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|
|PTWR 135||INTRODUCTION TO APPLIED TECHNICAL WRITING||5|
|PTCS 110||PROFESSIONAL TECHNICAL COMPUTATIONAL SKILLS||5|
|Major Area Requirements|
|PBAK 110||ARTISAN BREADS||9|
|PBAK 111||EARLY MORNING PRODUCT||5|
|PBAK 121||COOKIES, BROWNIES, BARS AND QUICK BREADS||5|
|PBAK 130||CAKES, DESSERTS AND TORTES||9|
|PBAK 131||RETAIL OPERATIONS AND BARISTA||5|
|PBAK 200||APPLIED PROFESSIONAL DEVELOPMENT||9|
|PBAK 210||PRODUCTION BAKING||9|
|PBAK 211||CHOCOLATE LAB||5|
|PBAK 220||PASTRY CHEF/RESTAURANT BAKING||9|
|PBAK 221||RETAIL/MERCHANDISING, INVENTORY/PURCHASING||5|
|PBAK 230||CAPSTONE PROJECT||6|
|PBAK 231||INDUSTRY INTERNSHIP||4|
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.