baker.eduUndergraduate StudiesGraduate StudiesBaker Online

Combine your creativity with management skills.

Develop your recipe for success.

Bakers and pastry chefs create breads, pastries, desserts, and confections that taste as wonderful as they look. They combine the math and science of baking with the imagination and creativity to artfully prepare baked goods, specialty sugars, and chocolate confections.

Frequently Asked Questions
  • What is the high school GPA requirement to enroll into Baker?
    Baker College has a “right-to-try” admission policy. That means all students who have earned a high school diploma or its equivalent, such as a General Educational Development  (GED) certificate, are accepted at Baker. Find out more by reading our Undergraduate Admissions Requirements or by talking with an admissions advisor.
  • Can I take classes without a high school diploma or GED?
    If you haven't earned a diploma or a GED certificate, you may be able to take classes at Baker College. We will ask you to take placement tests to ensure you have the foundation of knowledge you need to successully complete college-level studies. Please contact the Admissions Office to learn more about our placement testing and admissions policy. Note: This does not apply to online students; for Baker Online, a diploma or GED certificate is required.
  • How do I apply for Financial Aid?
    Complete the Free Application for Federal Student Aid (FAFSA) using the school code for the Baker College Campus that you plan to attend. Remember, you must apply for financial aid every year. New applications are available after January 1st each year. Always complete your FAFSA as early as possible. To help speed the application process, we encourage you to have your taxes completed prior to applying. The Federal government’s FAFSA website allows you and/or your parent or guardian to link to the IRS website to retrieve tax information. Note: Students and parents of dependent students are required to apply for a Personal Identification Number (PIN) in order to sign the FAFSA application electronically. Please visit www.pin.ed.gov for more information.
  • How do I apply for a student loan?
    Once you have applied for financial aid, you will receive a Financial Aid Notification package from the Financial Aid office. Your FAFSA serves as the application for the Student Loan. If it is determined that you qualify for student loan funds, the eligibility amounts will be listed on your award notification, and a student Loan Request Form will be included with the award package. The Loan Request Form must be completed and returned to the Financial Aid Office before the loan process can begin. If you are a new student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Complete the paper loan request form indicating the amount you would like to borrow.
    • Sign and date the form.
    • Return the form to the Financial Aid office.
    If you are a returning student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Log into the SOLAR system.
    • Select STAR System.
    • Select Financial Aid office.
    • Select Loan Request.
    • Select the appropriate financial aid year and click Continue.
    • Select the type of loan you would like to request and click Continue.
    • Read the Stafford Loan Request Authorization information and click I Agree.
    • Type in the requested dollar amount and click Submit Request.
  • How do online classes work?

    After you enroll, and are accepted to your online program, you sign-up, or "register" for your first courses. Like all Baker Online students, you will begin your online experience with a three-week online class designed to orient you to the Baker Online classroom, and review the expectations and requirements of Baker Online students. When you have completed this course successfully, you can move on to additional online courses.
  • Is Baker College Online accredited?
    Baker Online is part of Baker College, a private, non-profit, accredited, degree granting, higher educational institution with locations throughout Michigan. As an accredited college, Baker College has been granted legal authority by the state of Michigan to operate as a nonprofit educational corporation and is empowered to grant certificates, associate, bachelor, master, and doctoral degrees. It is approved for veterans’ benefits. Baker College is recognized as an institution of higher education by the U.S. Secretary of Education, U.S. Department of Education. All Baker Online undergraduate and graduate programs are accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org Baker College is an Academic Quality Improvement Program (AQIP) participant. Some Baker Online graduate programs have additional accreditation:
  • Does Baker provide any help in my job search?

    As a graduate of Baker College, you are eligible for our Lifetime Employment Services, which include:
    • Job searching techniques
    • Resume and cover letter assistance
    • Job interview questions
    • Job postings
    • Relocation tips
  • Is Baker accredited?
    Yes. Baker College is accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org. Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Additional Accreditations

    Baker has also earned specialized accreditations for programs and degrees in:
    • Business Administration
    • Engineering and Technology
    • Health Sciences
    • Human Services
    • School of Education
    • School of Nursing
    For details about these specialized accreditations, see the individual Programs and Degrees pages.
  • How can I send a copy of my official transcripts to another organization?
    To access your transcripts, log into the SOLAR System, select the Star System and select the Academic Office. Once there, click on the transcripts link.

Program Availability

Program availability varies by campus. Please contact the Admissions Department on your campus to learn more.

General Requirements

A general education core is required for all Associate and Bachelor degrees. All graduates must meet the general education requirements established by each academic program.

