Baking & Pastry

Course Listing

Baking & Pastry
Associate of Science
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

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  • Apply the techniques and skills needed to produce quality baked goods in the modern pastry and bake shops and analyze the functions of all ingredients used in producing baked goods and pastries
  • Produce various baked goods to include cakes, pies, tortes, and ice-cream along with a variety of international and classical desserts
  • Demonstrate the total product utilization concept
  • Describe and explain the proper handling and storage of food and sundry products along with proper sanitation and safety procedures and principles
  • Accurately follow any given recipe and achieve the specified desired outcome
  • Prepare a variety of baked goods, desserts and confectionaries and demonstrate decorating, plating and display techniques
  • Identify the concepts of purchasing, receiving, and issuing practices in foodservice operations
  • Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention in baked goods and pastries
  • Understand the concept, importance, and practice of calculating recipe costs, food cost percentages, proper menu costs while applying various cost control functions as they relate to foodservice operations
  • Discuss current developments and trends in the baking and pastry industry and the foodservice industry in general
  • Understand and apply safe and proper usage of commonly used equipment, appliances, and hand tools used in the modern kitchen and bake shop
  • Produce modern and classical wedding and all occasion cakes that are relevant to the modern pastry industry
  • List, describe and demonstrate employability skills in the following: leadership, teamwork, integrity, service, and time management
  • Identify and apply effective communication and motivational techniques to create a positive work climate
  • List and describe the basic steps of budget development
  • List, describe and discuss the relationship between cost, price, revenue and profit
  • Demonstrate writing and costing standardized recipes
  • List and discuss how the menu functions as a planning tool, control tool and a marketing tool
  • List and summarize factors affecting facility design, space allocation, equipment selection with relationship to the menu
  • Demonstrate the process to determine standard food and beverage cost
  • Identify and demonstrate menu planning principles, pricing styles, and design considerations
  • Describe and discuss managing service in food and beverage operations
  • Identify and apply culinary specific techniques, ingredients and spices unique to a variety of International and World Cuisines
  • Demonstrate planning, timing and preparation of meal components while emphasizing a commitment to quality and excellence
  • Create and present a detailed business plan for a minimum of one hundred seat restaurant

Program Courses

Core Curriculum Requirements
CUL101 Fundamentals of Classical Techniques
CUL104 Concepts and Theories of Culinary Techniques
CUL121 American Regional Cuisine
CUL132 Management by Menu
CUL139 Latin Cuisine
CUL200 European Cakes and Tortes
CUL207 Artisan Breads and Baking Production
CUL210 Chocolate, Confections & Centerpieces
CUL213 Management, Supervision, and Career Development
CUL240 Sustainable Purchasing and Controlling Costs
CUL251 Introduction to Baking Science and Theory
CUL252 Food and Beverage Operations Management
CUL262 A La Carte
CUL264 Advanced Patisserie and Display Cakes
CUL273 Culinary Capstone
CUL299 Externship

Total Required Core Curriculum Credits 72

General Education Requirements
GE101 Nutrition Science
GE110 English Composition
GE120 College Mathematics
GE140 Speech and Communication
GE150 Natural Science
GE280 Conversational Spanish I

Total Required General Education Credits 24

Total Credits Required for Graduation 96

Program Electives

CUL241 Classical European Cuisine
CUL244 Asian Cuisine
CUL246 World Cuisine
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Note: The Art Institute of Indianapolis reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.