Baking & Pastry Arts Technology

(Jefferson Davis Campus)

The Baking & Pastry Technology option provides a solid foundation in everything from breads and cakes to confections and frozen desserts. Special emphasis is placed on baking & pastry tools, equipment, techniques, and specialty ingredients. The heart of the Baking & Pastry Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. The BPT courses parallel those of the Culinary Institute of America and offer the opportunity for certification in American Culinary Federation. In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.

This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to a senior college or university is desired, a conference should be scheduled with a community college advisor for advisement.

All students completing a career and technical program must complete either the MS-CPAS (Mississippi Career Planning and Assessment System) or a MGCCC Board approved Technical Attainment Assessment where applicable. See your advisor for further details.

Successful completion of the 2-year
program leads to an Associate of Applied Science Degree in Baking & Pastry Arts Technology.

Baking & Pastry Arts Technology Certificate

HRT 1213 - Sanitation and Safety Credit(s): 3
CUT 1153 - Introduction to Culinary Arts Credit(s): 3
CUT 1135 - Principles of Baking Credit(s): 5
CUT 1114 - Culinary Principles I Credit(s): 4
HRT 1253 - Nutrition Credit(s): 3
BPT 1224 - Cookies, Mignardise and Frozen Desserts Credit(s): 4
BPT 1234 - Classic Pastry, Pies and Tarts Credit(s): 4
BPT 2214 - Artisan Breads and Viennoiserie Credit(s): 4

Total Credits: 30

Baking & Pastry Arts Technology Diploma

BPT 2324 - Advanced Cakes and Patisserie Credit(s): 4
BPT 2913 - Supervised Work Experience in Baking and Pastry Arts Credit(s): 3
BPT 2334 - Chocolates, Confections Sugar Artistry Credit(s): 4
BPT 1314 - Restaurant/Catering Operations Credit(s): 4

Total Credits: 15

Associate of Applied Science Degree

ENG 1113 - English Composition I Credit(s): 3
SPT 1113 - Public Speaking I Credit(s): 3
Math/Natural Science Elective Credit(s): 3/4*
Social/Behavioral Science Elective Credit(s): 3
Humanities/Fine Arts Elective Credit(s): 3

Total Credits: 15/16

Note:

Articulated credit may be awarded for approved courses. Please refer to “The Credit by Non-Traditional Means” section of this catalog regarding stipulations for receiving articulated credit.

*MAT 1313 or any natural science with a lab.