Pastry Arts (PAS)

Pastry Arts (PAS)

The Pastry Arts program at Cincinnati State prepares students for employment in the culinary industry as pastry chefs or as bakers in the field of baking and flour confectionery. The courses include technical aspects of baking and pastry commonly used in the industry, such as preparing yeast dough; producing cakes, cookies, and cold desserts; and constructing pastry centerpieces. Graduates earn an Associate of Applied Business degree.

For more information, please contact the Business Technologies Division at (513) 569-1620.

Pastry Arts (PAS)

Semester 1LecLabCredits
DT 120Nutrition for a Healthy Lifestyle ( T) 303
HRM 100Hospitality Careers ( B) 101
HRM 105Food Service Sanitation ( T) 101
PAS 100Theory of Baking ( T) 303
PAS 110Celebration Cakes ( T) 063
PAS 105Fundamentals of Baking ( T) 063
FYE 1XX First Year Experience Elective (B)  101
Semester 2  
BUS 190Professional Practices ( B) 101
ENG 101English Composition 1 ( G) 303
IM 111Computer Applications 1 ( B) 233
PAS 115Pastry Production and Design ( T) 063
PAS 120Nutritional Baking and Cuisine ( T) 143
ART 1XX Art Elective (G)  223
Semester 3  
PAS 291Full-Time Cooperative Education 1: Pastry Arts ( T) 1402
Semester 4  
ECO 105Principles of Microeconomics ( G) 303
PAS 210Advanced Pastry and Buffet Design ( T) 063
ENG 10X English Composition Elective (G)  303
MAT 1XX Mathematics Elective (G)  303
PAS 2XX Pastry Elective (T)    3
Semester 5  
PAS 292Full-Time Cooperative Education 2: Pastry Arts ( T) 1402
Semester 6  
ACC 101Financial Accounting ( B) 223
HRM 110Food and Beverage Cost Control ( T) 303
MGT 105Human Resource Management ( B) 303
MKT 101Principles of Marketing ( B) 303
PAS 290Pastry Capstone ( T) 153
Total Credits:  4112065

 Electives

First Year Experience Elective
FYE 100College Survival Skills1
FYE 105College Success Strategies2
FYE 110Community College Experience3
Art Elective
ART 141Drawing 13
ART 161Sculpture 13
English Composition Elective
ENG 102English Composition 2: Contemporary Issues3
ENG 103English Composition 2: Writing about Literature3
ENG 104English Composition 2: Technical Communication3
ENG 105English Composition 2: Business Communication3
Mathematics Elective
MAT 105Quantitative Reasoning for the Sciences3
MAT 111Business Mathematics3
Pastry Elective
PAS 215Novelty and Theme Cake Production3
PAS 220Advanced Wedding Cake Production3
PAS 225Artisan Bread Baking3
PAS 230Chocolate and Confectionery Production3

Courses

PAS 100 Theory of Baking
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on the science and technical components of baking. Topics include: function of ingredients, such as fats, sugar, liquids, and leavening agents; and flour technology. The course is delivered through online instruction only.
Prerequisites: Admitted to PAS program, and AFL 085 and AFM 092, or appropriate placement test scores
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Instructor Consent Required

PAS 105 Fundamentals of Baking
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on baking principles. Topics include: ingredient functions, weighing and measuring procedures, using leavening agents, and producing yeast dough, quick breads, puff pastries, pies, and tarts.
Prerequisites: Admitted to PAS program, and AFL 085 and AFM 092 or appropriate placement test scores
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Instructor Consent Required

PAS 110 Celebration Cakes
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on design and production of cakes for celebrations such as weddings, birthdays, anniversaries, and other special occasions.
Prerequisites: Admitted to PAS program, and AFL 085 and AFM 092, or appropriate placement test scores
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Instructor Consent Required

PAS 115 Pastry Production and Design
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on production and decorating of cakes, cookies, petits four, and fruit-based desserts. Topics include: make-up methods, finishing techniques, using pastry decoration mediums, and creating a sugar centerpiece.
Prerequisites: PAS 100, PAS 105, PAS 110
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Instructor Consent Required

PAS 120 Nutritional Baking and Cuisine
3 Credits. 1 Lecture Hour. 4 Lab Hours.

A course on producing nutritional baked goods. Topics include: nutritional significance of ingredients; replacements for fat, sodium, and sugar; and techniques for recipe modification.
Prerequisites: DT 120 and PAS 100 and PAS 105
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Instructor Consent Required

PAS 191 Part-Time Cooperative Education 1: Pastry Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their first part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: HRM 100 and co op coordinator consent
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Instructor Consent Required

PAS 192 Part-Time Cooperative Education 2: Pastry Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their second part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: PAS 191
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PAS 193 Part-Time Cooperative Education 3: Pastry Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their third part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: PAS 192
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PAS 194 Part-Time Cooperative Education 4: Pastry Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fourth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: PAS 193
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PAS 195 Part-Time Cooperative Education 5: Pastry Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fifth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: PAS 194
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PAS 196 Part-Time Cooperative Education 6: Pastry Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their sixth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: PAS 195
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PAS 198 First Year Special Topics in Pastry Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to [department/program name], which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Vary by section
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PAS 199 First Year Independent Project in Pastry Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Pastry Arts that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Pastry Arts faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
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PAS 210 Advanced Pastry and Buffet Design
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on production of a pastry buffet. Topics include: decoration techniques, creating dessert platters, and producing sugar centerpieces.
Prerequisites: PAS 115
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Instructor Consent Required

PAS 215 Novelty and Theme Cake Production
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on production of novelty and theme cakes. Topics include: cake sculpturing techniques, fondant figure-making, figure piping, and creative construction styles.
Prerequisites: PAS 110
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Instructor Consent Required

PAS 220 Advanced Wedding Cake Production
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on the design and construction of wedding cakes. Topics include: layering and covering tiered cakes, using techniques for fine piping design and royal icing, and creating gum paste flowers and other decorations.
Prerequisites: PAS 110
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Instructor Consent Required

PAS 225 Artisan Bread Baking
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on the production of fine artisan breads. Topics include: techniques for basic sponge and sour dough, lamination of dough, and production of European-style specialty bread products.
Prerequisites: PAS 105
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Instructor Consent Required

PAS 230 Chocolate and Confectionery Production
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on the production of fine chocolate confectionery items, emphasizing candy making and production.
Prerequisites: PAS 105
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Instructor Consent Required

PAS 290 Pastry Capstone
3 Credits. 1 Lecture Hour. 5 Lab Hours.

Students apply previous training in baking and pastry arts to advanced study of bakery production, emphasizing dessert production for restaurants.
Prerequisites: PAS 220
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Instructor Consent Required

PAS 291 Full-Time Cooperative Education 1: Pastry Arts
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their first full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: HRM 100 and co op coordinator consent
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PAS 292 Full-Time Cooperative Education 2: Pastry Arts
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their second full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: PAS 291
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PAS 293 Full-Time Cooperative Education 3: Pastry Arts
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their third full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: PAS 292
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PAS 298 Second Year Special Topics in Pastry Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Pastry Arts, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Vary by section
View Sections

PAS 299 Second Year Independent Project in Pastry Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Pastry Arts that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Pastry Arts faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
View Sections

Faculty

Program Chair

Jeffrey Sheldon, CCE
jeffrey.sheldon@cincinnatistate.edu

Advisor

Chef Mary (Betsy) Lasorella, CEPC
mary.lasorella@cincinnatistate.edu