Course Listing

Baking & Pastry
Published January 1, 0001

Student Learning Outcomes

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• Establish and maintain safety and sanitation procedures

• Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools

• Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards

• Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards

• Seek employment in retail, commercial and institutional food service settings in entry-level job positions

Program Courses

Credit Hours: 57
Course Credits: 57

  • CU1003 Concepts and Theories of Culinary Techniques
  • CU1016 American Regional Cuisine
  • CU1036 Fundamentals of Classical Techniques
  • CU1046 Introduction to Baking and Pastry Techniques
  • CU1123 Menu Management
  • CU2026 A La Carte and Service
  • CU2183 Nutritional Cooking
  • CU2313 Supervision and Career Development
  • CU2346 Artisan Breads and Baking Production
  • CU2353 European Cakes and Tortes
  • CU2366 Advanced Patisserie and Display Cakes
  • CU2373 Chocolates, Confections and Centerpieces
  • CU2403 Sustainable Purchasing & Controlling Costs

* Minimum of 90 field experience hours for the quarter.

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Note: The Art Institute of Raleigh-Durham (a campus of South University) 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.