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.
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
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 Title||Course 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