Baking and Pastry Arts

Baking and Pastry Arts

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NYUS’s Associate of Science degree in Baking and Pastry Arts provides instruction in the art and science of baking and pastry preparation. Students use a variety of tools and equipment to produce items such as quick breads, yeast breads, cakes, frozen desserts, centerpieces, candies, cookies and various pastries. Students also study proper food service sanitation, supervisory procedures and nutrition.

Program Objectives

The following objectives are designed to meet NYUS’s mission and its objectives.

  • To prepare students for positions as entry-level bakers.
  • To create an environment that nurtures the ability to become successful in the food service industry
  • To provide students the knowledge to produce various breads, desserts and pastries prepared by bakers and pastry chefs in the food service industry.

Prerequisites for Major Courses


Program Outline

To receive an Associate of Science degree in Baking and Pastry Arts, students must earn 72.0 credit hours. Program requirements are as follows:

Baking and Pastry Arts Major Courses: (48.0 credit hours)
Course TitleCourse Credits
Foodservice Sanitation and Fundamentals 3.0 credit hours
Nutrition and Sensory Evaluation 3.0 credit hours
Introduction to Baking 3.0 credit hours
Supervision and Cost Controls 3.0 credit hours
Pastry Basics 3.0 credit hours
Yeast Breads & Laminated Dough 3.0 credit hours
Advanced Pastry Techniques 3.0 credit hours
Specialty Yeast Breads 3.0 credit hours
Chocolates, Confections & Centerpieces 3.0 credit hours
European Tortes & Contemporary Plated Desserts 3.0 credit hours
Cake Baking Design & Decoration 3.0 credit hours
Wedding Cakes, Amenities and Showpieces 3.0 credit hours
Baking and Pastry Arts Externship 12.0 credit hours

General Education Courses (24.0 credit hours)
Credit hours in parentheses indicate the required number of credit hours in each discipline. In addition, students are assigned

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