Baking & Pastry Arts
Program Overview
This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, high-volume bakeries, and/or further academic studies. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies, and professionalism. Course work includes specialty/artisanal bread, desserts/pastries, decorative work, high-volume production, and food marketing. Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef, and assistant pastry chef. American Culinary Federation certification may be available to graduates.
AAS Degree - Baking & Pastry Arts
An Associate in Applied Science (AAS) degree is built to get you career-ready. Completed in about two (2) years, you’ll gain classroom knowledge and hands-on experience while applying scientific and business principles to real-world work in areas such as healthcare, information technology, development, production, business administration, management, or service.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| ACA-122 | College Transfer Success | 1 |
| MAT-110 | Mathematical Measurement and Literacy | 3 |
| CUL-110 | Sanitation and Safety | 2 |
| CUL-120 | Purchasing | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 14 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-230 | Chocolate Artistry | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| BPA-120 | Petit Fours and Pastries | 3 |
| ENG-111 | Writing and Inquiry | 3 |
| HRM-110 | Introduction to Hospitality and Tourism | 3 |
| Sub-Total Credits | 19 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 4 | |
Fall Semester
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-250 | Dessert and Bread Production | 5 |
| COM-231 | Public Speaking | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| HRM-245 | Human Resource Management-Hospitality | 3 |
| WBL-112BB | Work-Based Learning I | 1 |
| Sub-Total Credits | 15 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-260 | Pastry and Baking Marketing | 3 |
| Sub-Total Credits | 1 | |
Total Credits: 69 credits
Certificate - Artisan Bread
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining—helping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-130 | European Cakes and Tortes | 3 |
| Sub-Total Credits | 7 | |
Total Credits: 15 credits
Certificate - Bakery Manager
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining—helping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| CUL-120 | Purchasing | 2 |
| Sub-Total Credits | 10 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-245 | Human Resource Management-Hospitality | 3 |
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 6 | |
Total Credits: 16 credits
Certificate - Cake Designer
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining—helping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-210 | Cake Design and Decorating | 3 |
| Sub-Total Credits | 3 | |
Total Credits: 11 credits
Pathway - Artisan Baker (CCP)
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining—helping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| Sub-Total Credits | 4 | |
Total Credits: 12 credits
WCE Available Classes
Boost your skills, explore new careers, or stay current in your field with Carteret CC’s Workforce Continuing Education. Our flexible, non-credit courses—offered online or in-person—range from a few hours to several hundred hours and cover everything from technical training to professional development and personal enrichment. Affordable and practical, these courses help you grow your career and reach your goals on your schedule.
Program Overview
This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, high-volume bakeries, and/or further academic studies. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies, and professionalism. Course work includes specialty/artisanal bread, desserts/pastries, decorative work, high-volume production, and food marketing. Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef, and assistant pastry chef. American Culinary Federation certification may be available to graduates.
AAS Degree - Bakery & Pastry Arts
Stay on track toward graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| ACA-122 | College Transfer Success | 1 |
| MAT-110 | Mathematical Measurement and Literacy | 3 |
| CUL-110 | Sanitation and Safety | 2 |
| CUL-120 | Purchasing | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 14 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-230 | Chocolate Artistry | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| BPA-120 | Petit Fours and Pastries | 3 |
| ENG-111 | Writing and Inquiry | 3 |
| HRM-110 | Introduction to Hospitality and Tourism | 3 |
| Sub-Total Credits | 19 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 4 | |
Fall Semester
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-250 | Dessert and Bread Production | 5 |
| COM-231 | Public Speaking | 3 |
| BPA-130 | European Cakes and Tortes | 3 |
| HRM-245 | Human Resource Management-Hospitality | 3 |
| WBL-112BB | Work-Based Learning I | 1 |
| Sub-Total Credits | 15 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-260 | Pastry and Baking Marketing | 3 |
| Sub-Total Credits | 1 | |
Total Credits: 69 credits
Certificate - Artisan Bread
Stay on track toward graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| BPA-130 | European Cakes and Tortes | 3 |
| Sub-Total Credits | 7 | |
Total Credits: 15 credits
Certificate - Bakery Manager
Stay on track toward graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| CUL-120 | Purchasing | 2 |
| Sub-Total Credits | 10 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-245 | Human Resource Management-Hospitality | 3 |
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 6 | |
Total Credits: 16 credits
Certificate - Cake Designer
Stay on track toward graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-210 | Cake Design and Decorating | 3 |
| Sub-Total Credits | 3 | |
Total Credits: 11 credits
Pathway - Artisan Baker (CCP)
Take tuition-free college courses that count toward both high school and college graduation requirements.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-110 | Sanitation and Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| Sub-Total Credits | 8 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| BPA-150 | Artisan & Specialty Bread | 4 |
| Sub-Total Credits | 4 | |
Total Credits: 12 credits
WCE Available Classes
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