In Montco’s Baking & Pastry Arts associate's degree program, learn the fundamental knowledge and advanced skills necessary for success in the baking and pastry industry. Through hands-on instruction, we will prepare you for an entry- to mid-level position in bakeries, country clubs, hotels and resorts.
Through our immersion-style format, you will focus on one topic at a time and master the techniques of the industry. Our flexible program offers both part-time evening and full-time day tracks.
Program outcomes
- Distinguish between, and successfully utilize a wide array of ingredients and baking methods to produce and/or plate, and critically analyze a variety of fundamental and contemporary baked goods, products and desserts;
- Demonstrate all costing techniques related to profitable menu design and profitable food service business operations;
- Demonstrate computer business applications and point of sale system operations as it relates to the foodservice industry;
- Demonstrate the proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation;
- Demonstrate appropriate safety and sanitation practices and safe food service equipment operation as it relates to the hospitality industry;
- Develop a business plan appropriate to their skills.
Students Occupationally and Academically Ready (SOAR)
If you have attended a career or technical program during high school, you may be eligible to earn college credits towards the baking & pastry degree. Find out how through the Students Occupationally and Academically Ready (SOAR) program.
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Program Curriculum
General Education Requirements
COURSE ID | TITLE | CREDITS |
---|---|---|
ACC 110 | Business Mathematics | 3 |
CMS 110 or CMS 120 | Speech Communication or Public Speaking | 3 |
ENG 101 | English Composition I | 3 |
ESW 207/GEO-207 | Food and Culture | 3 |
OFM 101 | Business Software Essentials | 3 |
Elective | Aesthetic Sensibility | 3 |
Elective | Scientific Reasoning | 3-4 |
Major Requirements
COURSE ID | TITLE | CREDITS |
---|---|---|
BPA 120 | Introduction to Baking andPastry | 3 |
BPA 124 | Introduction to Cakes | 3 |
BPA 131 | Bread & Rolls | 3 |
BPA 198 | Baking & Pastry Arts Practicum I | 1 |
BPA 220 | Advanced Baking & Pastry | 3 |
BPA 233 | Chocolates and Confections | 3 |
BPA 254 | Tiered Cakes & Sugar Artistry | 3 |
BPA 263 | Bakery Production | 3 |
BPA 298A | Baking & Pastry Arts Practicum II | 3 |
BPA 298B | Baking & Pastry Arts Practicum III | 3 |
CUL 101 | Culinary Foundations | 3 |
CUL 105 | Safety and Sanitation | 2 |
CUL 120 | Culinary Techniques | 3 |
CUL 151 | Purchasing and Cost Control | 3 |
CUL 170 | Management and Supervision | 3 |
CUL 220 | Menu Planning | 3 |
CUL 270 | Culinary Entrepreneurship | 3 |
Full-time sample course schedule
Semester 1
Course ID | Title | Credits |
---|---|---|
CUL 101 | Culinary Foundations | 3 |
CUL 105 | Safety and Sanitation | 2 |
CUL 120 | Introduction to Culinary Techniques | 3 |
BPA 120 | Introduction to Baking and Pastry | 3 |
BPA 198 | Baking & Pastry Arts Practicum I | 1 |
ENG 101 | English Composition I | 3 |
Semester 2
Course ID | Title | Credits |
---|---|---|
BPA 220 | Advanced Baking & Pastry | 3 |
BPA 124 | Introduction to Cakes | 3 |
BPA 131 | Bread and Rolls | 3 |
BPA 298A | Baking & Pastry Arts Practicum II | 3 |
CUL 151 | Purchasing and Cost Control | 3 |
Semester 3
Course ID | Title | Credits |
---|---|---|
BPA 233 | Chocolates and Confections | 3 |
BPA 254 | Tiered Cakes & Sugar Artistry | 3 |
BPA 263 | Bakery Production | 3 |
BPA 298B | Baking & Pastry Arts Practicum III | 3 |
CUL 220 | Menu Planning | 3 |
Semester 4
COURSE ID | TITLE | CREDITS |
---|---|---|
ACC 110 | Business Mathematics | 3 |
CMS 110 or CMS 120 | Speech Communication or Public Speaking | 3 |
OFM 101 | Business Software Essentials | 3 |
CUL 170 | Management and Supervision | 3 |
Semester 5
COURSE ID | TITLE | CREDITS |
---|---|---|
Elective | Aesthetic Sensibility | 3 |
CUL 270 | Culinary Entrepreneurship | 3 |
Elective | Scientific Reasoning | 3-4 |
ESW 207/GEO-207 | Food and Culture | 3 |
Part-time sample course schedule
Semester 1
Course ID | Title | Credits |
---|---|---|
CUL 101 | Culinary Foundations | 3 |
CUL 105 | Safety and Sanitation | 2 |
ENG 101 | English Composition I | 3 |
Semester 2
Course ID | Title | Credits |
---|---|---|
BPA 120 | Introduction to Baking and Pastry | 3 |
CUL 120 | Introduction to Culinary Techniques | 3 |
BPA 198 | Baking & Pastry Arts Practicum I | 1 |
Semester 3
Course ID | Title | Credits |
---|---|---|
BPA 124 | Introduction to Cakes | 3 |
BPA 220 | Advanced Baking and Pastry | 3 |
Semester 4
Course ID | Title | Credits |
---|---|---|
BPA 131 | Breads and Rolls | 3 |
BPA 233 | Chocolates and Confections | 3 |
BPA 298A | Baking & Pastry Arts Practicum II | 3 |
Semester 5
Course ID | Title | Credits |
---|---|---|
BPA 254 | Tiered Cakes and Sugar Artistry | 3 |
BPA 263 | Bakery Production | 3 |
BPA 298B | Baking & Pastry Arts Practicum III | 3 |
Semester 6
Course ID | Title | Credits |
---|---|---|
ACC 110 | Business Mathematics | 3 |
CMS 110 or CMS 120 | Speech Communication or Public Speaking | 3 |
OFM 101 | Business Software Essentials | 3 |
Semester 7
Course ID | Title | Credits |
---|---|---|
Aesthetic Sensibility | Aesthetic Sensibility Elective | 3 |
CUL 151 | Purchasing and Cost Control | 3 |
CUL 170 | Management and Supervision | 3 |
Semester 8
Course ID | Title | Credits |
---|---|---|
CUL 220 | Menu Planning | 3 |
CUL 270 | Culinary Entrepreneurship | 3 |
Semester 9
COURSE ID | TITLE | CREDITS |
---|---|---|
Elective | Scientific Reasoning | 3-4 |
ESW 207/GEO-207 | Food and Culture | 3 |