Baking and Pastry Arts - AAS

Program Codes: BAKG
Associate of Applied Science

The Baking & Pastry Arts AAS Program provides a comprehensive learning opportunity for learners who plan to pursue careers in the Baking and Pastry Arts aspect of the rapidly expanding food service industry. Graduates of the AAS program are prepared to enter the workforce as journeyman bakers, assistants to pastry chefs, retail bakery management trainees, or commercial bakers. This program is also designed to prepare people who desire to own and operate a bakery or café/bakery.

Baking and Pastry Arts students learn by applying basic baking principles and developing the hands-on skills necessary to become a professional in the baking and pastry arts field. Skill development is accomplished through a variety of individualized hands-on assignments where the basic principles, methods, and techniques of baking are integrated and applied in the production of baked items on a small scale. This application is further reinforced through production on a larger scale of quality baked items on a consistent basis for retail sale and commercial use. During this process students are introduced to the different components of baked goods including the different types of dough, cake batters, pastry and crème fillings, and custards. The use of these components to produce the final high quality product for resale and or commercial use is the final phase of learning on the production side. As baking is considered to be both an art and a science, understanding the use of the scientific method and principles are a major focus. The importance and impact of time and temperature, ratios, weights & measures, and ingredient composition on the final product is learned and reinforced through the use of the trial and error method.

In addition to producing high quality baked goods for re-sale, the business side of bakery operations are learned by operating a retail outlet located on-campus as a part of the course work. Students will incorporate their technical skills with the business practices necessary to merchandise product and manage the A.P. Smith's commercial bakery outlet. All of this learning is further reinforced and integrated through the completion of a 400-hour industry work experience.

Hotel bake shops, restaurant pastry departments, private retail bakery operations, and in-store bakeries actively seek those individuals who successfully complete these program requirements. Students pursuing this track may choose to enroll in the Baking Arts and Service Management Baccalaureate Program at Paul Smith's College.

At the end of the program students will be able to:

Professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality.
Direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control.
Create dessert menus and bakery inventory to maximize profits and minimize loss.
Test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures.
Exemplify the effective marketing, management, and interpersonal skills for the development, delivery, sales,presentation, and evaluation of quality customer service.
Apply cost control concepts to develop appropriate systems for bakery operations this includes the ability to prepare, analyze and interpret financial documents as well as analyze trend and market data to develop effective business and strategic operations plans.
Successfully manage diverse individuals in group projects and multi-faceted tasks through effective team building, goal setting, needs analysis, supervision, training, and evaluation.
Apply ethical decision making, legal standards, and industry best practices in operating a safe food operation.
Follow federal, state, and local food sanitation regulations.
Exhibit quality judgment to plan and accomplish goals.