2011-12
See your Career Program Advisor to help you get in the right classes.
Baking and Pastry Management Associate in Science Degree (and Certificate Program)
Set Yourself Up for a Great Career If you want to be on the cutting edge of the culinary industry, consider this – Valencia’s newest degree, in Baking and Pastry Management, is the only one in the state of Florida! Students will
Potential Careers • • • •
Baking and Pastry Chef Lead Baker, Bread and Pastry Assistant Bakery Manager Pastry Cook
• Baker’s Commis • Assistant Pastry Chef • Executive Pastry Chef
have an extraordinary advantage in starting exciting culinary
Potential Earnings
careers in one of the most acclaimed tourist destinations in the
For salary and wage information, visit: http://floridawages.com/
world. The Baking and Pastry Management program combines superb instruction and state-of-the-art production kitchens and
Contacts
facilities with hands-on experience in confectionary artistry,
Prospective Students:
including creating breads, pastries, cakes, chocolates and more.
Contact Enrollment Services at enrollment@valenciacollege.edu or call 407-582-1507.
Students will be taught by some of the best chefs in the world, including instructors from Walt Disney World, Universal
Current Students:
Orlando, and Valencia’s internationally trained Program
Mr. Pierre Pilloud Program Chair
West Campus: 407-582-1880 ppilloud@valenciacollege.edu
Ms. Patricia Terrill Career Program Advisor
West Campus: 407-582-1972 phale2@valenciacollege.edu
Director, Certified Executive Chef Pierre Pilloud. If you have an interest in creating visual masterpieces and developing your culinarian skills around baking and pastry arts, this is the program for you!
For a Jump Start on Your Career… Take the fast track to reaching your career goals with one of our certificate programs below. These certificate programs are designed to equip you with a specialized skill set for immediate employment or to upgrade your skills for job advancement. Most can be completed in one year or less, and all of the courses in the certificate programs can be applied towards the A.S. degree.
A.S. to Bachelor’s Degree Career Path… Did you know that all of Valencia’s A.S. degree programs will transfer into the Bachelor’s of Applied Science (B.A.S.) degree at UCF’s regional campuses, as well as other universities? For more information about specific locations and requirements, visit: regionalcampuses.ucf.edu/program/applied-science/ The Rosen College of Hospitality Management offers Bachelor of Science Degrees only. It is not considered a regional campus and does not offer the B.A.S. degree. Check out the Rosen campus at: hospitality.ucf.edu.
• Baking and Pastry Arts (35 credits)
Internship & Workforce Services Credit for Industry Certification/Licensure If you have earned a state approved industry certification, you may be eligible to receive credits toward your A.S. degree. For a listing of eligible industry certifications and A.S. degree programs, visit: valenciacollege.edu/asdegrees/credit_alternative.cfm. Receive updates about the program and connect with other students at: facebook.com/ValenciaHospitalityandCulinary ©2011 Valencia College ASP032911-08
If you need assistance with job resources or in locating an internship, please contact one of the individuals below: Vertrilla Hunt, East Campus: 407-582-2726 Carmen Diaz, West Campus: 407-582-1034 Matthew Abalos, Osceola Campus: 407-582-4196 For more information, visit: valenciacollege.edu/internship
Draftingand Baking andPastry Design Management Technology ADVANCED COURSES
Baking and Pastry Management (Hospitality and Tourism Institute) Associate in Science Degree This program provides students with an exciting opportunity to develop baking and pastry arts skills mastered in state-of-the-art production kitchens. Students will learn confectionary artistry in creating breads, cakes, pastries, and chocolates; yielding visual masterpieces. The program is designed for students planning to become a Pastry Chef and for culinarians, bakers, and others in the culinary industry who want to enhance their baking and pastry skills. Program expenses are given in the Financial section of this catalog. Students are strongly encouraged to consult a career program advisor in the department office for assistance in determining the best education plan for their career goals.
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Course
Title
FSS 2061C FSS 2059C FSS 2057C FSS 2060C FSS 2058C FSS 2950C FSS 2943
Basic and Classical Cakes and Pastries 3 Chocolates and Confections 4 Individual and Production Pastries 3 Restaurant and Production Desserts 4 Confectionary Art and Principles of Design 3 1 Culinary Competition 1-2 variable 1 Internship in Baking and Pastry 1-3 variable Total Credits 20 Total Degree Credits 64
Credits
NOTES: All specialized program courses are offered on the West Campus; some specialized courses are offered at other locations.
