Baking and Pastry AAS

The A.A.S. in Baking and Pastry consists of a 7-quarter program that combines rigorous training in baking and pastry with an introduction to basic business skills and general education topics. This program focuses intensely on developing baking and pastry skills through significant hands-on kitchen experience in NLU’s modern baking and pastry lab kitchens. Students learn the basic business skills which develop additional competencies to be successful in the industry. This program prepares students to enter the baking and pastry profession with the confidence attained from completing a challenging program to attain significant positions of responsibility in the world of baking and pastry.

Kendall College at NLU also offers the Accelerated A.A.S. in Baking and Pastry degree. The program consists of a 5-quarter that mirrors the 7-quarter program content. Because accelerated students must already have a bachelor's degree to qualify, it is possible to waive most or all of the General Education requirements, allowing the accelerated degree to be compressed from 7 to 5 quarters. For more information about this program, visit https://www.kendall.edu/academics/baking-and-pastry-program/degrees/associate-in-baking-and-pastry/

Program Learning Outcomes (PLOs):

PLO1. Disciplinary Expertise: Students will be able to obtain knowledge of skills, methods, concepts/terms, product ID, equipment, and science, and apply the knowledge to culinary applications.

PLO2. Guest Experience: Students will be able to recognize various customer service styles, cultural awareness, diversity, inclusiveness, and sensory perception, to provide a competitive guest experience.

PLO3. Wellness: Students will be able to apply allergy awareness, safety, environmental stewardship, nutrition and science, and sanitation in culinary situations.

PLO4. Menu Operations: Students will be able to discuss purchasing and receiving, recipes and standardization, mise en place/timing, and menu formats, and apply them in culinary operations.

PLO5. Culinary Leadership: Students will be able to demonstrate and evaluate professional behavior, personnel management, and financial management in a culinary business operation.

PLO6. Design/Aesthetics: Students will be able to apply design thinking and plating techniques, in culinary operations.

Program Details:

General Education - 25 QH

Communications

ENG 101Beginning English Composition

5

ENG 203Effective Speaking for the Undergraduate

5

Quantitative Reasoning

MTH 101Introduction to Mathematical Concepts

5

Note: Students transferring credit from other institutions may use any college-level mathematics course.

Additional General Education Requirements

Choose two courses from three different categories listed below:

  • Humanities and Fine Arts
  • Physical and Life Sciences
  • Social and Behavioral Sciences

Note: Students transferring credit from other institutions may use any general education course in the specific category above. 

Major Requirements - 65 QH

Internship Requirement

KBPA 170Baking and Pastry Internship

6

Baking and Pastry Requirements

CUL 110Sanitation

1

KBPA 101Pastry Science

1

KBPA 105Foundations of Professional Baking and Pastry

4

KBPA 111Professional Cooking I for Baking

3

KBPA 120Pastry Techniques

5

KBPA 130Advanced Pastry: Mousses, Doughs, Plating and Sauces

5

KBPA 131Breakfast Pastries

3

KBPA 140Chocolates and Confections

3

KBPA 142Foundations of Cakes

3

KBPA 150Advanced Wedding Cakes and Sugar Artistry

3

KBPA 160Artisan Breads

3

KCUL 115Professional Growth and Development I

1

KCUL 120Nutritional Cooking

3

KCUL 125Professional Growth and Development II

1

KCUL 136Food Ethics

2

KCUL 146Foodservice Purchasing

1

KCUL 155Professional Growth and Development III

1

KCUL 156Financial Management

4

KCUL 164Dining Room Service

5

KCUL 165Dining Room Production

5

KCUL 166Supervisionin Food Service

2