Baking & Pastry Arts AAS
Degree: AAS
Location(s): North Carolina
Length: 2 years
Credits: 61
Dive Into the World of Baking & Pastry
At JWU Charlotte, the glass-fronted labs along West Trade Street turn class into a spectator sport. Pedestrians stop to watch students as they work on cakes, breads and confections — and pull finished pastries out of the oven.
Now, imagine you’re on the other side of the glass, becoming the baking professional you’ve dreamed about. JWU Charlotte’s two-year Baking & Pastry Arts Associate in Applied Science (AAS) program combines creativity with scientific precision to master traditional and contemporary techniques in artisan bread, pastries, cakes and plated desserts.
Our skills-based education melds hands-on artistry with menu planning, cost controls, food safety, and front-of-the-house skills. Through professional studies courses, sharpen your critical thinking, communication, and leadership skills. Complete an internship or study abroad option to apply your skills in a professional setting, build your network, and gain career-ready confidence.
Curriculum & Degree Requirements
Credits Major Courses | ||
| BPA1701 | Foundations of Baking and Pastry | 3 |
| BPA1710 | Principles of Cake Production and Design | 3 |
| BPA1720 | Plated Desserts | 3 |
| BPA1730 | Artisan Bread & Viennoiserie I | 3 |
| BPA1740 | Artisan Bread & Viennoiserie II | 3 |
| BPA1750 | Chocolate, Confections & Mignardise | 3 |
| BPA2710 | Advanced Pastry Applications | 3 |
| BPA2720 | Artisan Cafe | 3 |
| Applied/Experiential Learning | ||
| Choose 12 credits from the following: | 12 | |
| College of Food Innovation & Technology Intermediate Internship | ||
Study Abroad | ||
| Related Professional Studies | ||
| FSM1165 | The Food Safety Manager | 1 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 3 | |
One course with the Connecting attribute (ECNG), at the 2000 level | ||
| Measuring | 3 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Exploring | 3 | |
| Nutrition | ||
| A&S Elective | 3 | |
One course with the Arts & Sciences elective attribute (EASC) | ||
| Total Credits | 61.0 | |
Admission is contingent upon meeting the technical standards for this program.
Program Structure
Year 1: Focus on gaining fluency with the building blocks of pastries, breads, cakes and chocolates
Year 2: Build an understanding of advanced techniques and front-of-the-house skills; choose an internship or study abroad experience
Skill Development:
- Craft-based practical training
- Menu planning
- Recipe development
- Cost controls
- Food safety certification exam
You gain so much knowledge from one single class. Take a second at the end of the day to reflect and you’ll notice you’re a step closer to becoming the chef you want to be.”
What’s Next?
After completing your associate degree, continue your education by enrolling in one of the following JWU bachelor’s degree programs:
Study Baking & Pastry Arts in Charlotte, N.C.
Faculty Contact
Jennifer Gallagher, CEC, MS, CWE, DipWSET, CDM
Assistant Dean
College of Food Innovation & Technology
980-598-1479
jennifer.gallagher@jwu.edu