Baking and Pastry Arts

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The Baking and Pastry Arts curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.

Culinary Lunch Reservations

Learning Outcomes

  • Apply fundamental concepts of pastry and baking tools, knife skills, and baking equipment knowledge.
  • Access, compile, and evaluate food cost, labor cost, beverage cost, and operation cost from the point of making profit.
  • Recognize and demonstrate work habits that model the professional chef and ethical behavior in the food service industry.

Contact Information

Image of Chuck Wallace
Chuck Wallace, BS
Lead Instructor - Baking and Pastry Arts
Phone: 336-838-6574
cdwallace743@wilkescc.edu

Pathways

Course Requirements

    First Year - Fall Semester
    • ACA 115 Success & Study Skills

      This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals.

    • CUL 110 Sanitation & Safety

      This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

    • CUL 140 Culinary Skills I

      This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

    • CUL 160 Baking I

      This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

    • CIS 110 or CIS 111

      Artisan & Specialty Bread or Artisan & Specialty Bread

    • ENG 110 or ENG 111

      Artisan & Specialty Bread or Artisan & Specialty Bread

    First Year - Spring Semester
    • BPA 150 Artisan & Specialty Bread

      This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

    • CUL 170 Garde Manger I

      This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

    • CUL 260 Baking II

      This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

    • ENG 112 or COM 231

      Work-Based Learning I or Work-Based Learning I

    • MAT 110 or MAT 143

      Work-Based Learning I or Work-Based Learning I

    First Year - Summer Term
    • WBL 111 Work-Based Learning I

      This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

    Second Year - Fall Semester
    • BPA 130 European Cakes and Tortes

      This course introduces the production of a wide variety of classical and modern cakes suitable for restaurants, retail shops and large-scale production. Emphasis is placed on classic cakes using the methods of mixing, filling, glazing and icing. Upon completion, students should be able to prepare, assemble, and decorate gelatin-based and layered tortes and cakes such as Bavarian, Dobos, and Sacher.

    • BPA 210 Cake Design & Decorating

      This course covers advanced concepts in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling, and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.

    • BPA 230 Chocolate Artistry

      This course provides a study in the art and craft of chocolate. Topics include chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to properly evaluate tempered chocolate and produce a variety of chocolate candies and decorative elements for garnishing desserts.

    • HRM 220 Cost Control-Food & Bev

      This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

    • Humanities and Fine Arts Elective

      Following are humanities and fine arts elective courses that are recommended for fulfilling humanities and fine arts elective requirements. All of the courses listed earn a minimum of three semester hours of credit. Other courses with humanities and fine arts elective prefixes may be suitable for these requirements as well. Students should discuss all course selections with their advisor before registration. If a student plans to participate in an international trip, they are advised to complete HUM 120.ART 111, ART 114, ART 115, ART 121, ART 131, ART 132, ART 240, ART 241, ART 283, ART 284, DRA 111, ENG 125, ENG 126, ENG 231, ENG 232, ENG 241, ENG 242, ENG 261, ENG 262, HUM 110, HUM 115, HUM 120, HUM 121, HUM 122, HUM 123, HUM 130, HUM 150, HUM 160, HUM 161, HUM 170, HUM 180, HUM 220, MUS 110, MUS 112, MUS 114, MUS 210, PHI 240, REL 110, REL 211, REL 212

    • Social/Behavioral Science Elective

      Following are social/behavioral science elective courses that are recommended for fulfilling social/behavioral science elective requirements. All of the courses listed earn a minimum of three semester hours of credit. Other courses with social/behavioral science elective prefixes may be suitable for these requirements as well. Students should discuss all course selections with their advisor before registration. ANT 220, ECO 151, ECO 251, ECO 252, GEO 111, GEO 130, HIS 111, HIS 112, HIS 116, HIS 121, HIS 122, HIS 131, HIS 132, HIS 145, HIS 163, HIS 211, POL 120, POL 130, POL 220, PSY 118, PSY 150, PSY 241, PSY 281, SOC 210, SOC 213, SOC 220

    Second Year - Spring Semester
    • BPA 220 Confection Artistry

      This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage and cocoa painting, confection candy and a variety of sugar techniques including blown, spun, poured and pulled. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.

    • BPA 250 Dessert/Bread Production

      This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.

    • BPA 260 Pastry & Baking Marketing

      This course is designed to cover the marketing concepts and merchandising trends utilized in bakery and pastry operations. Emphasis is placed on menu planning, pricing products/strategies, resale and wholesale distribution methods, legal implications, and advertising techniques. Upon completion, students should be able to create a marketing plan that will serve as a basis for a capstone experience.

    • HRM 245 Human Resource Mgmt-Hosp

      This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

    Course Requirements

      First Year - Fall Semester
      • ACA 115 Success & Study Skills

        This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals.

      • CUL 110 Sanitation & Safety

        This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

      • CUL 140 Culinary Skills I

        This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

      • CUL 160 Baking I

        This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

      • ENG 110 or ENG 111

        Artisan & Specialty Bread or Artisan & Specialty Bread

      First Year - Spring Semester
      • BPA 150 Artisan & Specialty Bread

        This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

      • CUL 260 Baking II

        This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

      • CIS 110 or CIS 111

        Cake Design & Decorating or Cake Design & Decorating

      • ENG 112 or COM 231

        Cake Design & Decorating or Cake Design & Decorating

      Second Year - Fall Semester
      • BPA 210 Cake Design & Decorating

        This course covers advanced concepts in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling, and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.