College Success Online (COL112) is required for all first-time undergraduate freshmen and all online students enrolled in a certificate or degree program. This course will inform students of campus services, policies and procedures, and address learning styles and study strategies.

Many of the courses and programs at Baker College are offered in an online delivery format. See Online Programs. Contact your campus Academic / Administrative Office for details about online courses.

An Introduction to Your Life at Baker College

The Academic Welcome Experience provides students with a smooth and helpful transition to college life. Students will become familiar with campus life, academic requirements, student expectations, learning environments, and the many services and resources available to them. It is also an important time for forming relationships and connections with fellow students, program advisors, and other members of the Baker College community.

Throughout the Academic Welcome Experience, students participate in a wide array of academic, intellectual, social, and professional experiences available at Baker College. Students connect with their advisors and participate in informational sessions aimed toward exploring career opportunities, networking with professionals in their fields, and sharing program information.

Getting Started

There’s a lot you can learn about Baker College here on the Web, but talking with an admissions advisor will help you get a better understanding of everything we offer. Contact us to request more information, schedule a visit to the campus nearest you, or get started by applying online.

Request Information
Schedule a Visit
Apply Online

Testimonial quote

Baker’s direct credit and dual enrollment options have affected my education in ways I never could have imagined.

Morgan Rodenbaugh
BBA-Marketing Program

Baking and Pastry

Combine your creativity with management skills.

Develop your recipe for success.

Bakers and pastry chefs create breads, pastries, desserts, and confections that taste as wonderful as they look. They combine the math and science of baking with the imagination and creativity to artfully prepare baked goods, specialty sugars, and chocolate confections.

Career Facts

$23,140

Median salary for Bakers

2%

Estimated employment increase by 2022

$60,549

Median salary for Executive Pastry Chef

View citations

Overview

Overview

Baker’s Baking and Pastry associate degree program focuses on both the art and the business of baking and pastry, preparing you for bakeshop leadership as a pastry chef or other bakery supervisory position.

Through hands-on training, advanced learning technologies, labs, and classroom studies, you learn the specialized knowledge and techniques used in professional baking and pastry outlets. Your studies include production of pastries, baked goods and specialty items, as well as bakery staff selection and training, purchasing, inventory control, item costing, and overall bakeshop management.

As a graduate, you will be prepared to begin your career in a leadership position in a retail bakery, pastry or bakery shop, commercial baking operation, fine dining restaurant, country club, hotel, or resort.

This program is part of the Baker College Smart Degree Option.

Course Information

Course Information

Baking and Pastry Arts Major Requirements83 Hours
Course Number Course Title Credit Hours

BPA 111

6 Quarter Hours

Introduces students to the basic principles of baking. Through hands-on experience students learn the identification of bakery tools and equipment, proper weighing and scaling of ingredients, and basic mixing methods. Students will learn to prepare basic breads, doughs, and starters along with choux products and pies. This course lays a foundation for the more advanced techniques presented in later coursework.

Prerequisite(s):
C or better in CUL 101, C or better in CUL 131B
Baking Techniques I 6

BPA 112

6 Quarter Hours

Continues from BPA 111 and focuses on the production and theory of baked goods such as flat breads, hard crusted breads, laminated doughs, puff pastry and specialty breads in a lab and lecture format. This course continues a foundation for the more advanced techniques presented in later coursework.

Corequisite(s):
BPA 111
Baking Techniques II 6

BPA 151

6 Quarter Hours

Introduces students to the basic techniques used in pastry production. Through extensive hands-on labs, students will focus on the preparations involved with cake batters, foams, mousses, fillings, meringues, buttercreams, and Bavarian creams. Students will also focus on assembly and decoration of European cakes, basic glazing and icing techniques, syrup preparation and shortdough applications.

Prerequisite(s):
BPA 112, C or better in CUL 115A
Pastry Techniques I 6

BPA 152

6 Quarter Hours

Provides a focused, hands-on, comprehensive study of the techniques used in the production of International pastries, contemporary cakes, and restaurant cakes. Students will also utilize techniques in the design and layout of Charlottes and preparation of entremets and bombes.

Corequisite(s):
BPA 151
Pastry Techniques II 6

BPA 153

6 Quarter Hours

Expands on the concepts and skills from Pastry Techniques II, with a continuation of techniques used for further applications. Students will focus on the design and assembly of wedding cakes, showpiece cakes and special occasion cakes as well as the building methods and techniques used for showpiece cakes. Students will be introduced to the advanced skills used in sugar work, rolled, colored and formed gum paste, fondant and modeling chocolate pastes.

