Mott CCBaking and Pastry Arts
Associate in Applied Science
The Baking & Pastry Art curriculum offers an introductory hands-on instruction in the basics of baking and pastry arts. The student will have the opportunity to learn and apply concepts and techniques of baking, weights and measures, equipment use, baking terminology and ingredient function; create a range of breads, pastries and desserts; produce standardized dessert recipes; and develop skills in discipline and professionalism necessary for working successfully in foodservice and hospitality industry.
Career Possibilities
A degree in Baking and Pastry Arts offers many career opportunities, not only in professional kietchens but also bakery owner, working in health care, catering, resorts and cruise ships, and hotel bake shops. Career Coach allows you to explore different career options for the degree you are pursuing. You can even take a look at each job title to see an in-depth overview, salary, job growth, and live job postings.
Career Coach is designed to help you find a good career by providing the most current data on wages, employment, job postings, and associated education and training for your region.
Program Information
Careers in Culinary Arts & Relates Services
ServSafe certificate.
Mott Community College is an A.C.F. Certified Testing Site.
Required course for this program:
need to be completed before
any lab classes are taken
BAKE-101 - Introduction to Bakery
FMG-102 - Food Safety and Sanitation
Degree Information
Credit Hours: 86
Contact Hours: 86
Recommended Math Pathway: MATH-115
Writing Requirements: ENGL-101
Degree Pathway
| Course Name | Course Notes | Credit Hours |
Contact Hours |
|---|---|---|---|
| Year One | |||
| Fall | |||
|
1 | 1 | |
|
3 | 3 | |
|
*, ** | 6 | 6 |
|
2 | 2 | |
|
3 | 3 | |
| Total | 15 | 15 | |
| Year One | |||
| Winter | |||
|
* | 6 | 6 |
|
4 | 4 | |
|
4 | 4 | |
| Total | 14 | 14 | |
| Year One | |||
| Spring / Summer | |||
|
3 | 3 | |
|
3 | 3 | |
| Total | 6 | 6 | |
| Year Two | |||
| Fall | |||
| * | 4 | 4 |
| 4 | 4 | |
| 4 | 4 | |
| * | 3 | 3 |
| Total | 15 | 15 | |
| Year Two | |||
| Winter | |||
| * | 4 | 4 |
| * | 4 | 4 |
| * | 4 | 4 |
| 4 | 4 | |
| Total | 16 | 16 | |
| Year Two | |||
| Spring / Summer | |||
|
4 | 4 | |
|
3 | 3 | |
| Total | 7 | 7 | |
| Year Three | |||
| Fall | |||
| * | 4 | 4 |
| 3 | 3 | |
| 3 | 3 | |
| 3 | 3 | |
| |||
| Total | 13 | 13 | |
| Notes | |||
| *Uniform and tool kit required | |||
| **To enroll in BAKE-102 students will need to obtain an instructor waiver if they are taking FMG102 and BAKE101 the same semester per the pathway | |||
