Baking and Pastry Arts
The Associate in Applied Science (AAS) in Baking and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving of bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.
Details
Field of Interest
Business, Entrepreneurialism and Management
Degree Type
Associate in Applied Science (AAS)
Academic Plan
Baking and Pastry Arts (DEG)
Academic Plan Code
3219
Total credits required
60
Catalog Year
2025-2026
Effective Term
Fall 2025
Admission criteria
Formal application and acceptance into the program is required.
Notes
Students must earn a grade of C or better in all courses within the program.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.
What You'll Learn
- Describe principles and practice techniques for preparation, storage and serving bakery products to include breads, cakes, pies, pastries, fillings, icings and cookies.
- Identify basic ingredients and their functions in the baking production process including flours, sugar, fats and liquids.
- Describe and implement safety practices critical to a commercial baking environment to include work with specialized equipment and high temperature products.
- Examine the functions of bakeshop organization, large, small and specialty equipment uses and requirements, and develop a plan for a retail bakery concept.
- Demonstrate uses of culinary math in a bakeshop to include weights, measures, conversions, food costing, pricing and practical applications.
- Demonstrate and describe characteristics for production of French pastry, torts, custards, souffle, crepes and other classical desserts.
- Describe and produce a variety of classical and artisan breads, to include classic breakfast pastries utilizing laminated, sweet and yeast doughs.
- Identify, describe and apply techniques for production of decorative work applied to showpieces, special occasion and wedding cakes to include the use of pastillage, sugar work, royal icing, gumpaste, chocolate and fondant.
- Apply proper techniques for creation of special occasions, wedding cakes, chocolate pieces, sugar pieces.
- Utilize and describe principles for production of plated desserts, frozen desserts, chocolates, ice creams, mousses, Bavarians, application for combinations of multiple items and techniques.
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 25-29 | |
| FYE101 | Introduction to College, Career and Personal Success (1) OR | |
| FYE103 | Exploration of College, Career and Personal Success (3) | 1-3 |
| CUL113 | Commercial Baking Techniques | 3 |
| CUL115 | Food Service Sanitation (2) OR | |
| ServSafe: Food Protection Manager Certification 0 - | 2 | |
| CUL119 | Bakery Operations | 3 |
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 |
| CUL127 | Classical Desserts | 3 |
| CUL137 | Specialty Breads and Breakfast Pastry | 3 |
| CUL215 | Advanced Pastry Arts | 3 |
| CUL217 | Specialty Cakes | 3 |
| CUL219 | Professional Pastry Techniques | 3 |
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 3-13 | |
| Students should choose 3 to 13 credits from the following list of courses to complete a minimum of 60 credits for the AAS degree. | ||
| EPS+++++ | Any EPS Entrepreneurial Studies courses | 1-10 |
| MGT+++++ | Any MGT Management courses | 1-10 |
| SBS+++++ | Any SBS Small Business courses | 1-10 |
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.
Read the official description