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Program checklist · A.A.S.

Baking and Pastry Arts, A.A.S.

Niagara County Community College · Sanborn, 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
A.A.S.
Credential class
ceterms:AssociateDegree
Catalog edition
2026-2027 Student Catalog
Checklist type
degree-program
Description
New York State and the U.S. Department of Labor project the need for qualified bakers will double in the next five to 10 years. Locally, research indicates that 75 percent of the chefs in Western New York would employ graduates of a program such as SUNY Niagara’s Baking and Pastry Arts program.
Identifiers
IPEDS UNITID
193946
CourseShelf checklist
CK_193946_e6d21a17
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

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

Program Requirements (BPA)

11 items
  1. A total of at least 64-credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
    Not resolved to a course
  2. At least a C grade in all pastry arts/culinary arts laboratory and internship courses.
    Not resolved to a course
  3. Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.
    Not resolved to a course
  4. Students will demonstrate the ability to engage in baking and pastry lab activities safely and effectively by performing essential tasks such as preparation, production, finishing, and cleanup. Students are expected to: a. Stand and work at a lab station for up to 3 continuous hours b. Use fine motor skills for tasks such as mixing, piping, and dough handling c. Safely operate ovens, mixers, and small equipment d. Perform repetitive motions and lift to 25 lbs. if needed e. Tolerate typical kitchen conditions such as heat, steam, and noise with or without reasonable accommodations in accordance with the Americans with Disabilities Act (ADA).
    Not resolved to a course
  5. Baking and Pastry Arts: A minimum of 43-credit hours to include: CUL 130 - Sanitation and Safety CUL 131 - Food Supervisory Management CUL 141 - Purchasing & Costing PAS 100 - Baking Theory and Principles PAS 101 - Breads, Rolls and Breakfast Pastries ** PAS 102 - Classical Pastries ** PAS 103 - Cakes and Tortes ** PAS 106 - Plated Desserts ** PAS 110 - Baking Foundations ** PAS 142 - Baking Nutrition and Special Diets ** PAS 201 - Candies and Confections ** PAS 202 - Specialty Cakes ** PAS 205 - Bakery Experience I ** PAS 207 - Bakery Experience II ** PAS 210 - Advanced Pastry Techniques ** PAS 215 - Advanced Bread Production ** HOS 212 - Industry Experience **
    Not resolved to a course
  6. Communication - Written General Education (COMW): A minimum of 6-credit hours to include: ENG 101 - Writing I * ENG 102 - Writing II
    Not resolved to a course
  7. Communication - Oral General Education (COMO): A minimum of 3-credit hours to include: BUS 229 - Business Communications OR SPE 101 - Foundations of Communication
    Not resolved to a course
  8. Liberal Arts/General Education: A minimum of 3-credit hours must also meet the General Education Requirement for Arts (ARTS), Humanities (HUMN), Social Science (SOCS), World Language (WLNG), World History & Global Awareness (GLBL), or US History & Civic Engagement (USCV): ___ ___ Liberal Arts /General Education elective
    Not resolved to a course
  9. Natural Science & Scientific Reasoning (NSCI) General Education Elective - A minimum of 3-credits to include: ___ ___ Natural Science & Scientific Reasoning elective
    Not resolved to a course
  10. Mathematics & Quantitative Reasoning (MATH) General Education Elective - A minimum of 3-credits to include: MAT ___ Mathematics & Quantitative Reasoning elective
    Not resolved to a course
  11. Diversity: Equity, Inclusion & Social Justice (DVRS) General Education Elective - A minimum of 3-credit hours to include: ___ ___ Diversity: Equity, Inclusion & Social Justice elective
    Not resolved to a course

Typical Program

0 items

    First Semester

    6 items
    1. CUL 130
      Sanitation and Safety 2 Cr.
      Not resolved to a course
    2. ENG 101
      Writing I
      As published: “Writing I 3 Cr. *”
      3
    3. PAS 100
      Baking Theory and Principles
      As published: “Baking Theory and Principles 3 Cr.”
      3
    4. PAS 101
      Breads, Rolls and Breakfast Pastries
      As published: “Breads, Rolls and Breakfast Pastries 3 Cr. **”
      3
    5. PAS 102
      Classical Pastries
      As published: “Classical Pastries 3 Cr. **”
      3
    6. PAS 110
      Baking Foundations
      As published: “Baking Foundations 2 Cr. **”
      2

    Second Semester

    6 items
    1. CUL 141
      Purchasing & Costing 2 Cr.
      Not resolved to a course
    2. ENG 102
      Writing II
      As published: “Writing II 3 Cr.”
      3
    3. Liberal Arts /General Education elective (HUMN, SOCS, ARTS, USCV, GLBL, WLNG) 3 Cr.
      Not resolved to a course
    4. PAS 103
      Cakes and Tortes
      As published: “Cakes and Tortes 3 Cr. **”
      3
    5. PAS 106
      Plated Desserts
      As published: “Plated Desserts 3 Cr. **”
      3
    6. PAS 202
      Specialty Cakes
      As published: “Specialty Cakes 3 Cr. **”
      3

