Associate of Applied Technology Degree / Associate in Applied Science – T Degree

The Pastry Arts program at Clover Park Technical College offers a five-quarter Associate in Applied Science - T degree, as well as a three-quarter certificate program for students seeking entry into, or career advancement in, the pastry arts job market, specifically as a pastry arts chef.

Prepares student for careers as bakers, pastry chefs and other pastry arts positions. Students already working in the culinary arts field can select a study path that will expand their skills and further their employment potential. The Pastry Arts degree is designed to provide hands-on training that will prepare students for careers in pastry arts.

Student Learning Outcomes

Upon successful completion of the Pastry Arts degree, students will:

Identify a study path that will expand their skills and further their employment potential.
Evaluate work quality and generate recommendations for continuous improvement.
Be prepared at entry-level to be employed in the hospitality industry or closely related field.
Understand the fundamentals of baking science.
Have the ability to input orders, process order reception to ensure quality/safety, and correct mistakes as needed.
Plan day-to-day operations to run a bistro effectively.
Demonstrate the ability to manage and lead other students by acting as lead and mentor.
Possess the following certificates: Food Handler cards, Restaurant Management Certificate (NRA) and Accounting Certificate (NRA).
Apply problem-solving and decision-making skills to resolve guest and student complaints.
Students will be able to pass the ServSafe exam given by the National Restaurants Association.
Work as a team with coworkers to ensure quality and guest services.
Demonstrate the ability to plan, write, and execute a complete menu and monitor quality.
Model a high level of professionalism.
Execute a customer consultation.

General Degree Requirements

The two degree options in this program are the Associate of Applied Technology (AAT), and the Associate in Applied Science - T (AAS-T). The different requirements for each degree are listed below.

AAT Degree General Education Requirements (18 credits)

ENGL& 101		5
	Or
CMST& 220		5

	Any 100-Level Math Class	5
PSYC& 100DIV		5
COLL 102	College Success for All	3

NOTE: CMST& 220 or higher

PSYC& 100DIV: PSY 112DIV, SOC& 101DIV, or other humanities course that meets the diversity requirement

AAS-T Degree General Education Requirements (23 credits)

All AAS-T degrees must have a minimum of 20 credits of transferable general education. These credits replace the academic courses required for the AAT degree. Required credits include:

5 credits in communication:

ENGL& 101

5 credits in quantitative reasoning:

MATH& 107		5
MATH& 141		5
MATH& 142		5
MATH& 146		5
MATH& 151		5

5 credits in a social science that meets the diversity requirement:

PSYC& 100DIV		5
SOC& 101DIV		5

5 credits in social science, humanities, or science

Choose one from the following:

ART& 100	Art Appreciation	5
ASL& 121	American Sign Language I	5
ASL& 122	American Sign Language II	5
BIOL& 160	General Biology w/Lab	5
BIOL& 175	Human Biology w/Lab	5
BIOL& 241	Human A & P I	5
BIOL& 242	Human A & P II	5
BIOL& 260	Microbiology	5
CHEM& 110		5
CHEM& 121		5
CHEM& 131		5
GEOL& 110		5
HIST& 146		5
HIST& 147		5
HIST& 148		5
HUM& 101		5
MUSC& 105		5
PHYS& 114		5
POLS& 202		5
PSYC& 100		5
PSYC& 200		5
PSYC& 220		5
SOC& 101		5

3 credits in College Success:

COLL 102

College Success for All

Physical Activity Requirements

This occupation requires the ability to stand, walk, and perform repetitive motions for extended periods of time and lift up to 50 lbs. Students must be able to meet these physical requirements in order to complete lab requirements and obtain employment in this field.

Employability Requirements

All food workers (includes those who work with unpackaged food, food equipment, or utensils, or with any surface where people put unwrapped food) are required to have a valid food worker card to work in Washington. (Chapter 246-217 WAC.)

Program Length

The program is approximately five quarters long, depending on the time students need to satisfactorily complete all graduation requirements.

Admission Dates

Summer, fall, winter, and spring quarters.

Completion Requirements

Prerequisite(s)

None.

Program Course List

CUL 104	Sanitation in Food Service Operations	3
BAKE 106	Chocolate I (Confections)	4
BAKE 110	Patisserie I	7
BAKE 113	Cakes I (Fillings and Icings)	4
BAKE 114	Dessert Alternatives (Sugar Free, Gluten Free)	3
BAKE 115	Patisserie II	7
BAKE 117	Frozen Desserts	3
BAKE 119	Yeast Breads	4
BAKE 121	Patisserie III	7
BAKE 131	Pies, Tarts, Custards and Fillings	4
BAKE 134	Quick Breads, Cookies, Brownies	3
BAKE 140	Restaurant (Individual) Desserts and Petit Fours	5
BAKE 153	Sugar Work	3
BAKE 157	Wedding Cakes	3
BAKE 162	Retail and Customer Service	7
BAKE 210	Cakes II	3
REST 103	Food & Beverage Cost Control	4
REST 107CAP	Kitchen & Dining Management	3
REST 109	Marketing/Public Relations	3
REST 115	Catering Production	3
REST 119	Operations Management	4
REST 122	Food Service Nutrition	4
REST 126	Finance & Accounting	4
REST 131	Business Plan Development	4
REST 133	Beverage Service Management	4
REST 137	Hospitality Law	4
Total Credit Hours:		107

AAT Requirements

	Technical Course Requirements	107
	AAT General Education Requirements	18
	Computer Literacy Requirement	3
Total Credit Hours:		128

AAT General Education Requirements: See list above

Computer Literacy Requirement: CAS 130 (Excel I) recommended to meet computer literacy degree requirement or successful completion of computer literacy exam

AAS-T Requirements

	Technical Course Requirements	107
	AAS-T Degree General Education Requirements	23
	Computer Literacy Requirement	3
Total Credit Hours:		133

AAS-T Degree General Education Requirements: See list above

Computer Literacy Requirement: CAS 130 (Excel I) recommended to meet computer literacy degree requirement or successful completion of computer literacy exam