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Baking and Pastry
Associate Applied Science
Curriculum code 1359
Course Requirements                    Restaurant/Hotel Management and Culinary Arts Web site


This A.A.S. degree program is designed to provide small business training essential to effective baking and pastry management in the hospitality industry. Graduates will be able to oversee any baking and pastry food service operation, including hotel, health care, cruise ship, catering, and manufacturing and gain expertise in menu planning, controls, marketing, nutrition, sanitation, and food preparation and production. The Baking and Pastry AAS degree prepares students for entry- to mid-level positions within the hospitality industry. This degree program is associated with the college’s 30-credit-hour certificate in Baking/Pastry Arts (Curriculum Code 1323).

Nature of Work—Students who complete this degree program will be prepared to be successful in baking and pastry-specific work, such as confectioner, pastry cook, pastry chef, cake decorator, and bread baker. Professionals work in retail, wholesale and food service environments. Workers can expect a fast pace, long hours, and high energy levels required for these jobs.

Types of Jobs—Employment opportunities are expected for jobs at upscale restaurants. Demand for restaurant services and varied menus may increase with the aging of the population. Respectively, highly skilled chefs and cooks may be needed to address these changing needs. Employment of institutional and cafeteria chefs and cooks will grow about as fast as average, and will be concentrated in educational and health service sectors.

Job Related Titles—Chef, Head Cook, Food Preparation and Serving Supervisor, Baker, Food Preparation Worker, Food Service Manager

Employment Outlook—Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade, which is more slowly than the average for all occupations. Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase. Also, there is a growing consumer desire for healthier, made-from-scratch meals that chefs and head cooks can better prepare. Job openings for chefs, head cooks, and food preparation and serving supervisors are expected to be good through 2018; however, competition should be keen for jobs at the more upscale restaurants that tend to pay more. Workers with a good business sense will have better job prospects, especially at restaurant chains where attention to costs is very important. Although job growth will create many new positions, the majority of job openings will stem from the need to replace workers who leave the occupation. The fast pace, long hours, and high energy levels required for these jobs often lead to high turnover.

For job and internship listings and job search assistance, contact the Job Resource Center, Student Services Center, S202, at (708) 974-5737, www.morainevalley.edu/jrc.

 
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