Associate Applied Science in Baking & Pastry Optionof
York County Community College
Key Information
Campus location
Wells, USA
Languages
English
Study format
On-Campus
Duration
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Pace
Full time
Tuition fees
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Application deadline
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Earliest start date
Sep 2023
Scholarships
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Introduction
The sequencing of courses in this program begins in the fall semester. Students entering in the spring or summer will likely take longer than two years to complete the program.
Building from a foundation in Culinary Arts, the Baking & Pastry Option encourages students to expand their full set of classical skills. The routine practice of fundamental techniques and procedures and creative and artistic culinary creations in the cooking and baking labs will develop proficiencies in a broader range of culinary endeavours. Besides building expertise in the kitchen, the program also focuses on the management concepts necessary to be a successful pastry chef, dessert chef, or bakery business owner. Coursework such as personnel and financial management and menu design, inventory, and cost control will prepare students in the culinary and baking arts profession.
Graduates will be prepared for careers in fine dining restaurants, as members of pastry and baking teams, and as a bakery or small business owners and progressive culinary positions, including pastry chefs, dessert chefs, and baker.
Those wishing to look beyond the kitchen will have the knowledge and skills to pursue careers in the dining room and develop the experience to become a bakery manager.
Upon successful completion of the Associate of Applied Science degree in Culinary Arts Baking and Pastry Option, graduates will be able to:
Demonstrate the safe handling and storage of food and kitchen equipment.
Plan menus that match the scale and finances of various commercial and professional institutions.
Analyze contemporary business and financial issues of a professional kitchen.
Recognize the value of diversity in opinions, values, abilities, and cultures in a professional kitchen environment.
Operate both independently and as a team member in a professional kitchen environment.
Develop policies designed to achieve the financial goals of a professional kitchen.
Create dishes using the classical cooking and baking techniques that form the foundation of the professional kitchen.
Explain the techniques, science, and artistry behind the preparation of bread, cakes, pastries, and dessert dishes in a professional kitchen.
Prepare dishes and menus for a diversity of cultural preferences and needs.
Prepare dishes and menus for specific health and dietary needs.