Program Overview

Baking and Pastry Arts

Business and Social Sciences Division, Room T302, (847) 543-2047

www.clcillinois.edu/programs/hcm
Degree:: Associate in Applied Science
Plan 22FK

The Baking and Pastry Arts program provides students with the knowledge and technical skills needed for employment in the baking and pastry industry. Students can pursue careers as bakers and pastry chefs in bakeries, restaurants, hotels, country clubs, retail stores and catering. Students acquire basic and advanced skills including artisan bread making, European tortes and pastries, chocolate work, frozen desserts, special diets and healthful baking. The program also prepares students for managerial positions in the pastry industry.

To complete an A.A.S., students are strongly encouraged to meet with an Academic Success Advisor to identify coursework that will meet degree requirements.

Recommended Plan of Study

Course	Title	Hours
First Semester		15 Credits
course ^	*College Success Seminar*	*[2]*
course	Introduction to Hospitality Industry	3
course	ServSafe: Food Service Sanitation	1
course	Patisserie I	5
course	Business Math or
course	Applied Mathematics I or
	other higher Math Elective	3
course	Introduction to Psychology or
course	Industrial/Organizational Psychology	3
Second Semester		17 Credits
Course	Title	Hours
course	Patisserie II	5
course	Menu Marketing and Management	3
course	Purchasing and Inventory Control	3
course	Hospitality Supervision	3
	Baking and Pastry Elective (see list below)	3
Third Semester		17-18 Credits
Course	Title	Hours
course	Patisserie III	5
course	Nutrition	3
	Baking and Pastry Elective (see list below)	3-4
course	Fundamentals of Speech or
course	Business and Professional Speaking or
course	Dynamics/Small Group Discussion or
course	Interviewing Strategies	3
	Humanities or Fine Arts Elective*	3
Fourth Semester		18-19 Credits
Course	Title	Hours
course	Technical Composition I or
course	English Composition I	3
course	Advanced Pastry	5
course	Controlling Hospitality Costs	3
	Baking and Pastry Elective (see list below)	3-4
course	Special Diets and Healthful Baking	4
Total Hours for A.A.S. Degree		67-69
Baking and Pastry Elective Options
Course	Title	Hours
course	Yeast Breads	3
course	Advanced Yeast Breads	3
course	Cake Decorating	4
course	Chocolate and Confections	3
course	Contemporary Restaurant Desserts	3
course	Culinary Arts Study Abroad	3
course	Culinary and Hospitality Internship	3

^ The credit for CLC 120, College Success Seminar, is an institutional requirement for graduation. It is not part of the program requirements but must be completed with a D or better.

For more information on recommended courses or program specific advising contact your Academic Success Advisor or the Business and Social Sciences Division at (847) 543-2047.