Baking and Pastry, AAS

Bakers and pastry chefs create breads, pastries, desserts and confections that taste as wonderful as they look. They combine the math and science of baking with imagination and creativity to artfully prepare baked goods, specialty sugars and chocolate confections.

Baking and Pastry Major - 48 Hours

BAK 1010 - Baking Science Credits: 1
BAK 1110 - Baking Fundamentals Credits: 4
BAK 1210 - Nutritional Baking Credits: 4
BAK 1310 - Classic Pastry Fundamentals Credits: 4
BAK 1410 - Petit Fours and Plated Desserts Credits: 4
BAK 1510 - Chocolate and Confections Credits: 4
BAK 1610 - Showpiece and Specialty Cake Design Credits: 4
BAK 1710 - Cafe and Bakery Operations Credits: 4
CUL 1010 - Sustainability in the Food Service Industry Credits: 1
CUL 1110 - Food Service Career Skills Credits: 1
CUL 1150 - Culinary Math Credits: 3
CUL 1310 - Food Safety and Sanitation Credits: 1
CUL 2210 - Purchasing and Product Identification Credits: 4
FBM 2210 - Menu Planning and Analysis Credits: 3
FBM 2410 - Food and Beverage Management Credits: 3
WRK 2910 - CIM Work Experience Credits: 3

General Education Requirements - 12 Hours

COM 1010 - Composition and Critical Thinking I Credits: 3
COM 1020 - Composition and Critical Thinking II Credits: 3
MTH 1010 - Quantitative Literacy Credits: 3
PSY 2050 - Self and Society Credits: 3

Semester Hours Required for Graduation - 60

The Muskegon and Port Huron Baking and Pastry program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). BAK graduates are eligible to become Certified Pastry Culinarians upon graduation.

ACEF

ACFEF Postsecondary Accredited Program - Exemplary, Baking and Pastry

CIM is one of two Institutions Statewide and one of only six in the U.S. to earn the “Recognition of Quality Culinary Education” designation from the Prestigious Global Found Authority World Association of Chefs’ Societies.

Worldchefs