The Associate in Applied Sciences degree in Baking and Pastry Arts prepares students for entry- to mid-level food services management positions in the hotel, restaurant, and hospitality industry. Typically, program graduates would take positions as pastry sous chefs, leading to positions as executive pastry sous chefs and pastry chefs in reputable hotels, restaurants, country clubs, and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them.
The specific mission of the baking and pastry arts program is to prepare students with the higher-level skills attainable from the techniques of classical French pastries, bread, cake, ice cream and confections, and the marketing, service and management skills in demand by the target market for our graduates.
Questions? See our list of Frequently Asked Questions.
Curriculum Summary - (60 Weeks Day / 120 Weeks Evening)
1st Quarter | - Sanitary practices, control of illness by food contamination, workplace safety standards.
- Mathematic principles to the solutions of business problems.
- Overview of product and service in the hospitality industry, role of the manager at all organization levels.
- Nutrition, menu planning, diet healthy cooking techniques.
- Basic computer applications and software for the hospitality industry.
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2nd Quarter | - Fundamentals of “hands-on” baking and bakery equipment.
- Scratch preparation of tarts, pies, soufflé, quiches pastries, cakes, puff dough, danishes, croissants, pate a choux, baba, entremets, cake decoration, bread and rolls, chocolate candies, ice cream and sorbet.
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3rd Quarter | - Basic principles of psychology, motivation, and behavior.
- Beverage, spirit, wine, beer, purchasing, legislation, marketing, service, food and wine pairing.
- Essential verbal and non verbal electronic communication.
- Public and professional speech.
- High level of writing business composition and professional communication.
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4th Quarter | - Classic and modern pastry and cookie recipes. Petit fours, wedding cake and center piece decorations.
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5th Quarter | - Financial control of Food and Beverage service, budgeting, cost analysis, procedures.
- Study of purchasing and inventory management of food and supplies, specification, price comparisons, receiving, storage, yield, record keeping.
- Managing people, hiring, firing, federal law.
- Five types of table service, dinning room organization, scheduling and management of personnel, equipment related to service.
- Career, venues job search, application, resume, and interviewing skills.
- Bakery operation and management.
- Commercial and retail bakery supervision.
- Purchasing, personal, marketing, distribution.
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6th Quarter | - Introduction to “hands-on” classic French cuisine.
- Basic dishes, garnish vegetable and sauces.
- Practicum, general workplace training, supported by an individualized learning plan.
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In developing this curriculum The Culinary Institute Alain & Marie LeNôtre has been guided by the standards articulated by ACCSCT and the American Culinary Federation (ACF), two major professional accrediting agencies for culinary arts programs. This curriculum is in full compliance with both sets of standards. 
