ASSOCIATE'S DEGREES / CERTIFICATE CAREER PROGRAMS*
Baking & Pastry Chef De Partie
Program Outcomes
The specialization in Baking & Pastry – Chef de Partie focuses on:
- >Application of pastry ingredients and techniques
- Italian cultural context and classical pastry creations
- Italian specialty bread/pizza production
- Production/decoration/storage of desserts
- Contemporary ingredient application
- Professional pastry lab environment
Career Opportunities
Baking & Pastry – Chef De Partie: Pastry commis chef in high-end restaurants and hotels, demi-chef de partie in catering companies and commercial bakeries, pastry shop manager, recipe developer for small-medium pastry chains, pastry consultant, personal chef. The second year of the program is recognized by WACS for the Chef De Partie qualification level.
A.A. CURRICULUM
Additional General Education Requirements ( 3 credits )
| Italian Language | 1 course from: |
| Italian Language | Italian Studies and Linguistics - Italian Language |
| FIRST YEAR | 37 credits |
|---|---|
| FWCAPC335 Introduction to Professional Cooking Experiential Learning | |
| FWFSSA300S Food Safety and Sanitation | |
| FWWEWW360 Wines of the World: The Old World | |
| FWBPBT320 Baking Techniques I | |
| FWCATF340 Tradition of Italian Food I | |
| FWDNIN200 Introduction to Nutrition | |
| FWCACC455 Professional Cooking II: Cooking Techniques Experiential Learning | |
| FWWEWA340 Wine Appreciation: Wines of Italy | |
| FWBPBI325 Breads of Italy: Traditional Breads, Flatbreads, and Rolls | |
| FWCARC360 Italian Regional Cuisine and Pastry | |
| FWDNHW200 Food, Health, and Wellness in Italy | |
| PSSPJN001 January EL Project I NC | |
| SECOND YEAR | 36 credits |
|---|---|
| FWBPPS355 Pastry Shop Experiential Learning | |
| FWBPCC360 Cookies and Petit Fours | |
| FWBPSB350 Breads of Italy: Specialty Breads and Pizza | |
| FWBPBC310 Italian Classical Cakes and Tarts | |
| FWBPCA450 Chocolate Artistry | |
| FWBPDS480 Dessert Styling | |
| FWBPPT475 Baking Techniques II: Italian Pastry Techniques Experiential Learning | |
| FWBPIC440 Italian Confectionery Art | |
| FWBPRD495 Restaurant and Production Desserts Experiential Learning | |
| FWBPPP490 Precision Pastry Arts and Frozen Dessert Production | |
| PSSPJN002 January EL Project II NC | |
| Total credits | 76 credits |
|---|