# Baking and Pastry Arts **Institution:** Culinary Institute Of Virginia of ECPI University **College:** Culinary Arts **Sub-Program:** Culinary Arts **Degree:** Associate of Applied Science in Baking and Pastry Arts **Canonical URL:** https://www.ecpi.edu/college-of-culinary-arts/programs/baking-and-pastry-arts-associate-degree **Last Updated:** 2026-08-25T18:04:21+00:00 ## Baking and Pastry Arts Overview Baked goods and pastries offer culinary professionals the chance to blend their cooking skills with a dash of creativity and a pinch of artistry. If creating sumptuous tarts and clever cakes sounds like a recipe for your future, consider the Culinary Institute of Virginia (CIV), ECPI University’s College of Culinary Arts. Here, award-winning chefs with real-world experience are prepared to help you enter this dynamic segment of the food service industry. Through CIV’s hands-on baking and pastry arts program, you could earn an Associate of Applied Science Degree in Baking and Pastry Arts in as little as 15 months. Experienced chef instructors will guide you through the science and art of creating delectable baked items and pastries as you prepare for an intensive but exciting externship. If interested, students could also earn a Baking and Pastry Arts diploma in as little as 40 weeks. - **15 Months Associate's Degree** — 60 Credit Hours - **5 week terms** — 1 - 2 Courses Per Term ### Possible Career Paths Graduates of this program pursue many different career paths. Some of the most common are: - **Artisan Baker/Bread Baker** Focuses on producing high-quality breads using traditional methods and carefully selected ingredients, often in artisan bakery settings. - **Bake Shops & Pastry Shops** You could use your new skills in baking, pastry creation, dessert presentation, and kitchen production to craft high-quality treats and memorable customer experiences. - **Catering Pastry Chef** Prepares desserts and pastry items for large events, weddings, and hospitality settings, with a focus on quality, presentation, and efficient large-scale production. ## Program Structure and Learning Formats ### Locations - [Norfolk, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/norfolk-va) - [Virginia Beach, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/virginia-beach-va) - [Richmond, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/richmond-va-glen-allen) ## **Baking and Pastry Arts Curriculum** Associate of Applied Science in Baking and Pastry Arts ### Featured Courses - **Artisan Breads and Viennoiserie** — BPA130 This course provides students with the methodology used to prepare Artisan Breads, sweet dough and puff pastry. - **Advanced Pastry Design** — BPA235 This advanced course emphasizes the creation of modern cakes and entremets using contemporary pastry techniques. ### Program Requirements To receive the Associate of Applied Science in Baking and Pastry Arts, students must earn 60 semester credit hours. The program requires a minimum of four semesters, 15 months or 60 weeks of instruction. The program requirements are as follows: #### Core Courses 42 semester credit hours **Fulfill ALL of the following requirements:** **Complete ALL of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [BPA110](https://www.ecpi.edu/course/BPA110 "View BPA110") | [Principles of Baking and Pastry Arts](https://www.ecpi.edu/course/BPA110 "View BPA110") | 2 | | [BPA120](https://www.ecpi.edu/course/BPA120 "View BPA120") | [Basic Cakes and Tarts](https://www.ecpi.edu/course/BPA120 "View BPA120") | 2 | | [BPA130](https://www.ecpi.edu/course/BPA130 "View BPA130") | [Artisan Breads and Viennoiserie](https://www.ecpi.edu/course/BPA130 "View BPA130") | 4 | | [BPA228](https://www.ecpi.edu/course/BPA228 "View BPA228") | [Retail Baking](https://www.ecpi.edu/course/BPA228 "View BPA228") | 2 | | [BPA235](https://www.ecpi.edu/course/BPA235 "View BPA235") | [Advanced Pastry Design](https://www.ecpi.edu/course/BPA235 "View BPA235") | 2 | | [BPA245](https://www.ecpi.edu/course/BPA245 "View BPA245") | [Alternative Baking](https://www.ecpi.edu/course/BPA245 "View BPA245") | 2 | | [BPA265](https://www.ecpi.edu/course/BPA265 "View BPA265") | [Petit Fours](https://www.ecpi.edu/course/BPA265 "View BPA265") | 2 | | [BPA275](https://www.ecpi.edu/course/BPA275 "View BPA275") | [Baking and Pastry Capstone](https://www.ecpi.edu/course/BPA275 "View BPA275") | 4 | | [CAA101](https://www.ecpi.edu/course/CAA101 "View CAA101") | [Culinary Skills](https://www.ecpi.edu/course/CAA101 "View CAA101") | 2 | | [CAA111](https://www.ecpi.edu/course/CAA111 "View CAA111") | [Culinary Techniques](https://www.ecpi.edu/course/CAA111 "View CAA111") | 2 | | [CAA115](https://www.ecpi.edu/course/CAA115 "View CAA115") | [Kitchen Essentials](https://www.ecpi.edu/course/CAA115 "View CAA115") | 3 | | [CAA201](https://www.ecpi.edu/course/CAA201 "View CAA201") | [Banquet and Buffet Service](https://www.ecpi.edu/course/CAA201 "View CAA201") | 2 | | [CAA255](https://www.ecpi.edu/course/CAA255 "View CAA255") | [Procurement and Food Service Cost Control](https://www.ecpi.edu/course/CAA255 "View CAA255") | 3 | | [CAA260](https://www.ecpi.edu/course/CAA260 "View CAA260") | [Culinary Nutrition](https://www.ecpi.edu/course/CAA260 "View CAA260") | 3 | | [CAA270](https://www.ecpi.edu/course/CAA270 "View CAA270") | [Supervision for Food Service](https://www.ecpi.edu/course/CAA270 "View CAA270") | 3 | | [CAA280](https://www.ecpi.edu/course/CAA280 "View CAA280") | [Externship-CUL I-a](https://www.ecpi.edu/course/CAA280 "View CAA280") | 1 | | [CAA285](https://www.ecpi.edu/course/CAA285 "View CAA285") | [Externship-CUL I-b](https://www.ecpi.edu/course/CAA285 "View CAA285") | 1 | AND **Complete ANY of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [CAA130](https://www.ecpi.edu/course/CAA130 "View CAA130") | [Pantry Kitchen](https://www.ecpi.edu/course/CAA130 "View CAA130") | 2 | | [CAA145](https://www.ecpi.edu/course/CAA145 "View CAA145") | [Retail Production](https://www.ecpi.edu/course/CAA145 "View CAA145") | 2 | #### Arts and Sciences Courses\* 15 semester credit hours **Complete ALL of the following Courses:** *\*For allowable substitutions of arts and sciences courses, see the Arts & Sciences Department page.* | Course ID | Course Name | Credit Hours | |---|---|---| | [COM115](https://www.ecpi.edu/course/COM115 "View COM115") | [Principles of Communication](https://www.ecpi.edu/course/COM115 "View COM115") | 3 | | [ENG110](https://www.ecpi.edu/course/ENG110 "View ENG110") | [College Composition](https://www.ecpi.edu/course/ENG110 "View ENG110") | 3 | | [HUM205](https://www.ecpi.edu/course/HUM205 "View HUM205") | [Culture, Thought, and the Human Experience](https://www.ecpi.edu/course/HUM205 "View HUM205") | 3 | | [MTH120](https://www.ecpi.edu/course/MTH120 "View MTH120") | [College Mathematics](https://www.ecpi.edu/course/MTH120 "View MTH120") | 3 | | [PSY105](https://www.ecpi.edu/course/PSY105 "View PSY105") | [Introduction to Psychology](https://www.ecpi.edu/course/PSY105 "View PSY105") | 3 | #### Self-Integration Courses 3 semester credit hours **Complete ALL of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [CAA100](https://www.ecpi.edu/course/CAA100 "View CAA100") | [Essentials for Success](https://www.ecpi.edu/course/CAA100 "View CAA100") | 3 | ## Baking and Pastry Arts Outcomes The objective of the Baking and Pastry Arts Degree program is to educate and train prospective bakers with the knowledge, skills and abilities necessary to compete for employment in the baking and pastry field. Upon successful completion of this degree program graduates are expected to: - Apply sound judgment and ethical practices in the professional baking and pastry environment. - Apply ServSafe standards to insure a safe and secure bakeshop. - Apply learned baking and pastry technical and analytical skills. - Communicate effectively to various audiences. - Practice continuous improvement in the Baking and Pastry Arts. - Collaborate effectively with team members to achieve success.