Baking and Pastry Arts and Management (APBPAM)

Associate in Applied Science

This program has been discontinued.

 2019-20 | 2020-21 | 2021-22

2021-2022 Academic Requirements

This program offers a focused hands-on professional approach to the art of baking and pastry, and will allow students to gain the necessary practical knowledge, theory and skill to become a successful and marketable pastry professional. This program prepares students for careers in dining establishments, catering, baking/pastry shops, chocolatiers or entrepreneurial and cottage industries.

Cleary University, BBA degree;
Eastern Michigan University, BS degree.

Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: .

Business/Computer Technologies
Culinary and Hospitality Mgt
If you have questions contact Eva Samulski, Dean of Business & Computer Technologies.
This program is being phased out in Fall 2021. New students are not being accepted into this program.
First Semester
Class   Title Minimum Credits
CUL 104   Baking Science 2
CUL 110   Sanitation and Hygiene 2
CUL 141   Principles of Cost Control 3
CUL 150   Management and Supervision 3
Elective   Math Elective(s) 3
Elective   Writing Elective(s) 3
Total 16
Second Semester
Class   Title Minimum Credits
CUL 116   Culinary Principles 3
CUL 118   Culinary Nutrition 3
CUL 132   Cakes and Wedding Cake Design 2
CUL 221   Culinary Purchasing 3
Elective   Arts/Human. Elective(s) 3
Total 14
Third Semester
Class   Title Minimum Credits
CUL 114   Fundamentals of Baking 3
CUL 115   Fundamentals of Pastry 3
CUL 201   Chocolate Confections 3
CUL 215   Cake Decorating Techniques 2
Elective   Nat. Sci. Elective(s) 3
Elective   Speech/Comp. Elective(s) 3
Total 17
Fourth Semester
Class   Title Minimum Credits
BMG 101   Entrepreneurship I: Finding Your Opportunity 3
CUL 205   Sugar and Chocolate Showpieces 3
CUL 206   Plated Desserts 3
CUL 211   Artisan Breads 4
Elective   Soc. Sci. Elective(s) 3
Total 16



Total Credits Required