Academic Catalog

Pastry Arts AAT and AAS-T Degree

degree Info at a Glance
Type
AAT and AAS-T Degree
Estimated # of Quarters
This degree is approximately 5 quarters long, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates
Summer, fall, winter and spring quarters.
Prerequisites
None.

The Pastry Arts program at Clover Park Technical College offers a five-quarter Associate in Applied Science - T degree, as well as a three-quarter certificate program for students seeking entry into or career advancement in the pastry arts job market, specifically as a Pastry Arts Chef.

Prepares student for careers as bakers, pastry chefs and other pastry-arts positions. Students already working in the culinary arts field can select a study path that will expand their skills and further their employment potential. The Pastry Arts Degree is designed to provide hands-on training that will prepare students for careers in pastry arts.

The two degree options in this program are the Associate of Applied Technology (AAT), and the Associate in Applied Science - T (AAS-T). The different requirements for each degree are listed below.

The Pastry Arts program at Clover Park Technical College offers a five-quarter Associate in Applied Science - T degree, as well as a three-quarter certificate program for students seeking entry into or career advancement in the pastry arts job market, specifically as a Pastry Arts Chef.

Prepares student for careers as bakers, pastry chefs and other pastry-arts positions. Students already working in the culinary arts field can select a study path that will expand their skills and further their employment potential. The Pastry Arts Degree is designed to provide hands-on training that will prepare students for careers in pastry arts.

The two degree options in this program are the Associate of Applied Technology (AAT), and the Associate in Applied Science - T (AAS-T). The different requirements for each degree are listed below.

Degree Requirements

Course NumberClass TitleCredits
CUL 104Sanitation in Food Service Operations3
BAKE 106Chocolate I (Confections)4
BAKE 110Patisserie I7
BAKE 113Cakes I (Fillings and Icings)4
BAKE 114Dessert Alternatives (Sugar Free, Gluten Free)3
BAKE 115Patisserie II7
BAKE 117Frozen Desserts3
BAKE 119Yeast Breads4
BAKE 121Patisserie III7
BAKE 131Pies, Tarts, Custards and Fillings4
BAKE 134Quick Breads, Cookies, Brownies3
BAKE 140Restaurant (Individual) Desserts and Petit Fours5
BAKE 153Sugar Work3
BAKE 157Wedding Cakes3
BAKE 161Retail and Customer Service4
BAKE 210Cakes II3
REST 103Food & Beverage Cost Control4
REST 107CAPKitchen & Dining Management3
REST 109Marketing/Public Relations3
REST 115Catering Production3
REST 119Operations Management4
REST 122Food Service Nutrition4
REST 126Finance & Accounting4
REST 131Business Plan Development4
REST 133Beverage Service Management4
REST 137Hospitality Law4
 Technical Credits104

Sanitation in Food Service Operations

Item #
CUL 104
Total Credits
3

Presents the principles of food microbiology, food-borne illness and the standards enforced by regulatory agencies. Incorporates applied measures for the prevention of food-borne illness and other microbiological factors. Includes National Restaurant Association ServSafe Certification.

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Chocolate I (Confections)

Item #
BAKE 106
Total Credits
4

Explores the different types of chocolate used in making assorted treats, candies and garnishes. Various methods of tempering, chocolate decorating, fudges, truffles and other candies will be identified.

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Patisserie I

Item #
BAKE 110
Total Credits
7

Provides students with the opportunity to attain fundamental cooking, time-management and production competencies in the program-run bistro. These include scones, muffins and cookies; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism. Instructor permission required.

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Cakes I (Fillings and Icings)

Item #
BAKE 113
Total Credits
4

Introduces students to mixing methods, their ingredients and their function in cake baking. Correct scaling, portioning, baking and determining doneness of assorted cakes. Fillings and icings will be introduced in the presentation of basic cakes.

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Dessert Alternatives (Sugar Free, Gluten Free)

Item #
BAKE 114
Total Credits
3

Covers how to make sugar-free, vegan and gluten-free desserts. Students will explore how to develop and use special ingredients, techniques and methods when making desserts not using standard ingredients such as eggs, butter, white flour and milk. 

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Patisserie II

Item #
BAKE 115
Total Credits
7

Provides students with the opportunity to refine fundamental cooking, time management and production competencies in the program-run bistro. These include scones, muffins, cookies and cake; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism.

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Frozen Desserts

Item #
BAKE 117
Total Credits
3

Explores the world of frozen desserts. Students will develop recipes for various frozen desserts such as gelato, sorbets, parfaits and ice creams along with savory desserts with the use of herbs, spices and vegetables.

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Yeast Breads

Item #
BAKE 119
Total Credits
4

Introduces students to the techniques used with starters and yeasts. Students will demonstrate how to cultivate yeast and proper proofing and baking techniques, along with completing a variety of yeast breads.

CLOSE

Patisserie III

Item #
BAKE 121
Total Credits
7

Introduces students to the experience of managing, training and mentoring fellow classmates. Provides students with the opportunity to further refine fundamental cooking, time management and production competencies in the program-run bistro. These include scones, muffins, cookies and cake; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism. Instructor permission required.

