Overview
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 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.
Related Programs
Culinary Arts (CUL)Hospitality Management (HOSP)Dietary Technology (DT)Dietary Management Certificate Pathway I (DMCP1)Dietary Management Certificate Pathway II (DMCP2)Dietary Management Certificate Pathway IIIb (DMCP3)Pre-Nutrition Science (PNS)Culinary and Food Science (CFS)Accreditation
The Pastry Arts program is accredited, with Exemplary Program status, by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Website: http://www.acfchefs.org
PAS-Student-Outcomes-Success-Measures-w-ACF-Certification-2021
PAS Job Placement Rate 2017-2021
PAS Employer Evaluations FA2022-SU2023
PAS Graduating Student Survey 2022-2023
PAS Fees (updated March 2024)
Contacts
Program Chair
Co-op Coordinator
Advisor
Business Division Course Advising
Career Outlook
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
- Pastry Chef
Graduate Employment Outlook
Employment of bakers is projected to grow by about 8 percent through 2031, faster 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.
$29,750 median annual salary ($14.31 per hour)
Graduate Starting Salary Projections
Contacts
Program Chair
Co-op Coordinator
Advisor
Business Division Course Advising
Curriculum
Effective 2023-2024 academic year
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 |
| 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 | |
| CUL 115 | Food Service Sanitation ( G) | 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 ( B) | 2 | 3 | 3 |
| PAS 115 | Pastry Production and Design ( T) | 0 | 6 | 3 |
| PAS 120 | Nutritional Baking and Cuisine ( T) | 1 | 4 | 3 |
| HRM 110 | Food and Beverage Cost Control ( T) | 3 | 0 | 3 |
| Semester 3 | ||||
| PAS X9X Cooperative Education Elective 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) | 0 | 6 | 3 | |
| Semester 5 | ||||
| ACC 101 | Financial Accounting ( B) | 2 | 2 | 3 |
| MGT 101 | Principles of Management ( B) | 3 | 0 | 3 |
| MKT 101 | Principles of Marketing ( B) | 3 | 0 | 3 |
| PAS 290 | Pastry Capstone ( T) | 1 | 5 | 3 |
| XXX XXX Arts/Humanities Elective (G) | 3 | 0 | 3 | |
| Semester 6 | ||||
| PAS X9X Cooperative Education Elective 2: Pastry Arts (T) | 1 | 40 | 2 | |
| Total Credits: | 42 | 124 | 65 | |
Electives
| First Year Experience Elective | ||
| FYE 100 | College Success Strategies: Overview | 1 |
| FYE 105 | College Success Strategies: Overview and Application | 2 |
| FYE 110 | College Success Strategies: Practice and Application | 3 |
| FYE 120 | College Success Strategies: Campus Integration | 4 |
| Arts/Humanities Elective | ||
| ART 110 | Introduction to Art | 3 |
| ART 111 | Art History: Ancient to Medieval Periods | 3 |
| ART 112 | Art History: Renaissance to the Present | 3 |
| ART 120 | Design History | 3 |
| Or Any FRN or SPN | ||
| 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 | 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 Centerpiece Design | 3 |
| Cooperative Education Electives (4 credit hours required) | ||
| PAS 191 | Part-Time Cooperative Education 1: Pastry Arts | 1 |
| PAS 192 | Part-Time Cooperative Education 2: Pastry Arts | 1 |
| PAS 193 | Part-Time Cooperative Education 3: Pastry Arts | 1 |
| PAS 194 | Part-Time Cooperative Education 4: Pastry Arts | 1 |
| PAS 291 | Full-Time Cooperative Education 1: Pastry Arts | 2 |
| PAS 292 | Full-Time Cooperative Education 2: Pastry Arts | 2 |
The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum.
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
Some courses are offered in alternative versions identified with a letter after the course number -- for example, ENG 101 and ENG 101A.
• This curriculum displays only course numbers without the added letter.
• The alternative version, when available, meets the requirements of the course version without the added letter.
• This curriculum displays only course numbers without the added letter.
• The alternative version, when available, meets the requirements of the course version without the added letter.