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  1. Programs
  3. Pastry Baking (AAS-PAS)

Pastry Baking (AAS-PAS)

Coastal Alabama Community College

Associate's DegreeAcademic

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

This program is designed to produce management personnel for the Pastry Baking industry.

Credits

64 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

Record QualityEligibility Calculators
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Program Pathways

Credentials this program stacks toward

No program pathways.

Loading What You'll Learn
Course Pathway

33 courses in this program

Note: Some courses have circular prerequisites

127 courses
PAS 208
3 credits
PAS 204
3 credits
PAS 173
3 credits
PAS 171
3 credits
PAS 170
3 credits
MTH 116
3 credits
MTH 110
3 credits
MTH 100
3 credits
HMM 260
3 credits
HMM 241
3 credits
CUA 213
3 credits
CUA 205
3 credits
CUA 183
3 credits
CUA 125
5 credits
CUA 116
3 credits
CUA 111
3 credits
CUA 101
3 credits
AMT 105
5 credits
AMT 104
5 credits
AMT 103
5 credits
AMT 101
5 credits
AMP 223
5 credits
AMP 222
5 credits
AMP 221
5 credits
AMP 220
5 credits
MTH 100C
3 credits
ENR 098
4 credits
23 courses
PAS 175
3 credits
MTH 112
3 credits
ENG 101
3 credits
32 courses
PAS 177
1 credits
MTH 113
3 credits
41 course
MTH 115
4 credits
Core course
External prerequisite
Hover to see relationships
Program Requirements

Courses required to complete this program

MTH 116Mathematical Applications
3 cr
MTH 110Finite Mathematics
3 cr
MTH 112Precalculus Algebra
3 cr
MTH 115Precalculus Algebra and Trigonometry
4 cr
CUA 101Orientation to the Hospitality Profession
3 cr
CUA 116Sanitation and Safety
3 cr
ENG 101English Composition I
3 cr
PAS 204Foundations of Baking
3 cr
CUA 125Food Preparation
5 cr
HMM 241Restaurant Service Management I
3 cr
HMM 260Human Resource Management
3 cr
PAS 173Pastries I
3 cr
CUA 111Foundations in Nutrition
3 cr
CUA 183Culinary Art Sculpture
3 cr
CUA 213Food Purchasing and Cost Control
3 cr
PAS 175Pastries II
3 cr
CUA 205Intro to Garde Manger
3 cr
PAS 208Advanced Baking
3 cr
PAS 177Baking and Pastry Capstone Class
1 cr
PAS 170Essentials of Bread Baking
3 cr
PAS 171World Class Breads
3 cr
AMT 101Basic Electricity
5 cr
AMT 104Technical Preparation
5 cr
AMT 105Materials and Processes
5 cr
AMT 103Weight and Balance, Ground Handling and Servicing, Cleaning and Corrosion Control
5 cr
AMP 220Reciprocating Engines and Theory
5 cr
AMP 222Reciprocating Engine Inspections and Propellers
5 cr
MTH 100Intermediate College Algebra
3 cr
AMP 221Turbine Engine Theory and Systems
5 cr
AMP 223Reciprocating Engine Overhaul
5 cr
Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2014.00

Skills

SpeakingCritical ThinkingMonitoringTime ManagementJudgment and Decision MakingActive ListeningActive LearningCoordination

Knowledge

Food ProductionEnglish LanguageProduction and ProcessingCustomer and Personal ServiceMathematics

Abilities

Near VisionProblem SensitivityOral ComprehensionOral ExpressionInformation OrderingManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand SteadinessVisual Color DiscriminationSpeech RecognitionWritten ComprehensionDeductive ReasoningCategory Flexibility

Tasks

  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Check products for quality, and identify damaged or expired goods.
  • Set oven temperatures, and place items into hot ovens for baking.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.

Technology

Data base user interface and query softwareWeb page creation and editing softwareCompliance softwareInventory management softwareSpreadsheet softwareTime accounting softwareEnterprise resource planning ERP softwareAnalytical or scientific softwareElectronic mail software

Tools

BlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersAutomatic dough pressesBagel dividersBagel kettlesBaguette moldersBain mariesBakers' couchesBakery cookie cuttersBakery muffin pansBaking framesBaking sheetsBalance scalesBarcode scannersBarquette moldsBench brushesBench knives

Work Values

SupportRelationshipsIndependenceAchievementWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

  • Cooks, Restaurant35-2014.00
  • Bakers51-3011.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

  • A single station (grill, sauté, fry) — run independently through a typical service.
  • Pacing and timing on tickets — coordinate within a station during moderate-volume service.
  • Common menu items — execute consistently to plate spec across a busy shift.
  • Mid-shift restocks and prep calls — anticipate and act on without prompting from the chef.
  • Cooking faults (over/undercook, broken sauce) — recognize and recover at the station.
  • Food cost and waste at the station level — minimize during routine service.
  • Communication with expo and other stations — sustain clearly through service rushes.
  • New prep cooks on basic tasks — guide on knife work and recipe execution.
  • Inventory counts on assigned items — complete accurately for the kitchen lead.
  • Daily specials within the chef's framework — execute reliably to plate.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported