American Culinary Federation (ACF) competitions.

Associate of Science in Baking & Pastry Arts Course Requirements

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.

CourseTitlesCredit Hours
BFS 104Basic Culinary Theory4
BFS 106Basic Culinary Skills Laboratory6
CAM 134Food Service Sanitation4
CAM 174Basic Nutrition4
CAM 284Food and Beverage Control4
COM 214Public Speaking4
ENG 101Composition I4
FYE 101Information Literacy4
HRM 164Hospitality Management and Supervision4
MTH 115Principles of Mathematics4
PBA 124Baking Science4
PBA 126Baking Fundamentals6
PBA 134Artisan Theory4
PBA 136Advanced Techniques in Bread6
PBA 216Modern Pastry Techniques6
PBA 244Baking & Pastry Entrepreneurship4
PBA 246Global Pastry Arts & Design6
PBA 266Baking Practicum6
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 Hours96

Locations Where One Can Enroll:

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