Pastry Arts (PAS)

Description

The Pastry Arts program at Cincinnati State prepares students for employment in the culinary industry as pastry chefs or as bakers in the field of baking and flour confectionery. The courses include technical aspects of baking and pastry commonly used in the industry, such as preparing yeast dough; producing cakes, cookies, and cold desserts; and constructing pastry centerpieces. Graduates earn an Associate of Applied Business degree.

Program Code

PAS.AAB

Accreditation

Benefits

Employment Options

Graduates Are Prepared To

  • Work in hotels, restaurants, bakeries, pastry shops, and other food service operations that require the services of a baking or pastry professional.

Representative Job Titles For Graduates

  • Baker
  • Pastry Cook

Graduate Starting Salary Projections

$25,000 annually

Employment Outlook

Good. Employment of bakers is projected to grow 6 percent through 2022, slower than the average for all occupations. Highly skilled bakers with experience should have the best job opportunities, driven by the growing demand for specialty baked products.

Education Options

Representative Co-Op/Clinical/Intern Sites

  • Bonbonerie
  • Hilton Netherland Plaza
  • The Kroger Company
  • Servatii Pastry Shops
  • Gigi's Cupcakes

Co-op Salary Projections

$7.50/hr - $11.50/hr

Curriculum

Pastry Arts (PAS)

 
Semester 1 Lec Lab Credits
DT 120 Nutrition for a Healthy Lifestyle ( T) 3 0 3
HRM 100 Hospitality Careers ( B) 1 0 1
HRM 105 Food Service Sanitation ( T) 1 0 1
PAS 100 Theory of Baking ( T) 3 0 3
PAS 110 Celebration Cakes ( T) 0 6 3
PAS 105 Fundamentals of Baking ( T) 0 6 3
FYE 1XX First Year Experience Elective (B)   1 0 1
Semester 2      
BUS 190 Professional Practices ( B) 1 0 1
ENG 101 English Composition 1 ( G) 3 0 3
IM 111 Computer Applications 1 ( B) 2 3 3
PAS 115 Pastry Production and Design ( T) 0 6 3
PAS 120 Nutritional Baking and Cuisine ( T) 1 4 3
ART 1XX Art Elective (G)   2 2 3
Semester 3      
PAS 291 Full-Time Cooperative Education 1: Pastry Arts ( T) 1 40 2
Semester 4      
ECO 105 Principles of Microeconomics ( G) 3 0 3
PAS 210 Advanced Pastry and Buffet Design ( T) 0 6 3
ENG 10X English Composition Elective (G)   3 0 3
MAT 1XX Mathematics Elective (G)   3 0 3
PAS 2XX Pastry Elective (T)       3
Semester 5      
PAS 292 Full-Time Cooperative Education 2: Pastry Arts ( T) 1 40 2
Semester 6      
ACC 101 Financial Accounting ( B) 2 2 3
HRM 110 Food and Beverage Cost Control ( T) 3 0 3
MGT 105 Human Resource Management ( B) 3 0 3
MKT 101 Principles of Marketing ( B) 3 0 3
PAS 290 Pastry Capstone ( T) 1 5 3
Total Credits:   41 120 65

 Electives

First Year Experience Elective  
FYE 100 College Survival Skills 1
FYE 105 College Success Strategies 2
FYE 110 Community College Experience 3
Art Elective  
ART 141 Drawing 1 3
ART 161 Sculpture 1 3
English Composition Elective  
ENG 102 English Composition 2: Contemporary Issues 3
ENG 103 English Composition 2: Writing about Literature 3
ENG 104 English Composition 2: Technical Communication 3
ENG 105 English Composition 2: Business Communication 3
Mathematics Elective  
MAT 105 Quantitative Reasoning for the Sciences 3
MAT 111 Business Mathematics 3
Pastry Elective  
PAS 215 Novelty and Theme Cake Production 3
PAS 220 Advanced Wedding Cake Production 3
PAS 225 Artisan Bread Baking 3
PAS 230 Chocolate and Confectionery Production 3