Associate of Science in Baking and Pastry Arts

Sullivan’s Baking & Pastry Arts program prepares those with a passion for baking to make their mark on an industry that demands both creativity and skill.

Our program provides you with hands-on training in baking theory and technique, as well as opportunities to test your skills in regional, national and international competitions.

Under Sullivan’s world-renowned chef-instructors, you will learn how to create both modern and traditional breads, pastries, candies and desserts. Best of all, Baking & Pastry Arts students complete practicums and externships at restaurants and bakeries around Louisville in order to gain experience.

Locations: Louisville

Program Information

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Hospitality Objectives 01

Objectives

  • To provide the finest foundational knowledge, skills and experiential learning to students entering into the hospitality industry by teaching both practical and knowledge-based industry standards.
  • To teach students classic methods needed to produce essential pastry items - from artisan bread baking to advanced sugar making to chocolate work - while also introducing you to necessary ingredient functionality and a working knowledge of how ingredients react to each other to produce certain beneficial results for successful baked goods.

Program Highlights

  • Sullivan University's College of Hospitality Studies has long set the standard for hospitality education, earning a reputation over the past three decades as one of the top hospitality schools in the U.S.
  • Sullivan’s Baking and Pastry Arts student competition team holds an impressive winning record. Sullivan recently sent four members of the team to the Internationale Kockkunst Ausstellung Culinary Olympics in Germany. Since there is no student category in the Culinary Olympics, the team competed against the very best chefs from 45 nations—and still all but swept the competition. The team brought home one silver medal, two bronze medals and a diploma, proving that a baking and pastry arts education from Sullivan is truly world-class.
  • Thanks to Sullivan’s streamlined approach to education and year-round 11-week quarters, you can complete your degree in just 18 months.

FAQ's

With an Associate of Science in Baking & Pastry Arts degree from Sullivan University, you'll gain the skills and experience you need to work as a pastry chef or baker at places such as:

  • Fine restaurants
  • Bakeries
  • Hotels and resorts
  • Cruise lines
  • Catering business
  • Specialty shops, such as a chocolatier, boulangerie or confectionary
  • Research and development kitchens
  • Your own business


Videos

Quincy's Day in the College of Hospitality Studies

Hospitality Courses 01

Courses

Length: 21 months, 18 months accelerated (day)
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.

Course
Title
Credit Hours
BFS 104
Basic Culinary Theory
4.00
BFS 106
Basic Culinary Skills Laboratory
6.00
CAM 134
Food Service Sanitation
4.00
CAM 174
Basic Nutrition
4.00
CAM 284
Food and Beverage Control
4.00
HRM 164
Hospitality Management and Supervision
4.00
PBA 124
Baking Science
4.00
PBA 126
Baking Fundamentals
6.00
PBA 134
Artisan Theory
4.00
PBA 136
Advanced Techniques in Bread
6.00
PBA 216
Modern Pastry Techniques
6.00
PBA 244
Baking and Pastry Entrepreneurship
4.00
PBA 246
Global Pastry Arts and Design
6.00
PBA 266
Baking Practicum
6.00
ENG 101
Composition I
4.00
FYE 101
Information Literacy
4.00
GEC 220
Essential Strategies for Applied Communications (ESAC)
4.00
MTH 115
Principles of Mathematics
4.00
General Education Electives
12.00
Course:
BFS 104
Title:
Basic Culinary Theory
Credit Hours:
4.00
Course:
BFS 106
Title:
Basic Culinary Skills Laboratory
Credit Hours:
6.00
Course:
CAM 134
Title:
Food Service Sanitation
Credit Hours:
4.00
Course:
CAM 174
Title:
Basic Nutrition
Credit Hours:
4.00
Course:
CAM 284
Title:
Food and Beverage Control
Credit Hours:
4.00
Course:
HRM 164
Title:
Hospitality Management and Supervision
Credit Hours:
4.00
Course:
PBA 124
Title:
Baking Science
Credit Hours:
4.00
Course:
PBA 126
Title:
Baking Fundamentals
Credit Hours:
6.00
Course:
PBA 134
Title:
Artisan Theory
Credit Hours:
4.00
Course:
PBA 136
Title:
Advanced Techniques in Bread
Credit Hours:
6.00
Course:
PBA 216
Title:
Modern Pastry Techniques
Credit Hours:
6.00
Course:
PBA 244
Title:
Baking and Pastry Entrepreneurship
Credit Hours:
4.00
Course:
PBA 246
Title:
Global Pastry Arts and Design
Credit Hours:
6.00
Course:
PBA 266
Title:
Baking Practicum
Credit Hours:
6.00
Course:
ENG 101
Title:
Composition I
Credit Hours:
4.00
Course:
FYE 101
Title:
Information Literacy
Credit Hours:
4.00
Course:
GEC 220
Title:
Essential Strategies for Applied Communications (ESAC)
Credit Hours:
4.00
Course:
MTH 115
Title:
Principles of Mathematics
Credit Hours:
4.00
Course:
General Education Electives
Credit Hours:
12.00
Total Credit Hours: 96.00