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:
- Requires 90 QH, including 25 QH of General Education, for completion
- Requires 6 QH of Internship
- Requires 45 QH of major including 30 QH of lab courses to be completed at NLU
- Requires the following lab courses to be completed with a grade of "C" or better: KBPA 101, KBPA 105, KBPA 111, KBPA 120, KBPA 130, KBPA 131, KBPA 140, KBPA 142, KBPA 150, KBPA 160, CUL 110, KCUL 120, KCUL 164, and KCUL 165.
General Education - 25 QH
Communications
| ENG 101 | Beginning English Composition | 5 |
| ENG 203 | Effective Speaking for the Undergraduate | 5 |
Quantitative Reasoning
| MTH 101 | Introduction 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
Baking and Pastry Requirements