Associate in Science Degree (CIP# 1612050102)
The program provides hands-on instruction in professional baking and pastry arts within state-of-the-art production kitchens. Students develop competencies in artisan breads, cakes, pastries, plated desserts, and chocolates while applying proper equipment operation, production methods, and sanitation procedures.
The curriculum integrates classical and contemporary pastry techniques with knowledge of foodservice operations, cost control, management principles, and industry standards. This program prepares students for a range of professional roles in baking, pastry, and hospitality environments and is appropriate for individuals seeking both technical expertise and operational management skills.
Program expenses are given in the Financial section of this catalog.
Students are strongly encouraged to consult a student success coach in the department office for assistance in determining the best education plan for their career goals.
Although scheduling may not always provide for the following progression of courses, students should use the foundation, intermediate and advanced course sequence as a guide in program planning.
All degree-seeking students must satisfy entry testing requirements and satisfactorily complete all mandatory courses in reading, student success, mathematics, English, and English for Academic Purposes in which the student is placed.
Alternative Ways to Earn Credit toward this Degree
Graduates of specific programs at Orange Technical College and Osceola Technical College, as well as other institutions may be eligible to receive college credit for courses in this program. You may also be eligible to receive credit toward this degree if you have earned one of the approved Gold Standard industry certifications or Career Pathways credit. To learn more about Valencia's award of credit options, visit the Alternative Award of Credit Agreements page. Eligible students should contact the Student Success Coach in their academic department for more information about the requirements for the award of credit.
College Credit Technical Certificates
The Baking and Pastry A.S. degree also offers the following college credit certificate programs. These certificates can put you on the fast-track to reaching your career goals. They are designed to equip you with a specialized skill set for entry-level employment or to upgrade your skills for job advancement. Most can be completed in one year or less, and all of the courses in the certificates are embedded in the A.S. degree. You can earn the certificates as you progress through your A.S. Degree or as a separate, stand-alone credential. Click on the Certificate tab at the top of the page for more information about the certificates that are offered.
- Baking and Pastry Arts (35 credits) (CIP # 0612050102)
- Baking and Pastry Specialist (18 credits) (CIP # 0612050105)
- Pastry Chef's Apprentice (12 credits) (CIP # 0612050104)
Start Right
Degree-seeking students enrolling at Valencia for the first time will have a limited range of courses from which to choose for their first 18 college-level credits. Within the first 18 college credit hours, you will be required to take ENC1101 (3 credits), and if applicable, SLS 1122 (3 credits) and a mathematics course appropriate to your selected meta-major (3 credits). The remaining courses will be chosen from the General Education Core Courses in humanities (3 credits), science (3 credits), or social science (3 credits), and/or the introductory courses within the A.S. degree programs. For specific courses see the Foundation Courses on the “Program Requirements” tab. For course sequencing recommendations, see your Student Success Coach or create an education plan by logging into MyVC, clicking on the LifeMap tab and clicking My Education Plan.
Potential Careers
- Baking and Pastry Chef
- Baker’s Commis
- Lead Baker, Bread and Pastry
- Assistant Pastry Chef
- Assistant Bakery Manager
- Executive Pastry Chef
- Pastry Cook
Salary & Earnings Information
For career information related to this program, please visit O*Net OnLine.
Contacts
Future Students
To learn more about this program, contact Enrollment Services at enrollment@valenciacollege.edu or 407-582-1507 or visit the Baking Management program page.
Current Students
Your Student Success Coach contact information can be found in MyVC. Log into MyVC, click on the Courses tab, and check your Academic Profile information to find a link to your Coach.
Faculty Program Chair
Steven Rujak: 407-582-1154
srujak@valenciacollege.edu
Internship and Workforce Services
If you need assistance with job resources or in locating an internship, please visit: valenciacollege.edu/internship.
Program Outcomes
- Demonstrate proficiency in baking and pastry techniques, including equipment operation, maintenance, and adherence to safety and sanitation standards.
- Apply principles of food and beverage management, including purchasing, cost control, inventory systems, menu planning, and nutrition, to support efficient food service operations.
- Demonstrate human relations, leadership, and communication skills to effectively manage teams and customer interactions in foodservice environments.
| ENC 1101 | FRESHMAN COMPOSITION I +*~ | 3 |
| FSS 1050C | BAKING INGREDIENTS AND TECHNOLOGY + | 3 |
| FSS 1052C | SPECIALTY BREADS +* | 3 |
| FSS 2054C | COOKIES, TARTS AND FRIANDISES +* | 3 |
| FSS 2056C | PASTRY TECHNIQUES +* | 3 |
| FSS 2500 | FOOD AND BEVERAGE COST CONTROL + | 3 |
| ~ | 3 |
| +*~ (GR) | 3 |
| FOS 2201 | FOOD SERVICE SANITATION MANAGEMENT | 3 |
| FSS 2061C | BASIC AND CLASSICAL CAKES AND PASTRIES +* | 3 |
| FSS 2057C | INDIVIDUAL AND PRODUCTION PASTRIES +* | 3 |
| FSS 2060C | RESTAURANT AND PRODUCTION DESSERTS +* | 3 |
| HFT 2261 | RESTAURANT AND FOODSERVICE MANAGEMENT + | 3 |
| HFT 2220 | HOSPITALITY HUMAN RESOURCES MANAGEMENT + | 3 |
| POS 2041 | U.S. GOVERNMENT +~ | 3 |
| or AMH 2010 | UNITED STATES HISTORY TO 1877 |
| or AMH 2020 | U.S. HISTORY 1877 TO PRESENT |
| ~ | 3 |
| FSS 2059C | CHOCOLATES AND CONFECTIONS +* | 3 |
| FSS 2058C | CONFECTIONARY ART AND PRINCIPLES OF DESIGN +* | 3 |
| FSS 2055C | CONTEMPORARY CAKES AND DESSERTS +* | 3 |
| FSS 2943 | INTERNSHIP IN BAKING AND PASTRY MANAGEMENT +* | 3 |
| |
| Total Credit Hours | 60 |
Notes:
All specialized program courses are offered at the Downtown Campus; some specialized courses are offered at other locations.