      • HRM 220 Cost Control-Food & Bev

        This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

      Second Year - Spring Semester
      • BPA 250 Dessert/Bread Production

        This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.

      Course Requirements

      • ACA 115 Success & Study Skills

        This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals.

      • BPA 150 Artisan & Specialty Bread

        This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

      • BPA 210 Cake Design & Decorating

        This course covers advanced concepts in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling, and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.

      • BPA 250 Dessert/Bread Production

        This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.

      • CIS 110 Introduction to Computers

        This course introduces computer concepts, including fundamental functions and operations of the computer. Topics include identification of hardware components, basic computer operations, security issues, and use of software applications. Upon completion, students should be able to demonstrate an understanding of the role and function of computers and use the computer to solve problems.

      • COM 231 Public Speaking

        This course provides instruction and experience in preparation and delivery of speeches within a public setting and group discussion. Emphasis is placed on research, preparation, delivery, and evaluation of informative, persuasive, and special occasion public speaking. Upon completion, students should be able to prepare and deliver well-organized speeches and participate in group discussion with appropriate audiovisual support.

      • CUL 110 Sanitation & Safety

        This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

      • CUL 140 Culinary Skills I

        This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

      • CUL 160 Baking I

        This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

      • CUL 260 Baking II

        This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

      • ENG 111 Writing and Inquiry

        This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English.

      • HRM 220 Cost Control-Food & Bev

        This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

      Course Requirements

      • BPA 150 Artisan & Specialty Bread

        This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

      • BPA 210 Cake Design & Decorating

        This course covers advanced concepts in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling, and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.

      • CUL 110 Sanitation & Safety

        This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

      • CUL 160 Baking I

        This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

      Technical Standards

      The Baking and Pastry Arts program technical standards have been developed to inform students of the nonacademic essential functions of the program and profession. Examples are not all inclusive.

      Standard Essential Function Examples
      Communication
      Oral / Written
      • Skills sufficient to communicate information and ideas so others will understand
      • Communicate with coworkers and customers
      • Explain procedures
      • Give and take directions
      Mobility / Motor Skills
      • Motor skills sufficient to move the hands and use hands to grasp or manipulate objects
      • Mobility sufficient to perform physical activities that require considerable use of arms and legs and moving the whole body
      • Ability to safely operate in and around kitchen equipment
      • Use mixing, whisking, dicing, and piping skills
      • Move freely, quickly, and safely in a close environment
      • Move supplies between floor and standard height above head
      • Move from workstation to workstation
      • Lift supplies from floor or remove supplies from overhead storage racks
      • Lift and transport trays with plated foods, china, and small wares
      • Complete cleaning responsibilities that require stooping, bending, and climbing
      • Safely manipulate small wares, equipment and equipment controls
      • Safely use knives and other commercial cooking equipment
      • Safely pour liquids including hot liquids
      Physical Strength and Stamina
      • Ability sufficient to lift food and equipment
      • Ability to stand for extended periods of time
      • Lift and safely move heavy pots, pans, stock pots, and small equipment
      • Stand and move about kitchen and dining areas
      Sensory

      • Sight
      • Sound
      • Taste
      • Touch
      • Smell
      • Visual skills sufficient to see details at close range
      • Listening skills sufficient to communicate with others
      • Identify various sounds in the kitchen
      • Ability to analyze flavors, textures, and scents for all products produced
      • Ability to tolerate various odors and textures
      • View food for presentation
      • Read meters and gauges
      • Read printed and written instructions and labels
      • Hear voice instructions in a noisy environment
      • Detect equipment alarms
      • Taste and feel all products produced and be able to determine quality and doneness
      • Adjust flavor appropriately
      • Touch various foods including raw dough, etc.
      • Smell various foods
      Environmental / Occupational Exposure
      • Possible exposure to foods that cause life-threatening food allergies
      • Possible exposure to chemicals
      • Wheat or nut allergies
      • Cleaning chemicals
      Field or Industry Professional Standards
      • Operate machinery and equipment safely and efficiently
      • Read MSDS documents
      • Use a hand-held fire extinguisher

      Disability Services Statement

      Wilkes Community College is an ADA compliant institution. WCC does not discriminate based on a disability in the admissions process or in access to its programs, services, and/or activities for qualified individuals who meet eligibility requirements. WCC will provide reasonable accommodations for individuals with documented disabilities who are eligible to receive or participate in college programs, services, and/or activities. If a student believes that he/she cannot meet one or more of a program’s essential functions without accommodations, the student is encouraged to disclose this to Disability Services as soon as possible.

      2+2 Information

      A 2+2* agreement is an opportunity for students to complete their Associate's degree at Wilkes Community College and then transfer into a specified program at a partnering four-year institution for their Bachelor's degree. Wilkes Community College has the following 2+2 agreements for our Baking and Pastry Arts graduates:

      * The 2+2 model is the proposed timeframe, but may be subject to change.

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