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 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

Program Code

PAS.AAB

Accreditation

The Pastry Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Website: http://www.acfchefs.org

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
  • Pastry Chef

Graduate Starting Salary Projections

$27,000 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
  • Gigi's Cupcakes
  • Hilton Netherland Plaza
  • The Kroger Company
  • Servatii Pastry Shops

Co-op Salary Projections

$7.50/hr - $11.50/hr

Curriculum

Effective 2018-2019 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
HRM 105 Food Service Sanitation ( 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 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
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
Semester 6      
PAS X9X Cooperative Education Elective 2: Pastry Arts (T)   0 2 2
Total Credits:   40 88 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 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
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

Contacts

Program Chair
Chef Mary (Betsy) Lasorella, CEPC, Program Chair/Advisor
(513) 569-1568
Co-op Coordinator
Scott Holubetz, AAB, AOS, BA
(513) 569-5814
Brochure: 
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