Baking and Pastry Arts

The Baking and Pastry Arts concentration is designed for students who want to transform their passion for baking into a career. This program prepares students for opportunities in restaurants, pastry shops, hotels, supermarkets, and independent bakeries. Through hands-on training, students will master the techniques of breads, cakes, pastries, and desserts, while learning the science and artistry behind each creation. Graduates are equipped for entry-level positions in the baking and pastry industry, ready to craft products that delight customers and meet professional standards.

With the continued growth of the culinary and hospitality industry, it is even more essential to have the training and skills to make yourself stand out and rise to the top.

The Baking and Pastry Arts concentration is part of the overall Culinary Arts program. Upon successful completion of the program, students receive an Associate of Applied Science Degree in Culinary Arts.

Learn more about our fully online Associate of Applied Science in Culinary Arts.

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Concentrations

Curriculum

Culinary Arts-120503-AAS
Course No.	Course Title	Lecture	Lab	Total Credit Hrs
Semester 1
CULN 1103	Basic Skills Development	3	0	3
CULN 1172	Essentials of Dining Room Service	1	2	3
CULN 1133	Sanitation and Safety	3	0	3
CULN 1506	Introduction to Culinary Principles	2	4	6
				15
Semester 2
CULN 1223	Nutrition	3	0	3
	Concentration Course			3
	Concentration Course			3
	Concentration Course			3
	General Education Course	3	0	3
				15
Semester 3
	Concentration Course			3
	Concentration Course			3
	Concentration Course			3
	General Education Course	3	0	3
	General Education Course	3	0	3
				15
Semester 4
	Culinary Production Internship	0	9	9
	General Education Course	3	0	3
	General Education Course	3	0	3
	AAS – Culinary Arts (60 Credit hours)			15
	Total Clock Hours			1260-1440

Culinary Arts Concentration
Course No.	Course Title	Lecture	Lab	Total Credit Hrs
CULN 1603	Culinary Productions Principles for Dining Facilities	0	3	3
CULN 2413	Regional Cuisine	1	2	3
CULN 1323	À La Carte	0	3	3
CULN 1233	Garde Manger	1	2	3
CULN 1953	Introduction to Baking and Pastry	1	2	3
CULN 2433	Food & Beverage Operations	3	0	3
CULN 2110	Culinary Productions Internship	0	9	9

Baking and Pastry Arts Concentration
Course No.	Course Title	Lecture	Lab	Total Credit Hrs
CULN 1953	Introduction to Baking and Pastry	1	2	3
CULN 1013	Cake Decorating and Candy Making	1	2	3
CULN 1023	Baking and Pastries of the South	1	2	3
CULN 1033	Professional Baking and Pastries	1	2	3
CULN 1043	International Pastry	1	2	3
CULN 2013	Artisan Theory & Advanced Bread Techniques	1	2	3
CULN 2039	Baking and Pastries Internship	0	9	9

Culinary Arts-120503-Diploma-Certificate-Option
Course No.	Course Title	Lecture	Lab	Total Credit Hrs
CULN 1103	Basic Skills Development	3	0	3
CULN 1172	Essentials of Dining Room Service	1	2	3
CULN 1133	Sanitation and Safety	3	0	3
CULN 1506	Introduction to Culinary Principles	2	4	6
	CTC – Entry Level Cook (15)			15
CULN 1223	Nutrition	3	0	3
	CTS – Entry Level Prep Cook (18)			3
CULN 1603	Culinary Productions Principles for Dining Facilities	0	3	3
CULN 2413	Regional Cuisine	1	2	3
CULN 1323	A` La Carte	0	3	3
CULN 1233	Garde Manger	1	2	3
CULN 1953	Introduction to Baking and Pastry	1	2	3
	CTS – Production Cook (33)			15
CULN 2433	Food and Beverage Operation	3	0	3
CULN 2110	Culinary Productions internship	0	9	9
	TD – Culinary Arts (45)			12
CULN 1953	Introduction to Baking & Pastry	1	2	3
CULN 1013	Cake Decorating and Candy Making	1	2	3
CULN 1023	Baking and Pastries of the South	1	2	3
CULN 1033	Professional Baking and Pastries	1	2	3
CULN 1043	International Pastry	1	2	3
	CTS – Production Baker (33)			15
CULN 2013	Artisan Theory & Advanced Bread Techniques	1	2	3
CULN 2039	Baking and Pastries Internship	0	9	9
	TD – Baking and Pastry Arts (45)			12
	Total Clock Hours			1215

Program Information

CIP Code: 120503

Program Type: Associate of Applied Science

Program Length: 60 Semester Credit Hours

The program has met approval from the following:

The Accrediting Commission of the American Culinary Federation Education Foundation
Louisiana Restaurant Association

Program Resources

Program Learning Outcomes

Student Achievement Data

Contact Information

Jerry Sonnier

Program Coordinator

jerry.sonnier@sowela.edu

(337) 421-6989

Ellen Carlile

Support Coordinator

ellen.carlile@sowela.edu

(337) 421-6591

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