Baking and Pastry, AAS

The Baking and Pastry Arts program transforms students into elite baking and pastry professionals who bridge the gap between rigorous food science and boundless creativity. Students learn the technical precision required for artisan breads, complex desserts, and high-end confections while developing the “eye” of a designer. By using advanced techniques in specialty sugars and chocolate, graduates emerge as versatile artists prepared to lead in world-class kitchens and patisseries.

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 2310 - Classic Pastry Fundamentals Credits: 4
BAK 2410 - Petit Fours and Plated Desserts Credits: 4
BAK 2510 - Chocolate and Confections Credits: 4
BAK 2610 - Showpiece and Specialty Cake Design Credits: 4
BAK 2710 - Café 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
Select One Course:
WRK 2910 - CIM Work Experience Credits: 3
OR
MGT 2020 - Organizational Behavior and Management Credits: 3

General Education - 12 Hours

COM 1010 - Composition and Critical Thinking I Credits: 3
Select One Communication Course from the Following:
COM 1020 - Composition and Critical Thinking II Credits: 3
COM 2010 - Interpersonal Communication Credits: 3
COM 2050 - Public Speaking Credits: 3
Select One Social Science Course from the Following:
ECN 2010 - Principles of Macroeconomics Credits: 3
ECN 2110 - Principles of Microeconomics Credits: 3
GEO 1050 - Introduction to Geography Credits: 3
POL 1010 - Introduction to Political Science Credits: 3
PSY 1110 - General Psychology Credits: 3
PSY 2050 - Self and Society Credits: 3
PSY 2150 - Psychology as a Science and Profession Credits: 3
PSY 2210 - Developmental Psychology Credits: 3
PSY 2310 - Industrial Organizational Psychology Credits: 3
SOC 2010 - Sociology Credits: 3
SOC 3050 - Personal, Civic and Global Perspectives Credits: 3
Required General Education Elective - Credits: 3
- ELECTIVE - General Education Elective - Credits: 3

Semester Hours Required for Graduation - 60

CUL1150 Satisfies General Education Math Requirement

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.

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