2014-2015 Student Catalog 
    
    Oct 27, 2020  
2014-2015 Student Catalog [ARCHIVED CATALOG]

Baking and Pastry Arts, AAS


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Contact Information

Program Requirements

Typical Program

Degree/Certificate:   Associate in Applied Science
HEGIS Code:           5404
SUNY Code:            2066
Major Code:            BPA

The Career

New York State and the U.S. Department of Labor project the need for qualified bakers will double in the next five to 10 years. Locally, research indicates that 75 percent of the chefs in Western New York would employ graduates of a program such as NCCC’s Baking and Pastry Arts program.

Upon completion of the two-year associate in applied science degree program, the graduate will be qualified for employment in above entry-level positions or higher as baker, assistant baker or assistant pastry chef. Employment can be found in private clubs, hotels, restaurants and casinos.

The NCCC Approach

Classes are taught in state-of-the-art kitchen facilities. In addition, students will complete 180 hours of work experience during their third semester.

The faculty at NCCC are all certified by the American Culinary Federation and have worked in various facilities such as the Hyatt, Hilton and Radisson hotels as well as various private clubs in Western New York. They are graduates of such institutions as Johnson and Wales, Penn State, State University of New York at Buffalo and the renowned International School of Confectionery Arts. NCCC believes in employing instructors with the highest degree of education as well as work experience in order to enhance the student’s learning experience.

NCCC provides both academic and personal support to students. In addition to the basic skills courses, students are able to improve their skills by receiving assistance in the Learning Commons located in the Henrietta G. Lewis Library. Academic counseling is available in Student Development (A131) and from the student’s academic advisor.

The Baking and Pastry Arts program is accredited by the American Culinary Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095, (800) 624-9458.

Admission

Students are admitted in September and January.

Program Goals and Objectives

  • To provide students with the basic knowledge of baking and pastry techniques that will prepare them for employment
  • To assist students in completing four to five general education areas

Student Learning Outcomes

At the completion of this program, students will:

  • Demonstrate an understanding of kitchen etiquette and professionalism
  • Apply proper sanitation and safety techniques while demonstrating proper knife handling and care for equipment
  • Apply purchasing principles to the operation of a bakery, and/or pastry shop
  • Demonstrate baking theory and principles in the production of quality desserts
  • Demonstrate an understanding of baking and pastry foundations
  • Differentiate between the many types of classical confections

Program Requirements (BPA)


  1. A total of at least 66 credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. At least a C grade in all pastry arts/culinary arts laboratory and internship courses.
  3. Baking and Pastry Arts: A minimum of 40 credit hours to include:
     
     
     
     
     
     
     
     
     
     
     
     
     
      
  4. Communication: A minimum of 9 credit hours to include:
     
     
      
  5. Liberal Arts: A minimum of 12 credit hours to include:
    ___  ___   Arts & Media  elective (3 credit hours total)
    ___  ___   Liberal Arts   elective (6 credit hours total)
    MAT ___   Mathematics (3 credit hours total)
  6. Business: A minimum of 3 credit hours to include:
      OR
      
  7. Physical Education: A minimum of 2 credit hours.
    ___  ___   Health and Physical Education  elective

 

Typical Program


Total Credit Hours: 18


Total Credit Hours: 16


Third Semester


Total Credit Hours: 16


Fourth Semester


Total Credit Hours: 16


Scholarship Opportunities


All matriculated students in this curriculum are eligible for scholarships. See scholarship  area of this catalog for specific information and criteria, including the following:

Nicholas A. DiCamillo Memorial Scholarship 
NYS Federation of Home Bureau Scholarship in Honor of Donna Belling 
Statler Foundation Scholarship 

Additional Costs


Students must purchase profession-specific equipment. Detailed information can be obtained by contacting the division office at 614-6460.

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