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Baking and Pastry Entrepreneur (BP) Associate in Applied Science Degree

Overview and Award Outcomes

Overview

The Baking and Pastry Entrepreneur A.A.S. degree prepares individuals for career opportunities to run independently-owned bakeries and restaurants, as well as leadership opportunities in other food service businesses. Baking and pastry students will learn cake decorating, chocolates and confection sugars, plate presentation, fundamentals of baking, cost control, nutritional components of food and desserts, and basic supervisory skills.  Additionally, entrepreneur training will provide students with the innovation, management, marketing, communication, and financial skills required to successfully start and run a culinary business. The program provides students a basic background in the theory, process and practice of culinary entrepreneurship. Courses for the program are delivered through a combination of classroom and online formats.

Award Outcomes

Prepare high quality baked goods, pastries, and sauces in a cost effective and efficient manner as utilized in professional foodservice operations

Develop knowledge in baking and pastry production operations

Create a variety of menus, based on selected recipes for baked goods consumption

Demonstrate accepted safety and sanitation standards when storing and preparing baked goods

Demonstrate interpersonal and team building skills

Demonstrate oral and written communications skills

Practice inclusive human relationship skills as part of the diverse hospitality industry

Create a professional career plan utilizing a portfolio format

Demonstrate innovative thinking in the development of culinary business models, products, and services

Apply operations concepts to solving business problems

 

Career Opportunities

Starting, buying, or managing a culinary business is a solid career option for students.  In recent years, the allure of entrepreneurship has increased in the food industry, particularly in the food truck sector.  In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers.

Program Requirements

Technical Studies Required 45 Credits

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1270Creams, Custards, Mousses, and Sauces

2

CULA1275Artisan Breads

4

CULA1280Chocolates and Confections

2

CULA1290International and Regional Pastry

4

CULA1295Entremets and Specialty Cakes

2

CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1700Human Relations Management

2

CULA2090Advanced Baking for Health and Special-Needs

2

CULA2185Baking and Pastry Capstone

2

ACCT1000Introduction to Accounting

3

BUSN1510Entrepreneurship

3

BUSN2015Marketing Applications

3

BUSN2085Small Business Operations

4

General Education Required 15 Credits

Course NumberCourse TitleCourse Credits
COMM2050Interpersonal Communication

3

ENGL1060Food in Literature and Film

3

ENGL2125Technical Writing

3

PHIL2100Critical Thinking for College Success

3

SOCI2130Food and Society

3

General Education Elective 0 Credits

Course NumberCourse TitleCourse Credits

Technical Studies Elective 0 Credits

Course NumberCourse TitleCourse Credits

Total Associate in Applied Science Degree Credits 60

Course NumberCourse TitleCourse Credits

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1270Creams, Custards, Mousses, and Sauces

2

CULA1275Artisan Breads

4

PHIL2100Critical Thinking for College Success

3

Total Credits  15

Second Semester

Course NumberCourse TitleCourse Credits
BUSN1510Entrepreneurship

3

CULA1280Chocolates and Confections

2

CULA1290International and Regional Pastry

4

CULA1295Entremets and Specialty Cakes

2

CULA1301Culinary Arts Nutrition

2

ENGL1060Food in Literature and Film

3

Total Credits  16

Third Semester

Course NumberCourse TitleCourse Credits
CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1700Human Relations Management

2

CULA2090Advanced Baking for Health and Special-Needs

2

COMM2050Interpersonal Communication

3

SOCI2130Food and Society

3

Total Credits  14

Fourth Semester

Course NumberCourse TitleCourse Credits
ACCT1000Introduction to Accounting

3

BUSN2015Marketing Applications

3

BUSN2085Small Business Operations

4

CULA2185Baking and Pastry Capstone

2

ENGL2125Technical Writing

3

Total Credits 15

Graduation (60 Credits)

Semester listings reflect the recommended sequence.  Due to circumstances beyond our control, the information herein is subject to change without notice.


5/5/2021 : BP 7117 / EP