Prerequisite(s):
BPA 152
Pastry Techniques III 6

BPA 221

6 Quarter Hours

Provides an in-depth introduction into the production of various pastries. Students focus on the skills and knowledge needed to produce tarts, petit fours, tea pastries, mignardise, molded mousses, napoleons, cream horns, Baklava and other pastries for sweet tables.

Prerequisite(s):
BPA 251 or BPA 251A.
Advanced Confectionary Arts I 6

BPA 222

6 Quarter Hours

Provides students the hands-on experience in the production and preparation of jellies, candies, cordials, crystallized fruits, sugared nuts, ganaches and other confectionary fillings for bonbons and truffles. Students will learn proper chocolate tempering techniques, confectionary mold preparation, cocoa butter painting and spraying.

Prerequisite(s):
BPA 221
Advanced Confectionary Arts II 6

BPA 223

6 Quarter Hours

Examines advanced confectionary production skills in the design and building of chocolate showpieces. Students will also utilize the techniques used in blown, pulled, and poured sugar showpieces and decorations, packed sugar and pastillage décor. The culmination of student knowledge will be exhibited with the design, fabrication and assembly of competition chocolate and sugar centerpieces.

Prerequisite(s):
BPA 222
Advanced Confectionary Arts III 6

BPA 251A

6 Quarter Hours

Emphasizes preparing students in a working production environment. Students will focus on plated desserts for restaurant and banquet work, hot and cold desserts, trios, deconstructed desserts, samplers and ice creams. Students will develop proper plating and service selections, color, texture, height and focal point balance. Plate presentations of simple and complex desserts will be examined.

Prerequisite(s):
BPA 151, BPA 152
Cafe and Restaurant Production 6

CUL 101

2 Quarter Hours

Introduces students to the food service industry and program expectations. Students will discuss the social, historical, and cultural forces that have affected the food service industry. Responsible alcohol service will also be emphasized along with the certification testing (TIPs). Additionally, students will begin understanding the impact of sustainability measures in the food service industry. Minimum grade of ‘C’ or better is required.

Introduction to Food Service and Hospitality 2

CUL 110

2 Quarter Hours

Introduces students, in depth, to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explores both fresh and prepared foods and students learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

Product Identification 2

CUL 115A

4 Quarter Hours

Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

Culinary Math 4

CUL 131B

2 Quarter Hours

Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. This course utilizes the National Restaurant Association ServSafe® materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe® Certification examination.

Food Safety 2

CUL 141

2 Quarter Hours

Examines the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in writing and nutritional analysis of recipes.

Prerequisite(s):
C or better in BPA 111 or C or better in CUL 151
Nutrition 2

CUL 221

4 Quarter Hours

Examines the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

Prerequisite(s):
C or better in CUL 110, C or better in CUL 115A
Purchasing and Cost Control 4

FBM 221

4 Quarter Hours

Introduces students to all aspects of menu development. Students will develop menus start to finish, including, analyzing a business, creating a concept that is appropriate to a theme of a restaurant, and developing a menu appropriate to the theme. Students will utilize industry specific mathematics to cost out menus, and analyze existing menus. Students will learn to analyze a balanced menu based on food cost, labor cost, operating expenses, and extensive market research.

Prerequisite(s):
C or better in BPA 152 or C or better in CUL 153 or C or better in FBM 261
Menu Planning and Analysis 4

FBM 241

4 Quarter Hours

Focuses on the development of a food service operation plan and essential skills needed to manage a variety of food service operations. Emphasis is given on strong leadership skill development, developing front of the house and back of the house teams, staffing, labor cost, human resource management, and creating restaurant long term plans.

Food and Beverage Management 4

WRK 291B

1 Quarter Hours

Covers all phases of securing employment in a required seminar. Major topics include resume preparation, interview strategy, job application, job search action planning, personal appearance, and coordination of the graduate’s employment search activity with the College Career Services Office. Students in degree programs may complete the seminar requirement any time during their final two quarters. Certificate students should attend in their last quarter.

Prerequisite(s):
Sophomore status.
Professional Career Strategies 1

WRKCM 201A

4 Quarter Hours

Requires students to perform 200 hours of unpaid supervised kitchen work experience in The Culinary Institute of Michigan’s fine dining restaurant-Courses or other approved location. Students will participate in weekly seminars through Blackboard and demonstrate competencies in required skills. All students will demonstrate competency in requisitioning products, food safety, cost control, multi-tasking, and entry-level management tasks. Baking and Pastry students will demonstrate competencies in required skills including bread and pastry production. Culinary students will demonstrate competencies in required skills including menu development, mise en place, and production. Food and Beverage students will demonstrate competencies in required skills including guest-relations, marketing, food-service accounting, planning, and front-of-the-house management. This course is taken during the final quarter of student’s program after completion of prior program requirements.

