Last Updated

8/22/2024 2:55:51 PM

Baking and Pastry, Associate in Applied Science

Pathway:

Baking and Pastry

Certificate Type:

Associate in Applied Science

Curriculum Code:

HIA.BKG.AAS (C206M)

Total Program Credits: 63

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:

1. Apply safety and sanitation in the bake shop by earning and maintaining a valid State of Illinois sanitation license.
2. Perform math calculations necessary for the Baking and Pastry industry.
3. Weigh and measure ingredients properly.
4. Create decorated cake and pastry with the use of a pastry bag.
5. Calculate food cost.
6. Supervise a team of baking and pastry professionals.

(Reviewed Fall 2022)

Placement Measures

Program Map for Students

Semester One: Fall
Course	Category	Credits
HIA 100 ◊ Culinary Mathematics	Core Course	2
HIA 101 # Knife Skills	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
RHT 101 ◊ # English Rhetoric & Composition I	Communications Gen-ed	3
	Total Semester Credits:	15
Next Steps	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◊.

Semester Two: Spring
Course	Category	Credits
HIA 124 ◊ # Laminated Doughs	Core Course	2
HIA 127 ◊ # Cake & Pastry Decoration	Core Course	3
HIA 129 ◊ # Chocolate	Core Course	2
HIA 130 ◊ # Culinary Arts Quantity-Food Preparation I	Core Course	3
SPE 101 ◊ # Principles of Effective Speaking	Communications Gen-ed	3
Take Credits Humanities or Fine Arts	Humanities or Fine Arts Gen-ed	3
	Total Semester Credits:	16
Next Steps	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.

Note: Grade of ‘C’ or high is an IAI requirement for RHT 101◊ and RHT 102◊. Students must complete RHT 101◊, with SPE 101◊, or RHT 101◊ with RHT 102◊. Students intending to transfer are encouraged to complete all three courses: RHT 101◊, RHT 102◊ and SPE 101◊ to meet university requirements.

Semester Three: Fall
Course	Category	Credits
HIA 132 ◊ Nutrition	Core Course	2
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	Social and Behavioral Science Gen-ed	3
	Total Semester Credits:	17
Next Steps	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)

Semester Four: Spring
Course	Category	Credits
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
Next Steps	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 Triton's Mathematics and/or Science general education requirement.

See Associate in Applied Science Graduation Requirements by discipline: https://triton.smartcatalogiq.com/2023-2024/triton-college-catalog/applied-science-programs/associate-in-applied-science-degree-requirements/

See HIA course descriptions.

Chairperson: Manny Uribe, Ext. 3624, email: [e-mail]

KEY (AAS/CERT)
General Education	Communications, Fine Arts, Humanities, Life Science, Mathematics, Physical Science, Social and Behavioral Science (see individual degree requirements).
Core Course	Course(s) listed in a semester the student is required to take.
Program Elective	Course(s) that faculty recommend and are listed in the ‘Program Electives’ section (if any) for this program.	If intending to transfer, choose courses accepted by your transfer institution.
General Elective	Course(s) chosen by the student, if needed, above and beyond core courses and program electives (if any), to complete the Program Total Credits.
◊ symbol	This course is articulated. (course transfers to 3 or more Illinois State schools, as an elective or equal course-to-course)
# symbol	This course has a prerequisite. (course(s) student takes prior to taking this course)