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Pies, Tarts, Custards and Fillings

Item #
BAKE 131
Total Credits
4

Introduces students to a variety of pie crusts and the preparation of assorted fruit fillings. Tarts, custards and pastry cream will also be explored. Instructor permission required.

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Quick Breads, Cookies, Brownies

Item #
BAKE 134
Total Credits
3

Introduces students to the ingredients and function in preparation of quick breads and cookies. Students will explore the assorted doughs, shapes, and baking and finishing methods. Instructor permission required. 

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Restaurant (Individual) Desserts and Petit Fours

Item #
BAKE 140
Total Credits
5

Introduces students to the challenges of creating individual desserts for restaurants. Students will make individual desserts for the college restaurant and learn the detailed art of the Petit Fours.

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Sugar Work

Item #
BAKE 153
Total Credits
3

Introduces students to the stages of sugar work. Students will demonstrate how to make various sugar-based candies and pulled sugar items. The coloring and handling of sugar flowers and ribbons will also be demonstrated.

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Wedding Cakes

Item #
BAKE 157
Total Credits
3

Covers elaborate techniques used in the composition, design and execution of wedding cakes. Explores the use of gum paste, fondant and modeling chocolate. Students will develop a cake rendering on the spot with a customer.

CLOSE

Retail and Customer Service

Item #
BAKE 161
Total Credits
4

Familiarizes students with all aspects of retail service, cashiering and retail displays. Included are opening/closing procedures, retail layout and presentation, customer service, leadership, sanitation and safety, proper cash handling, and sales techniques. Instructor permission required.

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Cakes II

Item #
BAKE 210
Total Credits
3

Introduces students to advanced cakes such as high ratio, chiffon cakes, and torts along with buttercream icings and fondant. Temperature and environmental factors in cake making will also be covered.

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Food & Beverage Cost Control

Item #
REST 103
Total Credits
4

Outlines the fundamentals of food costing in relation to writing menus. Students will be responsible for pricing out each item on the menu as well as preparing yield tests and standardizing recipes. 

CLOSE

Kitchen & Dining Management

Item #
REST 107CAP
Total Credits
3

Learn how to communicate with, lead and manage different types of people. This entails how to hire and fire, inventory control, writing job descriptions and creating performance reviews for both front and back of the house. 

Prerequisites
REST 112.
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Marketing/Public Relations

Item #
REST 109
Total Credits
3

Learn how to create a marketing concept for your restaurant. Learn to define your target market and understand the importance of effective marketing in the industry. We will also look at current market trends, consumer behavior, market segmentation, and positioning your business in the market to get the desired results. 

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Catering Production

Item #
REST 115
Total Credits
3

Emphasis will focus on buffet preparation and presentation. Students will receive hands-on experience creating and executing catering requisitions. Students will explore designing menus for various events, functions and price limits. 

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Operations Management

Item #
REST 119
Total Credits
4

Explore all aspects of running a successful operation in the hospitality industry. Students will learn how to create a positive work environment, team building and leadership skills. Students will also learn how to recruit new team members, hiring procedures, how to organize and implement systems and controls, and how to handle issues that arise daily. Students will also explore how to use Excel and the benefits of using Excel for restaurants. 

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Food Service Nutrition

Item #
REST 122
Total Credits
4

Learn the basics of food service nutrition for culinary professionals. This class will teach students about the biological process that occurs as you eat and what constitutes a healthy diet. Students will gain an understanding of the structure and functions of food. 

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Finance & Accounting

Item #
REST 126
Total Credits
4

Prepares students to understand, interpret, and analyze financial statements, budgeting, cash flow, and cash management. This gives students a chance to become familiar with financial statements prior to entering the workforce. 

CLOSE

Business Plan Development

Item #
REST 131
Total Credits
4

Develop a restaurant concept from start to finish, including a hands-on look at how to develop a business plan to present to possible investors. Students will practice decision-making and problem-solving skills by creating and planning their own concept. 

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Beverage Service Management

Item #
REST 133
Total Credits
4

Learn to successfully set up and manage a beverage service operation. Includes the history of bar service, beverage-making ingredients and processes, safety and sanitation in the bar. 

CLOSE

Hospitality Law

Item #
REST 137
Total Credits
4

Learn about laws affecting the hospitality industry on both a national and state level. This class will look at operating an establishment according to government regulations regarding sales, civil rights, liability, administration issues and organization. 

CLOSE

AAT Requirements

Course NumberClass TitleCredits
 Technical Course Requirements104
AAT General Education Requirements15
Computer Literacy Requirements3
 Total Credits122

AAT General Education Requirements

Total Credits
15
To receive an AAT degree students must meet the following requirements
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Computer Literacy Requirements

Total Credits
3
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AAS-T Requirements

Course NumberClass TitleCredits
 Technical Course Requirements104
AAS-T Degree General Education Requirements20
Computer Literacy Requirements3
 Total Credits127

AAS-T Degree General Education Requirements

Total Credits
20
All AAS-T degrees must have a minimum of 20 credits of transferable general education. These credits replace the academic courses required for the AAT degree. Required credits include:
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Computer Literacy Requirements

Total Credits
3
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This page was last updated on July 23, 2015.