Baking and Pastry Arts Degree

academics

Baking and Pastry Arts Degree

The New Hampshire Culinary Institute

New Hampshire Culinary Institute: Culinary and Baking Arts Home Page
Baking and Pastry Arts Program Outcomes
Baking and Pastry Arts Degree Cost Estimate

The New Hampshire Culinary Institute is proud to offer a two-year Associate in Science degree in Baking and Pastry Arts in addition to its degree in Culinary Arts. The Baking and Pastry Arts degree is designed for those wanting to work specifically in the field of baking. The Baking and Pastry Arts graduates will be trained to work as bakers and pastry chefs in establishments such as bakeries, pastry shops, hotels, restaurants, catering services, commercial bakeries, and product development. If you would like to make Baking and Pastry Arts your career, we have a great program for you at an affordable price.

The Baking and Pastry Arts Associate Degree is a two-year program with over 80 percent of the lab courses centered on baking and pastry arts. The Baking and Pastry Arts courses cover all areas of baking from basic bread making to advanced artisan breads, cake decorating and design, chocolates, confections and decorative centerpieces. Students are provided an education in a broad expanse of baking and pastry arts that includes baking theory and management courses, over 250 hours of lab work per semester, and externships at approved work sites throughout New England. The Baking and Pastry Arts students will also train in basic food production to give them a more complete understanding how restaurants and hotels operate.

Students must purchase baking and pastry tools and a basic set of professional knives as well as three sets of uniforms. Further information will be mailed to students prior to the start of the semester.


First Year
Fall Semester Lec Lab Cr
BCUL111 Soups, Sauces and Basic Techniques 0 3 1
BCUL112 Introductory Food Production 0 3 1
BCUL113 Hot Food Techniques 0 3 1
BCUL114 Pantry 0 3 1
BCUL115 Food Theory and Meat Fabrication 3 0 3
BCUL116 Food Service Sanitation 3 0 3
BENG120 College Composition 3 0 3
  Humanities 3 0 3
  Semester Total  12 12 16
 
Spring Semester Lec Lab Cr
BCUL117 Introduction to Baking 0 3 1
BCUL118 Patisserie 0 3 1
BCUL121 Baking Theory 3 0 3
BCUL123 Table Service and Mixology 3 0 3
BCUL126 Cake Decoration and Design 0 3 1
BCUL127 Individual Pastries and Plated Desserts 0 3 1
  Liberal Arts 3 0 3
  Mathematics 3 0 3
  Semester Total  12 12 16
  First Year Total      32
 
Summer Semester Lec Lab Cr
BCUL230 Baking and Pastry Arts Co-op I 0 9 3
  Totals 0 9 3
  Total credits for the Summer     3
 

Second Year
Fall Semester Lec Lab Cr
BCUL216 Menu Analysis and Restaurant Design 3 0 3
BCUL231 Advanced Artisan Breads 0 3 1
BCUL232 Introduction to Centerpieces 0 3 1
BCUL233 Dessert Buffets and Displays 0 3 1
BCUL234 Chocolates and Confections 0 3 1
BCUL235 Bakery Techniques 1 0 1
BCUL236 Advanced Baking Theory 1 0 1
BCUL245 Baking and Pastry Arts Co-op II 0 3 1
  English 3 0 3
  Social Science 3 0 3
  Semester Total  11 15 16
 
Spring Semester Lec Lab Cr
BCHE112 Nutrition 3 0 3
BCUL222 Food Service Management 3 0 3
BCUL227 Product Purchasing and Marketing 2 0 2
BCUL237 Advanced Cake Decorating and Design 0 3 1
BCUL238 Advanced Pastries and Plated Desserts 0 3 1
BCUL239 Petit Fours and Mignardise 0 3 1
BCUL240 Advanced Bakery Techniques 1 0 1
BCUL241 Advanced Pastry Theory 1 0 1
BCUL242 Testing and Practical Exam 0 3 1
  Liberal Arts 3 0 3
  Semester Total  13 12 17
  Second Year Degree Total      33
 
  Total for A.S. Degree      68

5/24/2013

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