Prerequisite(s):
Program Director / Dean Approval
Work Experience 4
General Education Requirements32 Hours
Course Number Course Title Credit Hours

ENG 101

4 Quarter Hours

Emphasizes academic writing by reading and thinking critically to strengthen essential communication skills through the use of the writing process. Various assignments focus on summary and response, analysis, and informative writing. Research practices and research writing in APA style are essential to the course.

Prerequisite(s):
ENG 091 or satisfies developmental writing or placement exam, ENG 098B or satisfies developmental reading or placement exam.
Composition I 4

ENG 102

4 Quarter Hours

Continues developing students’ critical thinking and writing skills through reading and argumentative writing. Emphasizes academic writing to articulate the relationships among language, knowledge, and power. Various assignments focus on position, argument analysis, and argumentative proposal. Research practices and research writing in APA style are essential to the course.

Prerequisite(s):
C or better in ENG 101 or placement exam and approved writing sample.
Composition II 4

INF 112

2 Quarter Hours

Introduces students to word processing software and applications. This will include demonstrating the ability to perform basic Windows operations commands and word processing commands, which include creating, saving, printing, formatting, editing, and retrieving documents.

Word Processing 2

INF 113

2 Quarter Hours

Introduces students to beginning electronic spreadsheet terminology, concepts, and applications. Students will gain the ability to enter/edit, save/retrieve files, format, and print spreadsheets and reports. Students are also introduced to basic formula development.

Electronic Spreadsheets 2

INF 121

2 Quarter Hours

Provides students with hands-on experience in the basics of using the Microsoft Windows environment. The areas of exploration will include the Start Button, Task Bar, My Computer, Windows Explorer, Customizing Displays, Paint, and the use of shortcuts.

Introduction to Windows 2

INF 161

2 Quarter Hours

Explores timely social, legal, philosophical, ethical, political, constitutional, and economic implications of computing and technology. Coverage of the issues related to a technological society including social networking, privacy topics such as cameras in cell phones, access to our search queries and all sorts of data we put on the Web, social networking, location tracking, high-tech surveillance systems, intellectual property, professional ethics and responsibilities, and crime.

Technology and Society 2

MTH 108

4 Quarter Hours

Solves contemporary, real-world problems by mathematical reasoning utilizing concepts from algebra, finance, and statistics. Key topics include personal finance, mathematical models, functions and relations, dimensional analysis, statistical reasoning, and Euclidean geometry. This class focuses on quantitative literacy and the application of the above concepts in a variety of professional disciplines.

Prerequisite(s):
MTH 099E or satisfies developmental pre-algebra or placement exam.
College Mathematics I: Reasoning and Application 4

PSY 101

4 Quarter Hours

Provides a foundation for understanding human relations with applications to both personal and professional growth. Focus is on examining the basic dynamics of human relations, how social influences shape thought and behavior, effective ways to develop skills of human relations, and the importance of multicultural competency within human relations.

Human Relations 4

SPK 201

4 Quarter Hours

Develops confidence and skill in many facets of oral communication. Students explore diverse topics and formats, using both organization and research to support themselves during oral presentations.

Oral Communication 4

WRI 115

4 Quarter Hours

Addresses professional standards of communication with a focus on 21st century technology. Continues  developing students’ critical thinking and writing skills to prepare them to be effective communicators in the workplace. Students evaluate the audience before choosing and applying the appropriate communication medium and style. Required elements include an employment portfolio, a group project/presentation, and an exploration of communication in the student’s individual career field.

Prerequisite(s):
ENG 102
Workplace Communication 4
Quarter Hours Required for Graduation 115
Program Description

Program Description

This programs trains and prepares graduates for pastry chef and other bakery supervisory positions. People with baking and pastry skills are employed in retail bakeries, fine dining restaurants, pastry and bakery shops, commercial baking operations, country clubs, and hotel and resort bake shops, where they utilize their experiences to artfully prepare baked goods, specialty breads and pastries, cookies, petite fours, wedding cakes, specialty sugar and chocolate showpieces. This program also prepares graduates to skillfully manage the respective operations as well as prepare them for leadership roles in the bakeshop and in the special knowledge and techniques used in professional baking and pastry outlets. Typical duties include production of pastries, staff selection and training, purchasing, inventory control, item costing and overall bakeshop management. Instruction is provided through a combination of classroom, hands-on laboratory, and internship education experience.

