Pastry Arts - Associate of Applied Technology Degree

The Pastry Arts degree program at Clover Park Technical College is a six-quarter degree program designed for students seeking entry into, or career advancement in, the pastry arts job market, specifically as a pastry arts chef.

This program 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.

Students pursuing an AAT degree must complete all college degree requirements prior to graduation. This includes courses that meet the capstone project, diversity, and computer literacy requirements.

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

This program is a combination of on-line, classroom, laboratory and practical experience in our on-campus bistro.  It is approximately  six quarters long, depending on the time students need to satisfactorily complete all graduation requirements.

Admission Dates

Summer, fall, winter, and spring quarters.

Program Outcomes

• Apply food safety and sanitation procedures in preparation of food products in the kitchen.

• Plan day-to-day operations to run a bistro effectively.

• Create menus for various events, functions, and price limits.

• Use leadership, customer service, and interpersonal skills in support of management of a bistro.

• Create a variety of pastries based on the principles of baking science.

• Summarize the test standards and information in order to pass the ServSafe exam.

Completion Requirements

Prerequisite(s)

None.

Program Course List

ACTG 110Bookkeeping I

4

CUL 104Sanitation in Food Service Operations

3

BAKE 106Chocolate I (Confections)

4

BAKE 109Patisserie I

5

BAKE 114Dessert Alternatives (Sugar Free, Gluten Free)

3

BAKE 116Patisserie II

5

BAKE 117Frozen Desserts

3

BAKE 118Cakes

4

BAKE 119Yeast Breads

4

BAKE 122Patisserie III

5

BAKE 131Pies, Tarts, Custards and Fillings

4

BAKE 134Quick Breads, Cookies, Brownies

3

BAKE 140Restaurant (Individual) Desserts and Petit Fours

5

BAKE 153Sugar Work

3

BAKE 157Wedding Cakes

3

BAKE 163Retail and Customer Service

5

BAKE 165Kitchen and Bistro Management

3

RBM 107Marketing

3

REST 103Food & Beverage Cost Control

4

REST 119Operations Management

4

REST 133Beverage Service Management

4

 

COLL 102College Success for All

3

 

100-level math class

5

 

CMST& 220Public Speaking

5

Or

ENGL& 101English Composition I

5

 

Computer Literacy Requirement

3

 

PSYC& 100DIVGeneral Psychology

5

Or

SOC& 101DIVIntroduction to Sociology

5

Total Credit Hours:102

AAT Degree Requirements

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