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Baking and Pastry AAS

The A.A.S. in Baking and Pastry consists of a 7-quarter program that combines rigorous training in baking and pastry with an introduction to basic business skills and general education topics. This program focuses intensely on developing baking and pastry skills through significant hands-on kitchen experience in NLU’s modern baking and pastry lab kitchens. Students learn the basic business skills which develop additional competencies to be successful in the industry. This program prepares students to enter the baking and pastry profession with the confidence attained from completing a challenging program to attain significant positions of responsibility in the world of baking and pastry.

Kendall College at NLU also offers the Accelerated A.A.S. in Baking and Pastry degree. The program consists of a 5-quarter that mirrors the 7-quarter program content. Because accelerated students must already have a bachelor's degree to qualify, it is possible to waive most or all of the General Education requirements, allowing the accelerated degree to be compressed from 7 to 5 quarters. For more information about this program, visit https://nl.edu/kendall-college/programs/baking-and-pastry/aas-in-baking-and-pastry/ 

Program Details

  • Requires 90 QH for completion
  • Requires 25 QH of General Education; students in the Accelerated Major will have their General Education requirements waived per previously completed degree
  • Requires 65 QH for the Traditional and Accelerated Major
  • Requires Internship
  • Requires 41 QH of lab courses: KBPA 105, KBPA 111, KBPA 120, KBPA 130, KBPA 131, KBPA 140, KBPA 142, KBPA 150, KBPA 160, KCUL 115, KCUL 120, KCUL 125, KCUL 155, KCUL 164, and KCUL 165 
  • Requires the following courses to be completed at NLU: KBPA 101, KBPA 105, KBPA 111, KBPA 120, KBPA 130, KBPA 131, KBPA 140, KBPA 142, KBPA 150, KBPA 160, KCUL 115, KCUL 120, KCUL 125, KCUL 155, KCUL 164, KCUL 165, HOS 101, HOS 108, and HOS 110
  • Requires the following courses to be completed with a grade of "C" or better: KBPA 101, KBPA 105, KBPA 111, KBPA 120, KBPA 130, KBPA 131, KBPA 140, KBPA 142, KBPA 150, KBPA 160, KCUL 120, KCUL 164, and KCUL 165
  • Students in the accelerated major aren’t required to complete HOS 101 and HOS 108, instead they must select 6 QH of CUL, KBPA, KCUL, and/or HOS electives, which can be completed at NLU or transferred from another institution

Program Learning Outcomes

PLO1. Disciplinary Expertise: Students will be able to obtain knowledge of skills, methods, concepts/terms, product ID, equipment, and science, and apply the knowledge to culinary applications.

PLO2. Guest Experience: Students will be able to recognize various customer service styles, cultural awareness, diversity, inclusiveness, and sensory perception, to provide a competitive guest experience.

PLO3. Wellness: Students will be able to apply allergy awareness, safety, environmental stewardship, nutrition and science, and sanitation in culinary situations.

PLO4. Menu Operations: Students will be able to discuss purchasing and receiving, recipes and standardization, mise en place/timing, and menu formats, and apply them in culinary operations.

PLO5. Culinary Leadership: Students will be able to demonstrate and evaluate professional behavior, personnel management, and financial management in a culinary business operation.

PLO6. Design/Aesthetics: Students will be able to apply design thinking and plating techniques, in culinary operations.

General Education - 25 QH

Communications

ENG 101Beginning English Composition

5
ENG 203Effective Speaking for the Undergraduate

5

Quantitative Reasoning

MTH 101Introduction to Mathematical Concepts

5
or
101Culinary Math

5

Note: Students transferring credit from other institutions may use any college-level mathematics course.

Additional General Education Requirements

Choose two courses from three different categories listed below:

  • Humanities and Fine Arts
  • Physical and Life Sciences
  • Social and Behavioral Sciences

Note: Students transferring credit from other institutions may use any general education course in the specific category above.

Major Requirements - 65 QH

Internship Requirement

KBPA 170Baking and Pastry Internship

6

Baking and Pastry Requirements

CUL 110Sanitation

1
HOS 101Exploring the Hospitality Industry

5
KCUL 115Professional Growth and Development I

1
KCUL 120Nutritional Cooking

3
KCUL 125Professional Growth and Development II

1
KCUL 136Food Ethics

2
KCUL 146Foodservice Purchasing

1
KCUL 155Professional Growth and Development III

1
KCUL 156Financial Management

4
KCUL 164Dining Room Service

5
KCUL 165Dining Room Production

5
KCUL 166Supervision in Food Service

2
KBPA 101Pastry Science

1
KBPA 105Foundations of Professional Baking and Pastry

4
KBPA 111Professional Cooking I for Baking

3
KBPA 120Pastry Techniques

5
KBPA 130Advanced Pastry: Mousses, Doughs, Plating and Sauces

5
KBPA 131Breakfast Pastries

3
KBPA 140Chocolates and Confections

3
KBPA 142Foundations of Cakes

3
KBPA 150Advanced Wedding Cakes and Sugar Artistry

3
KBPA 160Artisan Breads

3

Note: KCUL164 and KCUL 165 must be taken for 3 QH each. KBPA 111, KBPA 140 and KBPA 150 must be taken for 2QH each.

Professional Development - 2 QH

HOS 108College Success

1
HOS 110Career Success

1