Although scheduling may not always provide for the following progression of courses, students should use the foundation, intermediate and advanced course sequence as a guide in program planning.
1
All degree-seeking students must satisfy entry testing requirements and satisfactorily complete all Mandatory Courses in reading, student success, mathematics, English, and English for Academic Purposes in which the student is placed.
General education courses are in bold print in the course listing.
Program Outcomes: • Discuss the various organizations of the hospitality industry. • Experience different baking procedures. • Integrate human management skills into the classes. • Compare various employability skills. • Apply sanitation procedures in food service operations. • Identify procedures relating to cost controls. • Differentiate various baking and pastry service operations. FOUNDATION COURSES Course
+* ENC 1101 SPC 1608 OST 1746 FOS 2201 FSS 1050C FSS 2500 Humanities
Title
Freshman Composition I Fundamentals of Speech Food Service Computer Applications Food Service Sanitation Management Baking Ingredients and Technology Food and Beverage Cost Control See Gen. Ed. Requirement Total Credits
Credits
3 3 2 3 3 3 3 20
Students must earn three credits in either a combination of FSS 2943 Internship in Baking and Pastry and FSS 2950C Culinary Competition, or three-credits in FSS 2943 Internship in Baking and Pastry.
Several Florida public universities provide opportunities for A.S. degree graduates to pursue a bachelor’s degree. All of Valencia’s A.S. degrees will transfer into the Bachelor of Applied Science (B.A.S.) degree offered at UCF’s regional campuses, as well as other universities. For more information on UCF’s B.A.S. degree, go to regionalcampuses.ucf.edu/program/applied-science. For other transfer options that may be available, go to valenciacollege.edu/asdegrees/tech.cfm. Students who want to continue their education should contact their university of choice for acceptance of this degree. For students who are interested in pursuing UCF’s B.A.S. degree, 36 credit hours of general education courses will be required. Students will have to fulfill the state’s foreign language requirement, which is two years of the same high school foreign language or two semesters of the same collegelevel foreign language.
INTERMEDIATE COURSES Course
* FSS 1052C FSS 2284C PSY 1012 FSS 2251 * FSS 2054C * FSS 2056C * FSS 2055C Science + * Mathematics
Title
Specialty Breads Catering and Banquet Management General Psychology Food and Beverage Management Cookies, Tarts, and Friandises Pastry Techniques Contemporary Cakes and Desserts or See Gen. Ed. Requirement Total Credits
Credits
3 3 3 3 3 3 3 3 24
Specialized courses may not be offered every session or on every campus. + This course must be completed with a grade of C or better. * This course has a prerequisite; check description in Valencia catalog.
BAKING AND PASTRY MANAGEMENT Draftingand Baking and Pastry Design Management Technology Baking and Pastry Arts (Hospitality and Tourism Institute) Technical Certificate This program provides students with an exciting opportunity to develop baking and pastry arts skills mastered in state-of-the-art production kitchens. Students will learn confectionary artistry in creating breads, cakes, and pastries, yielding visual masterpieces. The program is designed for students planning to become a Pastry Cook and for culinarians, bakers, and others in the culinary industry who want to enhance their baking and pastry skills. Program expenses are given in the Financial section of this catalog. Program Outcomes: • Discuss the various organizations of the hospitality industry. • Experience different baking procedures. • Integrate human management skills into the classes. • Compare various employability skills. • Apply sanitation procedures in food service operations. • Identify procedures relating to cost controls.
* * * * * * *
Course
Title
FOS 2201 FSS 2500 FSS 2251 FSS 1050C FSS 1052C FSS 2284C FSS 2054C FSS 2056C FSS 2055C FSS 2061C FSS 2057C FSS 2943
Food Service Sanitation Management Food and Beverage Cost Control Food and Beverage Management Baking Ingredients and Technology Specialty Breads Catering and Banquet Management Cookies, Tarts, and Friandises Pastry Techniques Contemporary Cakes and Desserts Basic and Classical Cakes and Pastries Individual and Production Pastries Internship in Baking and Pastry Management Total Certificate Credits
Credits
3 3 3 3 3 3 3 3 3 3 3 2 35
NOTE: All certificate courses are offered on the West Campus; some courses are offered at other locations.
Specialized courses may not be offered every session or on every campus. + This course must be completed with a grade of C or better. * This course has a prerequisite; check description in Valencia catalog.