Academics - School of Culinary Arts - A.A.S. Baking & Pastry
Kendall’s two-year Associate degree in Baking and Pastry Arts offers a comprehensive study of baking and pastry at Kendall’s state-of-the-art bakeshop facilities in Chicago. This degree will prepare you for a career in a professional pastry kitchen or bakeshop, or in a business with baking and pastry product lines. You will learn baking and pastry fundamentals in both theory and practical application.
You will learn the science behind baking and apply this knowledge in hands-on production. Different mixing, shaping, and baking techniques will be explored, as well as methods and creative design concepts for preparing classic and contemporary breads and pastries. In addition, you will learn how meticulously prepared, memorable breads and pastries can create a proprietary point of difference, or “signature,” that everyone will recognize.
Upon graduation, you can seek job opportunities in your field or continue on to earn your Bachelor degree in Hospitality Management, a highly recommended next step for students who want to achieve their full potential in the foodservice industry.
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Program Description
The program is organized by blocks, each one designed to add or strengthen the tools in your professional toolbox. You will develop and demonstrate the essential principles of teamwork, professionalism, timing, organization, and safety and sanitation skills while working in a state-of the-art professional environment. When you graduate, it will be with pride, knowing that you have built a solid foundation of professional baking and pastry skills in as little as a year and a half.
Quarter I (16 credits)
You will focus on the fundamentals of baking, learning various methods and when each is appropriate to use. You will learn how to scale properly in order to produce the correct quantity with consistency. You will also learn the mindset needed for professional baking, both on a physical and mental level. You will learn how to organize your work area, including safety, maintenance, and knowledge of baking equipment.
- BPA100 Intro to Bread Baking
- BPA101 Baker’s Math Skills
- BPA104 Product ID
- BPA106 Safety Equipment Knowledge
- CUL114 Sanitation
- CIS190 Principles of Computer Apps
- ENG111 Composition I
Quarter II (18 credits) BPA123 Food Costs/Computer Applications
Introduction to pastry is a survey course touching on a wide variety of pastries, including creams, ice creams, cakes, mousses, custards, and chocolates. You will learn about three-dimensional desserts with sponge cakes. You also learn how to use computer applications to assist with daily tasks and how to create operations-oriented templates to support your work.
- BPA130 Art for Baking & Pastry Apps
- BPA144 Introduction to Pastry
- CUL126 Professional Development
- ENG112 Composition II
- MTH116 Intermediate Algebra
Quarter III (16 credits)
You will gain practical experience working the “front of the house” in a retail environment. In class, you will learn the secrets of catering and breakfast pastry.
- BPA111 Culinary Basics
- BPA150 Retail, Merchandising, Catering
- BPA170 Advanced Baking & Pastry
- BPA180 Breakfast Pastry
- SPN111 Spanish I
Quarter IV (12 credits)
As a baking and pastry student in good standing, you are required to complete an internship during Block 4. The internship experience gives you practical training and work experience in your chosen area of the industry. During the internship, you will put learned fundamentals into practice and strengthen your skills in a realistic setting. Internship placements vary according to your background and preferences.
- BPA200 Culinary Externship
Quarter V (17 credits)
You will learn theory and receive practical experience in the art of sugar blowing and pulling, chocolate, confectionery, wedding cakes, and gum paste.
- BPA203 Sugars
- BPA204 Chocolate & Confectionary
- BPA208 Wedding Cakes & Gum Paste
- CUL233 Foodservice Management
- SCI123 Human Nutrition
Quarter VI (17 credits)
You will build on previous coursework to focus on advanced ice cream and frozen desserts. You will study hotel restaurant dessert production, which includes plated desserts.
- BPA202 Hotel/Restaurant Dessert Produc.
- BPA236 Facility & Business Planning
- BPA260 Ice Cream & Frozen Desserts
- BPA266 Healthful & Special Needs Baking
- SOC Social Science Elective
Total Needed for A.A.S. Degree in Baking and Pastry: 96 Credit Hours
Notes:
- This program represents a minimum of 96 credit hours required for graduation.
- Kendall College is proud of its selection of specialized culinary electives offered each quarter.We emphasize that you should take as many of these elective classes as possible.
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