Program Code - CIP Code: BAKE.AAS/12.0501
Credits Required: 61
Academic Division: Career and Technical Education
Contact:TEC@kckcc.edu
The Baking Program prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and market operations, and counter display and service.
Requirements for admission to the program:
| Course | Credit Hours | |
| BLUE 0101 | Freshman Seminar | 1 |
| Course | Credit Hours | |
| ENGL 0101 | Composition I* | 3 |
| ENGL 0102 OR ENGL 0206 |
Composition II* OR Technical Writing |
3 |
| SPCH 0151 OR SPCH 0201 |
Public Speaking OR Interpersonal Communication |
3 |
| MATH 0104 | Intermediate Algebra or higher | 3 |
| BIOL 0145 | Nutrition | 3 |
| PSYC 0101 | Psychology* | 3 |
| Electective | 3 | |
| Total Hours for General Education Requirements | 21 | |
| *See course syllabus for prerequisite. **Math sequence is contingent upon previous high school mathematics background and transfer institution. Students should confer with an advisor to determine correct placement. | ||
| Course | Credit Hours | |
| CULN 0205 | ServeSafe | 1 |
| BAKE 0250 | Workplace Skills | 1 |
| BAKE 0100 | Bakeshop Principles | 3 |
| BAKE 0120 | Quick Bread Production | 2 |
| BAKE 0130 | Yeast Bread Production | 3 |
| BAKE 0140 | Artisan Bread Production | 2 |
| BAKE 0150 | Cookie Production | 2 |
| BAKE 0200 | Principles of Pastry Production | 4 |
| BAKE 0210 | Pies, Tarts and Specialty Pastries | 3 |
| BAKE 0220 | Cakes and Icing Production | 3 |
| BAKE 0230 | Advanced Cakes | 2 |
| BAKE 0240 | Specialty Desserts | 4 |
| BAKE 0270 | Baking Capstone | 4 |
| BAKE 0280 | Baking Internship | 4 |
| Total Hours for Baking Requirements | 61 | |
| *See course syllabus for prerequisites. | ||
| Total Hours for an Associate in Applied Science in Baking Degree | 61 |