Baking & Pasty Arts Associate Degree
Associate of Applied Science Degree in Baking & Pastry Arts
80 Weeks (100 QCH/1560 Clock Hours)
The Associate of Applied Science Degree in Baking and Pastry Arts program prepares students with the fundamental skills attainable from the techniques of classical and modern pastries, bread, cake, ice cream and confections, and initiation of cuisine. This program is also designed to prepare students in leadership, supervision, marketing, service, and management skills within the hospitality industry.
- Includes 10 weeks of Practicum period
- Length of Time Necessary to Complete in Regular Schedule: AAS in Baking & Pastry Arts – 100 weeks
- We offer options to complete the program at your own pace
- Full-time schedule are 4 hours a day, 4 days a week
- Three shifts to choose from to meet your lifestyle: Your Choice of Morning, Afternoon, or Evening shift (while in Kitchen Labs). Two shifts available while in Academic Classes.
Nutrition for Food Service Professionals -3 credit hours
Sanitation and Safety -2 credit hours
Menu Management -2 credit hours
Hospitality Marketing and Sales -2 credit hours
CAPSTONE: Restaurant Operations and Management -3 credit hours
Hospitality Human Resources Management -2 credit hours
Purchasing Food & Beverage Cost Control -3 credit hours
Fundamentals of Baking & Pastry Level 1 -10 credit hours
Fundamentals of Baking & Pastry Level 2 -10 credit hours
Advanced Baking & Pastry Level 3 -10 credit hours
Artistic Skills of Baking & Pastry Level 4-10 credit hours
*Fundamentals of Cuisine Level 1 -10 credit hours
Introduction to Computing -3 credit hours
College Mathematics -5 credit hours
Public Speaking / Professional Communications -4 credit hours
English Composition -5 credit hours
Introductory French or Introductory Spanish -5 credit hours
*Wine Fundamentals -4 credit hours
PRACTICUM—Baking & Pastry Arts / Study Voyage -7 credit hours
In developing this curriculum The Culinary Institute LeNôtre has been guided by the standards articulated by ACCSC 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.
Students can choose between 4 different Elective Options :
Culinary Arts; LeNôtre Sommelier; Hotel or Management
MINORS : 4 ELECTIVES TO CHOOSE FROM (10 weeks each)
Elective 1 : Culinary Arts
The Elective in Culinary Arts gives you 10 weeks of Fundamentals of cooking techniques. You will learn to prepare basic food items that includes but are not limited to: first courses, soups and creams, entrées, salads, pâté, egg courses, quiches, seafood, fish, meats, poultry, pasta, stock, sauces, etc. A great Addition to your Baking & Pastry Arts Program!
Elective 2: LeNôtre Sommelier
If you are 21 years old or older and interested in refining your palate you will be eligible to take the LeNôtre Sommelier Elective. This elective will provide in-depth instruction of the major wine regions of the world and cover the professional duties of the Sommelier, the growing of vines, making of wine, cellar management, proper storage, wine aging, building a professional menu and wine list, tasting, focusing on aromas and bouquet.
Elective 3: Management
If you are interested in the management courses with a focus on the restaurant and hospitality industry, you are able to take management electives courses. The curriculum covers hospitality information technology, loss prevention management, and leadership in the hospitality industry
Elective 4: Hotel
If you are interested in management courses with a focus on the hotel industry, you are able to take the Hotel elective. The curriculum covers front office procedures, guest room management, convention/group management and services, and marketing strategies.
Elective 5: Advanced Artistic Skills of Baking and Pastry
New techniques such as Chocolate French Pieces (casting, modeling, carving, chocolate flowers, spraying), Sugar Show Pieces (casting sugar, blowing sugar, ribbon technique) Specialty Cakes/Elaborate Wedding Cakes (flowers, bouquets, gum paste technique, air brushing, gelatin technique, molding and wafer paper technique for flowers, ribbons, ruffles, skirts, piping lacework, fondant creations)
Please complete the contact form, or better yet, call us at 1-(888)LENOTRE (536-6873) to find out how you can get more educational value for your dollar.
Manager of Admissions
Graduates may also take positions as pastry cooks and bakers, leading to positions as pastry sous chef, executive pastry sous chefs and pastry chefs. Also, catering assistant managers in hotels, restaurants, bakeries, country clubs and positions in institutional food services such as schools, hospitals, and commercial businesses are also available.
CIL offers lifetime job assistance to its Students and Alumni.
CIL has one of the highest Job Placement rate among Culinary Schools in Texas according to the Texas Workshop Commission.*