Course Listing

Baking & Pastry
Published January 1, 0001

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

Program Courses

CUL101 Fundamentals of Classical Techniques
CUL104 Concepts and Theories of Culinary Techniques
CUL121 American Regional Cuisine
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
CUL264 Advanced Patisseries and Display Cakes
GE101 Nutrition Science

Total Credits Required for Graduation 55

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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.