Expand your career opportunities with a Bachelor’s Degree in Business and Organizational Leadership (BASBOL) from Valencia. This degree builds on your skills, and prepares you for a supervisory or management role within your respective field. For more information, go to: Bachelor's Degree in Business & Organizational Leadership. Students who wish to continue their education should consult with a Student Success Coach to determine the best education plan for their career goals.
Students wishing to transfer credits from this program to another institution must accept responsibility for securing approval from the transfer institution for acceptance of this degree.
Specialized courses may not be offered every session or on every campus.
Baking and Pastry Arts
Technical Certificate
This program provides students with an exciting opportunity to develop baking and pastry arts skills mastered in state-of-the-art production kitchens. Students will learn confectionary artistry in creating breads, cakes, and pastries; yielding visual masterpieces. The program is designed for students planning to become a Pastry Cook and for culinarians, bakers, and others in the culinary industry who want to enhance their baking and pastry skills.
Program expenses are given in the Financial section of this catalog.
Program Outcomes
- Demonstrate proficiency in baking and pastry techniques, including equipment operation, maintenance, and adherence to safety and sanitation standards.
- Apply principles of food and beverage management, including purchasing, cost control, inventory systems, menu planning, and nutrition, to support efficient food service operations.
- Demonstrate human relations, leadership, and communication skills to effectively manage teams and customer interactions in foodservice environments.
| FSS 2500 | FOOD AND BEVERAGE COST CONTROL + | 3 |
| FSS 1050C | BAKING INGREDIENTS AND TECHNOLOGY + | 3 |
| HFT 2261 | RESTAURANT AND FOODSERVICE MANAGEMENT + | 3 |
| FSS 1052C | SPECIALTY BREADS *+ | 3 |
| FSS 2054C | COOKIES, TARTS AND FRIANDISES *+ | 3 |
| HFT 2220 | HOSPITALITY HUMAN RESOURCES MANAGEMENT | 3 |
| FSS 2056C | PASTRY TECHNIQUES *+ | 3 |
| FOS 2201 | FOOD SERVICE SANITATION MANAGEMENT + | 3 |
| FSS 2061C | BASIC AND CLASSICAL CAKES AND PASTRIES *+ | 3 |
| FSS 2057C | INDIVIDUAL AND PRODUCTION PASTRIES *+ | 3 |
| FSS 2055C | CONTEMPORARY CAKES AND DESSERTS *+ | 3 |
| FSS 2943 | INTERNSHIP IN BAKING AND PASTRY MANAGEMENT *+ | 2 |
| |
| Total Credit Hours | 35 |
Notes:
All certificate courses are offered on the Downtown Campus.
Specialized courses may not be offered every session.
This certificate program is eligible for Financial Aid.
Baking and Pastry Specialist
Technical Certificate
This program is designed for students interested in the Baking and Pastry Industry, focusing on the fundamental knowledge and skills one needs to work safely and efficiently in a pastry setting. Learners develop skills in sanitation and safety, recognition and identification of pastry ingredients, proper storage methods, Techniques of preparation, and purchasing. They also examine the broader perspective of the Baking and Pastry arts within the hospitality field.
Program outcomes
- Demonstrate proficiency in baking and pastry techniques, including equipment operation, maintenance, and adherence to safety and sanitation standards.
- Apply principles of food and beverage management, including purchasing, cost control, inventory systems, menu planning, and nutrition, to support efficient food service operations.
| FSS 1050C | BAKING INGREDIENTS AND TECHNOLOGY + | 3 |
| HFT 2261 | RESTAURANT AND FOODSERVICE MANAGEMENT + | 3 |
| FSS 1052C | SPECIALTY BREADS +* | 3 |
| FSS 2054C | COOKIES, TARTS AND FRIANDISES + | 3 |
| FSS 2056C | PASTRY TECHNIQUES +* | 3 |
| FOS 2201 | FOOD SERVICE SANITATION MANAGEMENT + | 3 |
| Total Credit Hours | 18 |
Pastry Chef's Apprentice
Technical Certificate
This program is designed for students interested in the Baking and Pastry Industry, focusing on the fundamental knowledge and skills one needs to work safely and efficiently in a pastry setting. Learners develop skills in sanitation and safety, recognition and identification of pastry ingredients, proper storage methods, techniques of preparation, and purchasing.
Program Outcomes:
- Demonstrate proficiency in baking and pastry techniques, including equipment operation, maintenance, and adherence to safety and sanitation standards.
- Apply principles of food and beverage management, including purchasing, cost control, inventory systems, menu planning, and nutrition, to support efficient food service operations.
| FSS 1050C | BAKING INGREDIENTS AND TECHNOLOGY + | 3 |
| FSS 1052C | SPECIALTY BREADS +* | 3 |
| HFT 2261 | RESTAURANT AND FOODSERVICE MANAGEMENT + | 3 |
| FOS 2201 | FOOD SERVICE SANITATION MANAGEMENT + | 3 |
| Total Credit Hours | 12 |