Accreditation

Accreditation

The Baker College of Muskegon Baking and Pastry program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org

Baker College is an Academic Quality Improvement Program (AQIP) participant.

Locations

Locations

The Baking and Pastry program is available at the following campuses:

Culinary Institute – Muskegon
Culinary Institute – Port Huron
Muskegon
Port Huron

FAQ's

  • What is the high school GPA requirement to enroll into Baker?
    Baker College has a “right-to-try” admission policy. That means all students who have earned a high school diploma or its equivalent, such as a General Educational Development  (GED) certificate, are accepted at Baker. Find out more by reading our Undergraduate Admissions Requirements or by talking with an admissions advisor.
  • Can I take classes without a high school diploma or GED?
    If you haven't earned a diploma or a GED certificate, you may be able to take classes at Baker College. We will ask you to take placement tests to ensure you have the foundation of knowledge you need to successully complete college-level studies. Please contact the Admissions Office to learn more about our placement testing and admissions policy. Note: This does not apply to online students; for Baker Online, a diploma or GED certificate is required.
  • How do I apply for Financial Aid?
    Complete the Free Application for Federal Student Aid (FAFSA) using the school code for the Baker College Campus that you plan to attend. Remember, you must apply for financial aid every year. New applications are available after January 1st each year. Always complete your FAFSA as early as possible. To help speed the application process, we encourage you to have your taxes completed prior to applying. The Federal government’s FAFSA website allows you and/or your parent or guardian to link to the IRS website to retrieve tax information. Note: Students and parents of dependent students are required to apply for a Personal Identification Number (PIN) in order to sign the FAFSA application electronically. Please visit www.pin.ed.gov for more information.
  • How do I apply for a student loan?
    Once you have applied for financial aid, you will receive a Financial Aid Notification package from the Financial Aid office. Your FAFSA serves as the application for the Student Loan. If it is determined that you qualify for student loan funds, the eligibility amounts will be listed on your award notification, and a student Loan Request Form will be included with the award package. The Loan Request Form must be completed and returned to the Financial Aid Office before the loan process can begin. If you are a new student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Complete the paper loan request form indicating the amount you would like to borrow.
    • Sign and date the form.
    • Return the form to the Financial Aid office.
    If you are a returning student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Log into the SOLAR system.
    • Select STAR System.
    • Select Financial Aid office.
    • Select Loan Request.
    • Select the appropriate financial aid year and click Continue.
    • Select the type of loan you would like to request and click Continue.
    • Read the Stafford Loan Request Authorization information and click I Agree.
    • Type in the requested dollar amount and click Submit Request.
  • How do online classes work?

    After you enroll, and are accepted to your online program, you sign-up, or "register" for your first courses. Like all Baker Online students, you will begin your online experience with a three-week online class designed to orient you to the Baker Online classroom, and review the expectations and requirements of Baker Online students. When you have completed this course successfully, you can move on to additional online courses.
  • Is Baker College Online accredited?
    Baker Online is part of Baker College, a private, non-profit, accredited, degree granting, higher educational institution with locations throughout Michigan. As an accredited college, Baker College has been granted legal authority by the state of Michigan to operate as a nonprofit educational corporation and is empowered to grant certificates, associate, bachelor, master, and doctoral degrees. It is approved for veterans’ benefits. Baker College is recognized as an institution of higher education by the U.S. Secretary of Education, U.S. Department of Education. All Baker Online undergraduate and graduate programs are accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org Baker College is an Academic Quality Improvement Program (AQIP) participant. Some Baker Online graduate programs have additional accreditation:
  • Does Baker provide any help in my job search?

    As a graduate of Baker College, you are eligible for our Lifetime Employment Services, which include:
    • Job searching techniques
    • Resume and cover letter assistance
    • Job interview questions
    • Job postings
    • Relocation tips
  • Is Baker accredited?
    Yes. Baker College is accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org. Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Additional Accreditations

    Baker has also earned specialized accreditations for programs and degrees in:
    • Business Administration
    • Engineering and Technology
    • Health Sciences
    • Human Services
    • School of Education
    • School of Nursing
    For details about these specialized accreditations, see the individual Programs and Degrees pages.
  • How can I send a copy of my official transcripts to another organization?
    To access your transcripts, log into the SOLAR System, select the Star System and select the Academic Office. Once there, click on the transcripts link.
Testimonial quote

I can honestly tell you that I would much rather have a Baker graduate….they have exceeded my expectations.

Amy Ensign
Major Southeast Michigan Hospital