    Third Semester

    6 items
    1. BUS 229
      Business Communications
      As published: “Business Communications 3 Cr. OR SPE 101 - Foundations of Communication 3 Cr.”
      3
    2. PAS 142
      Baking Nutrition and Special Diets
      As published: “Baking Nutrition and Special Diets 2 Cr. **”
      2
    3. PAS 201
      Candies and Confections
      As published: “Candies and Confections 3 Cr. **”
      3
    4. PAS 205
      Bakery Experience I
      As published: “Bakery Experience I 2 Cr. **”
      2
    5. HOS 212
      Industry Experience 3 Cr. **
      Not resolved to a course
    6. Mathematics & Quantitative Reasoning elective 3 Cr.
      Not resolved to a course

    Fourth Semester

    6 items
    1. PAS 207
      Bakery Experience II
      As published: “Bakery Experience II 2 Cr. **”
      2
    2. PAS 210
      Advanced Pastry Techniques
      As published: “Advanced Pastry Techniques 3 Cr. **”
      3
    3. PAS 215
      Advanced Bread Production
      As published: “Advanced Bread Production 2 Cr. **”
      2
    4. Diversity: Equity, Inclusion & Social Justice (DVRS) General Education elective 3 Cr.
      Not resolved to a course
    5. Natural Science & Scientific Reasoning (NSCI) General Education elective 3 Cr.
      Not resolved to a course
    6. CUL 131
      Food Supervisory Management 2 Cr.
      Not resolved to a course

    Typical Program 16-Month Curriculum (Fall Start)

    0 items

      First Semester (Fall)

      6 items
      1. CUL 130
        Sanitation and Safety 2 Cr.
        Not resolved to a course
      2. ENG 101
        Writing I
        As published: “Writing I 3 Cr. *”
        3
      3. PAS 100
        Baking Theory and Principles
        As published: “Baking Theory and Principles 3 Cr.”
        3
      4. PAS 101
        Breads, Rolls and Breakfast Pastries
        As published: “Breads, Rolls and Breakfast Pastries 3 Cr. **”
        3
      5. PAS 102
        Classical Pastries
        As published: “Classical Pastries 3 Cr. **”
        3
      6. PAS 110
        Baking Foundations
        As published: “Baking Foundations 2 Cr. **”
        2

      Winter Intersession

      1 item
      1. Liberal Arts /General Education elective (HUMN, SOCS, ARTS, USCV, GLBL, WLNG) 3 Cr.
        Not resolved to a course

      Second Semester (Spring)

      6 items
      1. PAS 103
        Cakes and Tortes
        As published: “Cakes and Tortes 3 Cr. **”
        3
      2. PAS 106
        Plated Desserts
        As published: “Plated Desserts 3 Cr. **”
        3
      3. PAS 142
        Baking Nutrition and Special Diets
        As published: “Baking Nutrition and Special Diets 2 Cr. **”
        2
      4. ENG 102
        Writing II
        As published: “Writing II 3 Cr.”
        3
      5. Mathematics & Quantitative Reasoning (MATH) elective 3 Cr.
        Not resolved to a course
      6. PAS 202
        Specialty Cakes
        As published: “Specialty Cakes 3 Cr. **”
        3

      Third Semester (Summer)

      5 items
      1. CUL 141
        Purchasing & Costing 2 Cr.
        Not resolved to a course
      2. HOS 212
        Industry Experience 3 Cr. **
        Not resolved to a course
      3. PAS 205
        Bakery Experience I
        As published: “Bakery Experience I 2 Cr. **”
        2
      4. PAS 207
        Bakery Experience II
        As published: “Bakery Experience II 2 Cr. **”
        2
      5. Natural Science & Scientific Reasoning General Education elective 3 Cr.
        Not resolved to a course

      Fourth Semester (Fall)

      6 items
      1. PAS 201
        Candies and Confections
        As published: “Candies and Confections 3 Cr. **”
        3
      2. PAS 210
        Advanced Pastry Techniques
        As published: “Advanced Pastry Techniques 3 Cr. **”
        3
      3. PAS 215
        Advanced Bread Production
        As published: “Advanced Bread Production 2 Cr. **”
        2
      4. BUS 229
        Business Communications
        As published: “Business Communications 3 Cr. OR SPE 101 - Foundations of Communication”
        3
      5. Diversity: Equity, Inclusion & Social Justice (DVRS) General Education elective 3 Cr.
        Not resolved to a course
      6. CUL 131
        Food Supervisory Management 2 Cr.
        Not resolved to a course

      Note

      0 items

        Additional Costs

        0 items

          Scholarship Opportunities

          0 items
            Source. Niagara County Community College, catalog 2026-2027 Student Catalog — https://catalog.niagaracc.suny.edu/preview_program.php?catoid=36&poid=3502&returnto=2917. Captured page pages/0042.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.