Baking & Pastry Arts, A.A.S.

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Associate in Applied Science
Business Division

Program Code: BAKE2

Office: Curtice-Mott Complex CM2133

Phone: (810) 762-0429

The Baking & Pastry Art curriculum offers an introductory hands-on instruction in the basics of baking and pastry arts. The student will have the opportunity to learn and apply concepts and techniques of baking, weights and measures, equipment use, baking terminology and ingredient function; create a range of breads, pastries and desserts; produce standardized dessert recipes; and develop skills in discipline and professionalism necessary for working successfully in foodservice and hospitality industry.

Occupational Specialty Courses

Group Total: Credits 60 / 60 Contact Hours

Related Requirement Courses

Group Total: Credits 6 / 6 Contact Hours

Recommended Elective Courses

Plus 5 additional general education credits Credits 5 / 5 Contact Hours

Group Total: Credits 5 / 5 Contact Hours

General Education Requirements (minimum of 18 credits required)

Mathematics (3-4 credits)

Test out by placing into MATH 120 or higher on the MCC Placement test OR Complete any 100 level or higher Mathematics course Credits 3-4 / 3-4 Contact Hours

Additional General Education Credits to Fulfill General Education Requirements

Credits should be selected according to your degree program from Humanities, Social Science, Mathematics, and Natural Science

Group Total: Credits 18 / 18 Contact Hours

Program Total Credits: 84 / 84 Contact Hours

Notes:

All course and degree requirements must be met
15 credits minimum must be earned at MCC
Minimum cumulative GPA of 2.0