Program Requirements
Baking and Pastry Specialist
Associate Degree | 30-314-4
www.cvtc.edu
1-800-547-2882
Start Dates: August
First Semester
Course #Course TitleCreditsPrerequisites/Comments
314-100Intro to Baking & Pastry5Fall onlyThis introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.
316-101Food Theory3Program student; Corequisite: 316-102Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.
316-102Intro to Culinary Arts5Corequisite: 316-101Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.
316-105Food Safety & Sanitation2316-101 and 316-102 or concurrentApplies sanitary, safety, and legal principles to practices in the foodservice industry. Successful completion of the course enables students to take a national sanitation certification examination.
TOTAL CREDITS:15
Second Semester
Course #Course TitleCreditsPrerequisites/Comments
314-103Advanced Baking and Pastry5Spring only | 314-100 and 316-105This advanced-level course is designed for students seeking to refine and expand their skills in the art and science of baking and pastry. Building on foundational knowledge, students will explore complex techniques in artisan bread-making, pastry design, and advanced dessert creation. The course emphasizes precision, creativity, and innovation, with a focus on producing high-quality, visually stunning baked goods for professional culinary settings. Students will work with a variety of ingredients, tools, and methods, from advanced dough laminations and delicate plated desserts to modern techniques such as molecular gastronomy and sugar artistry. The course includes both hands-on production and theoretical components, covering topics such as ingredient functionality, recipe development, and troubleshooting. Through comprehensive projects, students will be challenged to create sophisticated, multi-component pastries, cakes, and confections while mastering the art of presentation and garnishing. Graduates will be prepared for leadership roles in high-end bakeries, patisseries, and fine dining restaurants, equipped with the expertise to innovate and elevate the culinary experience.
316-108Service Management2Spring onlyThis course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel.
316-143Purchasing & Cost Control1Spring onlyThis course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
316-145Menu Design & Development1Spring onlyThis course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes. Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
TOTAL CREDITS:9
Minimum Program Credits Required: 1
2.0 Minimum Program Cumulative GPA Required for Graduation
If a student does not enroll in any courses at CVTC for two or more consecutive semesters, the student will be required to reapply with Admissions. Students must abide by any changes in admission requirements and degree requirements.
Updated: 1/7/2025 8:23 a.m. | Printed: 2/5/2025 2:44 a.m.
Print PageProgram Requirements
Baking & Pastry Specialist
Technical Diploma | 30-314-4
www.cvtc.edu
1-800-547-2882
Start Dates: August
Effective: August 2025
First Semester
Course #Course TitleCreditsPrerequisites/Comments
314-100Intro to Baking & Pastry5Fall onlyThis introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.
316-101Food Theory3Program student; Corequisite: 316-102Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.
316-102Intro to Culinary Arts5Corequisite: 316-101Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.
316-105Food Safety & Sanitation2316-101 and 316-102 or concurrentApplies sanitary, safety, and legal principles to practices in the foodservice industry. Successful completion of the course enables students to take a national sanitation certification examination.
TOTAL CREDITS:15
Second Semester
Course #Course TitleCreditsPrerequisites/Comments
314-103Advanced Baking and Pastry5Spring only | 314-100 and 316-105This advanced-level course is designed for students seeking to refine and expand their skills in the art and science of baking and pastry. Building on foundational knowledge, students will explore complex techniques in artisan bread-making, pastry design, and advanced dessert creation. The course emphasizes precision, creativity, and innovation, with a focus on producing high-quality, visually stunning baked goods for professional culinary settings. Students will work with a variety of ingredients, tools, and methods, from advanced dough laminations and delicate plated desserts to modern techniques such as molecular gastronomy and sugar artistry. The course includes both hands-on production and theoretical components, covering topics such as ingredient functionality, recipe development, and troubleshooting. Through comprehensive projects, students will be challenged to create sophisticated, multi-component pastries, cakes, and confections while mastering the art of presentation and garnishing. Graduates will be prepared for leadership roles in high-end bakeries, patisseries, and fine dining restaurants, equipped with the expertise to innovate and elevate the culinary experience.
316-108Service Management2Spring onlyThis course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel.
316-143Purchasing & Cost Control1Spring onlyThis course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
316-145Menu Design & Development1Spring onlyThis course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes. Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
TOTAL CREDITS:9
Minimum Program Credits Required: 24
2.0 Minimum Program Cumulative GPA Required for Graduation
If a student does not enroll in any courses at CVTC for two or more consecutive semesters, the student will be required to reapply with Admissions. Students must abide by any changes in admission requirements and degree requirements.
Updated: 1/7/2025 8:23 a.m. | Printed: 2/5/2025 2:44 a.m.
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