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
CULA111W Soups, Sauces and Basic Techniques 0 3 1
CULA112W Introductory Food Production 0 3 1
CULA113W Hot Food Techniques 0 3 1
CULA114W Quantity Food Production 0 3 1
CULA115W Food Theory and Meat Fabrication 3 0 3
CULA116W Food Service Sanitation 3 0 3
ENGL120W College Composition 4 0 4
  Humanities 3 0 3
  Semester Total  13 12 17
 
Spring Semester Lec Lab Cr
CULA117W Introduction to Baking 0 3 1
CULA118W Patisserie 0 3 1
CULA121W Baking Theory 3 0 3
CULA123W Table Service and Mixology 3 0 3
CULA126W Cake Decoration and Design 0 3 1
CULA127W Individual Pastries and Plated Desserts 0 3 1
  Liberal Arts 3 0 3
  Mathematics 4 0 4
  Semester Total  13 12 17
  First Year Total      34
 
Summer Semester Lec Lab Cr
CULA230W 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
CULA216W Menu Analysis and Restaurant Design 3 0 3
CULA231W Advanced Artisan Breads 0 3 1
CULA232W Introduction to Centerpieces 0 3 1
CULA233W Dessert Buffets and Displays 0 3 1
CULA234W Chocolates and Confections 0 3 1
CULA235W Bakery Techniques 1 0 1
CULA236W Advanced Baking Theory 1 0 1
CULA245W 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
CHEM112W Nutrition 3 0 3
CULA222W Food Service Management 3 0 3
CULA227W Product Purchasing and Marketing 2 0 2
CULA237W Advanced Cake Decorating and Design 0 3 1
CULA238W Advanced Pastries and Plated Desserts 0 3 1
CULA239W Petit Fours and Mignardise 0 3 1
CULA240W Advanced Bakery Techniques 1 0 1
CULA241W Advanced Pastry Theory 1 0 1
CULA242W 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      70