Baking and Pastry Arts, AAS (AAS.BAKIPA)

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Associate in Applied Science in Baking and Pastry

69 Credit Hours

The Baking and Pastry degree prepares students for positions as professional bakers and patisseries in food service operations, including hotels, bakeries, confectionary shops, resort restaurants and catering operations. Students study theory and practical kitchen applications in the kitchens, bakeshops and restaurants of the Culinary Institute of Charleston at Trident Technical College and in food service establishments throughout the Charleston area as part of their externships.

Related Certificates

The following certificates can be used to fulfill some of the requirements of this associate degree. Your faculty advisor or success coach can help to specialize your plan.

Baking and Pastry Certificate (CAS.BAKIP)

Cake Decorating Certificate (CAS.CAKED)

General Education Core Requirements

REQ COM Select from
Communication
Credit: 3
REQ HUM Select from
Humanities
Credit: 3
REQ MAT Select from
Mathematics/Natural Sciences
Credit: 3
REQ SSC Select from
Behavioral/Social Sciences
Credit: 3
REQ GEN Select from
General Education
Credit: 3

Total: 15

Major Requirements

BKP 101 - Introduction to Baking Credit: 3
BKP 102 - Introduction to Pastries Credit: 3
BKP 109 - Introduction to Cakes and Decorating Credit: 3
BKP 181 - Candies and Confectionaries Credit: 3
BKP 182 - Artisan Breads Credit: 3
BKP 183 - Plated Desserts Credit: 3
BKP 210 - Advanced Cakes Credit: 3
BKP 236 - Baking and Pastry Capstone Credit: 3
CUL 104 - Introduction to Culinary Arts Credit: 3
CUL 105 - Kitchen Fundamentals Credit: 3
CUL 118 - Nutritional Cooking Credit: 3
CUL 128 - Culinary Management and Human Resources Credit: 3
CUL 129 - Storeroom and Purchasing Credit: 3
CUL 171 - Food and Beverage Controls Credit: 3
CUL 238 - Culinary Marketing Credit: 3
CUL 277 - SCWE in Culinary Arts Credit: 3

Total: 48

Electives

Choose two of the following courses.

BKP 113 - Laminated Doughs and Pastries Credit: 3
BKP 184 - Savory Baking Credit: 3
BKP 185 - Ice Cream and Frozen Desserts Credit: 3
BKP 222 - Chocolate and Sugar Credit: 3
BKP 223 - Wedding Cakes and Decorating Techniques Credit: 3
BKP 224 - Jams, Jellies, Chutneys and Tarts Credit: 3

Total: 6

Admission Requirements

Admission into this program requires proof of high school graduation (or GED) and qualifying scores on SAT, ACT or the TTC placement test.

Note: Please be aware that certain certificates offered by the Culinary Institute of Charleston require multiple prerequisites before starting the certificate.