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Program checklist · Associate in Occupational Studies

Baking & Pastry Arts Management, AOS

Mohawk Valley Community College · Utica, NY

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Associate in Occupational Studies
Credential class
ceterms:AssociateDegree
Total credits (published)
63
Catalog edition
College Catalog 2026-2027
Checklist type
degree-program
Description
This program prepares students for positions in the food service industry, including skills and knowledge in food preparation, baking,and catering. With experience and additional training, students maybe qualified for positions leading to sous chef, executive chef, and/or kitchen (production) manager or catering manager. Instruction in this program takes place primarily at the Rome Campus.
Identifiers
IPEDS UNITID
193283
CourseShelf checklist
CK_193283_3ddfb911
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

First Semester

6 items
  1. CF 100
    College Foundations Seminar
    Not resolved to a course
    1
  2. FS 103
    Culinary Fundamentals 1
    Not resolved to a course
    4
  3. FS 121
    Baking 1
    Not resolved to a course
    4
  4. FS 150
    Safety and Sanitation
    Not resolved to a course
    2
  5. FS 151
    Culinary Math
    Not resolved to a course
    2
  6. FS 160
    Dining Room Service
    Not resolved to a course
    3

Second Semester

5 items
  1. FS 152
    Culinary Nutrition
    Not resolved to a course
    2
  2. FS 205
    Baking 2
    Not resolved to a course
    4
  3. FS 225
    Advanced Bread Baking
    Not resolved to a course
    3
  4. FS 141
    Purchasing for the Hospitality Industry
    Not resolved to a course
    3
  5. HT 101
    Introduction to the Hospitality Industry
    Not resolved to a course
    3

Third Semester

5 items
  1. FS 208
    Classical Cakes and Tortes
    Not resolved to a course
    3
  2. FS 209
    Bakeshop Operations 1
    Not resolved to a course
    4
  3. FS 233
    Principles of Food Marketing
    Not resolved to a course
    3
  4. FS 202
    Menu & Facilities Planning
    Not resolved to a course
    3
  5. HT 215
    Supervisory Leadership in Hospitality
    Not resolved to a course
    3

Fourth Semester

5 items
  1. FS 258
    Advanced Bakeshop
    Not resolved to a course
    3
  2. FS 259
    Bakeshop Operations 2
    Not resolved to a course
    4
  3. FS 260
    Topics in Culinary Arts
    Not resolved to a course
    3
  4. FS 242
    Beverage & Bartending Management
    Not resolved to a course
    3
  5. FS 290
    Food Service Internship
    Not resolved to a course
    3

Program Goals and Outcomes

12 items
  1. Prepare students to demonstrate professional baking and pastry production skills​
    Not resolved to a course
  2. Students will prepare a variety of baked goods, pastries, breads, cakes, and desserts using classical and contemporary baking techniques while meeting industry standards for consistency, quality, and efficiency.​
    Not resolved to a course
  3. Prepare students to apply food safety, sanitation, and workplace safety standards
    Not resolved to a course
  4. Students will demonstrate safe food handling, sanitation, personal hygiene, and proper equipment use in accordance with health regulations and industry best practices.​
    Not resolved to a course
  5. Prepare students to utilize baking math, ingredient functionality, and production control​
    Not resolved to a course
  6. Students will accurately weigh, measure, scale, and convert formulas while applying knowledge of ingredient functions to achieve desired product quality and troubleshoot production issues.​
    Not resolved to a course
  7. Prepare students to demonstrate professionalism, communication, and teamwork
    Not resolved to a course
  8. ​Students will communicate effectively with peers, instructors, customers, and supervisors while demonstrating teamwork, reliability, professionalism, and the ability to function successfully in a production environment.​
    Not resolved to a course
  9. Prepare students to create and present bakery products with quality and creativity​
    Not resolved to a course
  10. Students will design, finish, and present baked goods and desserts with professional appearance, aesthetic appeal, and attention to flavor, texture, and customer expectations.​
    Not resolved to a course
  11. To prepare students to demonstrate information literacy​
    Not resolved to a course
  12. Students will evaluate information from a variety of sources with an awareness of authority, validity, bias, ethics, and origin, using traditional and emerging technologies.
    Not resolved to a course
Source. Mohawk Valley Community College, catalog College Catalog 2026-2027 — https://catalog.mvcc.edu/preview_program.php?catoid=3&poid=249&returnto=235. Captured page pages/0067.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.