Last Updated
5/16/2022 11:49:00 AM
Baking and Pastry, Associate in Applied Science
Total Program Credits: 61
The Baking and Pastry degree will provide students with comprehensive, hands-on experience in both the fundamental and advanced skills to succeed in the baking and pastry industry. Students will obtain the skills necessary to produce quality bakery products from scratch. The student will also obtain knowledge in human resource training; food cost control and advanced decorating techniques. The degree program will prepare students to become pastry chefs in hotels, restaurants and bakeries, or to own and operate their own bakery business.
Program Learning Outcomes
Upon successful completion of the Associate in Applied Science Degree in Baking and Pastry program, the graduate will be able to:
- apply safety and sanitation skills in the bake shop by earning and maintaining a valid State of Illinois sanitation license;
- perform math calculations necessary for the Baking and Pastry industry;
- weight and measure ingredients properly;
- operate professional equipment;
- create decorated cake and pastry with the use of a pastry bag;
- calculate food cost; and
- supervise a team of baking and pastry professionals.
(Fall 2021)
Placement Measures
Program Map for Students
| HIA 100 ◊ Culinary Mathematics | Core Course | 2 |
| HIA 110 ◊ Introduction to the Hospitality Industry | Core Course | 3 |
| HIA 115 ◊ Food Sanitation & Safety | Core Course | 2 |
| HIA 128 ◊ Introduction to Baking and Pastry | Core Course | 3 |
| HIA 129 ◊ Chocolate | Core Course | 2 |
| RHT 101 ◊ # Freshman Rhetoric & Composition I | Communications Gen-ed | 3 |
| Total Semester Credits: | 15 |
| Meet with your Academic Advisor to create an academic plan.
Explore transfer institutions and admissions requirements by attending transfer events (if intending to transfer). |
Note: Grade of “C” or higher is an IAI requirement for RHT 101◊ and RHT 102◊.
| HIA 124 ◊ # Laminated Doughs | Core Course | 2 |
| HIA 127 ◊ # Cake & Pastry Decoration | Core Course | 3 |
| HIA 130 ◊ Culinary Arts Quantity-Food Preparation I | Core Course | 3 |
| HIA 132 ◊ Nutrition | Core Course | 2 |
| SPE 101 ◊ # Principles of Effective Speaking | Communications Gen-ed | 3 |
| Take Credits | Humanities or Fine Arts Gen-ed | 3 |
| Total Semester Credits: | 16 |
| Meet with your Academic Advisor to update your academic (and transfer plan, if intending to transfer).
If intending to transfer, create a Transferology account to explore how coursework transfers and attend a Transfer 101 Workshop. |
| HIA 134 ◊ # Artisan Breads | Core Course | 3 |
| HIA 150 ◊ Food Preparation Essentials & Theory | Core Course | 3 |
| HIA 225 ◊ # Hospitality Supervision | Core Course | 3 |
| HIA 227 ◊ # Advanced Cake Decoration | Core Course | 3 |
| Take Credits | Social and Behavioral Science Gen-ed | 3 |
| Total Semester Credits: | 15 |
| Meet with your Academic Advisor to update your academic (and transfer plan, if intending to transfer).
Attend a Ready to Apply Workshop. (Minus the GECC Credential) |
| ACC 100 ◊ Basic Accounting I | Core Course | 3 |
| HIA 228 ◊ # Specialty Baking and Pastry | Core Course | 3 |
| HIA 274 ◊ # Retail Bakery Management | Core Course | 4 |
| HIA 276 ◊ Food & Beverage Purchasing/Cost Control | Core Course | 3 |
| HIA 295 ◊ # Cooperative Work Experience | Core Course | 2 |
| Total Semester Credits: | 15 |
| Meet with your Academic Advisor to finalize your transfer plan and apply to your transfer institution(s) if intending to transfer.
Submit graduation petition by deadline (check for the specific date in catalog or syllabi.) |
ACC 100◊ meet the Mathematics and/or Science general education requirement.
See Associate in Applied Science Graduation Requirements by discipline: http://triton.smartcatalogiq.com/2021-2022/Triton-College-Catalog/Applied-Science-Programs/Associate-in-Applied-Science-Degree-Requirements
See HIA course descriptions.
Chairperson: Manny Uribe, Ext. 3624