Professional Baking & Pastry Arts Management (AAT)

Academic Plans, known as programs, include a overview description and a summary of program requirements. You can search the online catalog via the the Academic Plan links on the right for a desired program or a specific course information. 

This program of study will delve deeply into the science of baking and then apply that theoretical knowledge in a hands-on production focused lab environment. During the course of their studies students will learn all aspects of artisan breads, laminated doughs, cakes, tortes, French pastries, and merchandising. While developing these key industry competencies students will simultaneously be developing work place skills such as team work, food costing, customer service, efficiency, speed and accuracy, equipment and food safety, and production scheduling.

General Education Requirements
Communication Skills
PTWR 135INTRODUCTION TO APPLIED TECHNICAL WRITING5
Subtotal5
Computational Skills
PTCS 110PROFESSIONAL TECHNICAL COMPUTATIONAL SKILLS5
Subtotal5
Human Relations
Course Options5
Subtotal5
Major Area Requirements
PBAK 110ARTISAN BREADS9
PBAK 111EARLY MORNING PRODUCT5
PBAK 120VIENNOISERIE9
PBAK 121COOKIES, BROWNIES, BARS AND QUICK BREADS5
PBAK 130CAKES, DESSERTS AND TORTES9
PBAK 131RETAIL OPERATIONS AND BARISTA5
PBAK 200APPLIED PROFESSIONAL DEVELOPMENT9
PBAK 210PRODUCTION BAKING9
PBAK 211CHOCOLATE LAB5
PBAK 220PASTRY CHEF/RESTAURANT BAKING9
PBAK 221RETAIL/MERCHANDISING, INVENTORY/PURCHASING5
PBAK 230CAPSTONE PROJECT6
PBAK 231INDUSTRY INTERNSHIP4
Total Credits/Units104

Program Outcomes

Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:

  • Demonstrate and clearly explain an effective strategy to solve a quantitative problem. (GE)
  • Articulate well-considered ideas and written claims to an academic audience, using effective rhetorical techniques, properly credited evidence, and a command of Standard English. (GE)
  • Demonstrate interpersonal/human relations skills. (GE)
  • Apply processes of baking, including concepts of ingredient cause and effect, in a daily routine.
  • Accurately follow a formula, with notes, to completion.
  • Perform accurate mathematical operations appropriate to baking.
  • Operate commercial baking equipment and tools using standard safety and sanitation procedures.
  • Demonstrate accurate use of both digital and balance scales.
  • Demonstrate effective time management.
  • Demonstrate effective bakery management skills.