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 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 valenciacollege.edu/asdegrees/credit_octc.cfm. Eligible students should contact the Career Program Advisor 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 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 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 valenciacollege.edu/Baking-and-Pastry-Management/.

Current Students

Contact the Career Program Advisor below for more information.

Kenneth Bourgoin, Program Chair, West Campus: 407-582-1915
kbourgoin@valenciacollege.edu

Jen Bhagirath, Career Program Advisor, West Campus: 407-582-1719
jbhagirath@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 MANAGEMENT3
FSS 1050CBAKING INDGREDIENTS AND TECHNOLOGY3
FSS 2500Food Beverage Cost Control3
HumanitiesSee Gen. Ed. Core or Institutional Requirements ~3
Intermediate Courses
FSS 1052CSPECIALTY BREADS *3
FSS 2284Catering and Banquet Mgmt3
PSY 2012General Psychology ~3
FSS 2054CCOOKIES, TARTS AND FRIANDISES *3
HFT 2263RESTAURANT AND FOOD SERVICE MANAGEMENT 3
FSS 2056CPASTRY TECHNIQUES *3
FSS 2055CCONTEMPORARY CAKES AND DESSERTS *3
Science or MathematicsSee Gen. Ed. Core Requirements +*~3
Advanced Courses
FSS 2061CBASIC AND CLASSICAL CAKES AND PASTRIES *3
FSS 2059CCHOCOLATES AND CONFECTIONS *3
FSS 2057CINDIVIDUAL AND PRODUCTION PASTRIES *3
FSS 2060CRESTAURANT AND PRODUCTION DESSERTS *3
FSS 2058CCONFECTIONARY ART AND PRINCIPLES OF DESIGN *3
FSS 2943INTERNSHIP IN BAKING AND PASTRY MANAGEMENT *13
Total Credit Hours60

Notes:

All specialized program courses are offered on the West 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 Career Program Advisor 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 (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 MANAGEMENT3
FSS 2500Food Beverage Cost Control3
FSS 2251FOOD AND BEVERAGE MANAGEMENT3
FSS 1050CBAKING INDGREDIENTS AND TECHNOLOGY3
FSS 1052CSPECIALTY BREADS *3
FSS 2284Catering and Banquet Mgmt3
FSS 2054CCOOKIES, TARTS AND FRIANDISES *3
FSS 2056CPASTRY TECHNIQUES *3
FSS 2055CCONTEMPORARY CAKES AND DESSERTS *3
FSS 2061CBASIC AND CLASSICAL CAKES AND PASTRIES *3
FSS 2057CINDIVIDUAL AND PRODUCTION PASTRIES *3
FSS 2943INTERNSHIP IN BAKING AND PASTRY MANAGEMENT *2
Total Credit Hours35

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.

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

  • Experience different baking procedures.
  • Compare various employability skills.
  • Apply sanitation procedures in food service operations.
  • Integrate human management skills into the classes.
  • Differentiate various baking and pastry service operations.
  • Discuss the various organizations of the hospitality industry.
FOS 2201FOOD SERVICE SANITATION MANAGEMENT3
FSS 1050CBAKING INDGREDIENTS AND TECHNOLOGY3
HFT 2263RESTAURANT AND FOOD SERVICE MANAGEMENT 3
FSS 1052CSPECIALTY BREADS3
FSS 2054CCOOKIES, TARTS AND FRIANDISES3
FSS 2056CPASTRY TECHNIQUES3
Total Credit Hours18

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:

  • Experience different baking procedures.
  • Compare various employability skills.
  • Apply sanitation and procedures in food service operations.
  • Differentiate various baking and pastry service operations.
  • Discuss the various organizations of the hospitality industry.
FOS 2201FOOD SERVICE SANITATION MANAGEMENT3
FSS 1050CBAKING INDGREDIENTS AND TECHNOLOGY3
HFT 2263RESTAURANT AND FOOD SERVICE MANAGEMENT 3
FSS 1052CSPECIALTY BREADS3
Total Credit Hours12