Baking and Pastry Management

Associate in Science Degree (CIP# 1612050102)

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, pastries, and chocolates; yielding visual masterpieces. The program is designed for students planning to become a Pastry Chef 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.

Students are strongly encouraged to consult a career program advisor 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

You may be eligible to receive credit toward this degree if you have earned an approved industry certification or Career Pathways credit.  For more information and requirements, go to valenciacollege.edu/asdegrees/transferagreements.cfm to view the award of credit options. Eligible students should contact the related academic department and/or Career Program Advisor at Valencia for the award of credit.

Technical Certificates

The Baking and Pastry A.S. degree also offers the following college credit certificate programs.  These certificate programs 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 certificate programs are embedded in the A.S. degree. Click on the Certificate tab at the top of the page for more information about the course requirements.

  • Baking and Pastry Arts (35 credits) (CIP # 0612050102)

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 Career Program Advisor or create an education plan by logging into Atlas, 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 salary and wage information, visit:  www.floridawages.com.

Contacts

Future Students

Contact Enrollment Services at enrollment@valenciacollege.edu or call 407-582-1507.

Current Students

Pierre Pilloud, Program Chair, West Campus: 407-582-1880
ppilloud@valenciacollege.edu

D'Mya Clay, Career Program Advisor, West Campus: 407-582-1972
dclay5@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

  • Discuss the various organizations of the hospitality industry.
  • Experience different baking procedures.
  • Integrate human management skills into the classes.
  • Compare various employability skills.
  • Apply sanitation procedures in food service operations.
  • Identify procedures relating to cost controls.
  • Differentiate various baking and pastry service operations.
Foundation Courses
ENC 1101FRESHMAN COMPOSITION I +*~3
SLS 1122New Student Experience3
FOS 2201Food Service Sanitation Mgmt3
FSS 1050CBaking Ingredients & Tech3
FSS 2500Food Beverage Cost Control3
HumanitiesSee Gen. Ed. Core Requirements ~3
Intermediate Courses
FSS 1052CSPECIALTY BREADS *3
FSS 2284Catering and Banquet Mgmt3
PSY 2012General Psychology ~3
FSS 2251Food and Bev Managmt3
FSS 2054CCOOKIES, TARTS, & FRIANDISES *3
FSS 2056CPASTRY TECHNIQUES *3
FSS 2055CCONTEMP CAKES AND DESSERTS *3
Science or MathematicsSee Gen. Ed. Core Requirements +*~3
Advanced Courses
FSS 2061CBASIC & CLASSICAL CAKES & PAST *3
FSS 2059CCHOCOLATES AND CONFECTIONS *3
FSS 2057CINDIVIDUAL & PROD PASTRIES *3
FSS 2060CRESTAURANT AND PRODUCTION DESSERTS *3
FSS 2058CCONFECTIONARY ART & PRIN OF *3
FSS 2943INTERNSHIP IN BAKING AND PASTRY MANAGEMENT *13
Total Credit Hours60
+

 This course must be completed with a grade of C or better.

*

This course has a prerequisite; check description in Valencia catalog.

~

This is a general education course.

(GR)

Denotes a Gordon Rule course.

Notes:

All specialized program courses are offered on the West Campus; some specialized courses are offered at other locations.

Associate in Science (A.S.) Degree students who wish to pursue a Bachelor’s Degree have the opportunity to transfer into a related bachelor’s degree (2 +2) that is offered at any state college in Florida. Students who want to continue their education should discuss the career path with their Career Program Advisor, as well as contact their State College of choice for acceptance of this degree.

Specialized courses may not be offered every session or on every campus.

Baking and Pastry Arts (Hospitality and Tourism Institute)

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

  • Discuss the various organizations of the hospitality industry.
  • Experience different baking procedures.
  • Integrate human management skills into the classes.
  • Compare various employability skills.
  • Apply sanitation procedures in food service operations.
  • Identify procedures relating to cost controls.
  • Differentiate various baking and pastry service operations.
FOS 2201Food Service Sanitation Mgmt3
FSS 2500Food Beverage Cost Control3
FSS 2251Food and Bev Managmt3
FSS 1050CBaking Ingredients & Tech3
FSS 1052CSPECIALTY BREADS *3
FSS 2284Catering and Banquet Mgmt3
FSS 2054CCOOKIES, TARTS, & FRIANDISES *3
FSS 2056CPASTRY TECHNIQUES *3
FSS 2055CCONTEMP CAKES AND DESSERTS *3
FSS 2061CBASIC & CLASSICAL CAKES & PAST *3
FSS 2057CINDIVIDUAL & PROD PASTRIES *3
FSS 2943INTERNSHIP IN BAKING AND PASTRY MANAGEMENT *2
Total Credit Hours35
*

This course has a prerequisite; check description in Valencia catalog

Notes:

All certificate courses are offered on the West Campus; some courses are offered at other locations.

Specialized courses may not be offered every session or on every campus.

This certificate program is eligible for Financial Aid.