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 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.
The Pastry Arts program is accredited with Exemplary status by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Website: http://www.acfchefs.org.
For more information, please contact the Business Technologies Division at (513) 569-1620.
To apply for this program at Cincinnati State, visit the Admissions section of the College website.
Pastry Arts Certificate (PASC)
The Pastry Arts Certificate program provides an introduction to baking and pastry production. The one-year program includes instruction in various methods of pastry production used in the food service industry as well as techniques of cake decorating.
Courses completed for the certificate also apply to the Pastry Arts associate's degree program.
Students in the certificate program are not eligible for financial aid or Kentucky reciprocity.
For more information, please contact the Business Technologies Division at (513) 569-1620.
To apply for this program at Cincinnati State, visit the Admissions section of the College website.
Pastry Arts (PAS)
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| DT 120 | Nutrition for a Healthy Lifestyle ( T) | 3 | 0 | 3 |
| HRM 100 | Hospitality Careers ( B) | 1 | 0 | 1 |
| PAS 100 | Theory of Baking ( T) | 3 | 0 | 3 |
| PAS 110 | Celebration Cakes ( T) | 0 | 6 | 3 |
| PAS 105 | Fundamentals of Baking ( T) | 0 | 6 | 3 |
| FYE 1XX First Year Experience Elective (B) | 1 | 0 | 1 | |
| CUL 115 | Food Service Sanitation ( G) | 1 | 0 | 1 |
| Semester 2 | ||||
| BUS 190 | Professional Practices ( B) | 1 | 0 | 1 |
| ENG 101 | English Composition 1 ( G) | 3 | 0 | 3 |
| IM 111 | Computer Applications ( B) | 2 | 3 | 3 |
| PAS 115 | Pastry Production and Design ( T) | 0 | 6 | 3 |
| PAS 120 | Nutritional Baking and Cuisine ( T) | 1 | 4 | 3 |
| HRM 110 | Food and Beverage Cost Control ( T) | 3 | 0 | 3 |
| Semester 3 | ||||
| PAS X9X Cooperative Education Elective 1: Pastry Arts (T) | 1 | 40 | 2 | |
| Semester 4 | ||||
| ECO 105 | Principles of Microeconomics ( G) | 3 | 0 | 3 |
| PAS 210 | Advanced Pastry and Buffet Design ( T) | 0 | 6 | 3 |
| ENG 10X English Composition Elective (G) | 3 | 0 | 3 | |
| MAT 1XX Mathematics Elective (G) | 3 | 0 | 3 | |
| PAS 2XX Pastry Elective (T) | 0 | 6 | 3 | |
| Semester 5 | ||||
| ACC 101 | Financial Accounting ( B) | 2 | 2 | 3 |
| MGT 101 | Principles of Management ( B) | 3 | 0 | 3 |
| MKT 101 | Principles of Marketing ( B) | 3 | 0 | 3 |
| PAS 290 | Pastry Capstone ( T) | 1 | 5 | 3 |
| XXX XXX Arts/Humanities Elective (G) | 3 | 0 | 3 | |
| Semester 6 | ||||
| PAS X9X Cooperative Education Elective 2: Pastry Arts (T) | 1 | 40 | 2 | |
| Total Credits: | 42 | 124 | 65 | |
Electives
| First Year Experience Elective | ||
| FYE 100 | College Success Strategies: Overview | 1 |
| FYE 105 | College Success Strategies: Overview and Application | 2 |
| FYE 110 | College Success Strategies: Practice and Application | 3 |
| FYE 120 | College Success Strategies: Campus Integration | 4 |
| Arts/Humanities Elective | ||
| ART 110 | Introduction to Art | 3 |
| ART 111 | Art History: Ancient to Medieval Periods | 3 |
| ART 112 | Art History: Renaissance to the Present | 3 |
| ART 120 | Design History | 3 |
| Or Any FRN or SPN | ||
| English Composition Elective | ||
| ENG 102 | English Composition 2: Contemporary Issues | 3 |
| ENG 103 | English Composition 2: Writing about Literature | 3 |
| ENG 104 | English Composition 2: Technical Communication | 3 |
| ENG 105 | English Composition 2: Business Communication | 3 |
| Mathematics Elective | ||
| MAT 105 | Quantitative Reasoning | 3 |
| MAT 111 | Business Mathematics | 3 |
| Pastry Elective | ||
| PAS 215 | Novelty and Theme Cake Production | 3 |
| PAS 220 | Advanced Wedding Cake Production | 3 |
| PAS 225 | Artisan Bread Baking | 3 |
| PAS 230 | Chocolate Centerpiece Design | 3 |
| Cooperative Education Electives (4 credit hours required) | ||
| PAS 191 | Part-Time Cooperative Education 1: Pastry Arts | 1 |
| PAS 192 | Part-Time Cooperative Education 2: Pastry Arts | 1 |
| PAS 193 | Part-Time Cooperative Education 3: Pastry Arts | 1 |
| PAS 194 | Part-Time Cooperative Education 4: Pastry Arts | 1 |
| PAS 291 | Full-Time Cooperative Education 1: Pastry Arts | 2 |
| PAS 292 | Full-Time Cooperative Education 2: Pastry Arts | 2 |
Some courses are offered in alternative versions identified with a letter after the course number-- for example, ENG 101 and ENG 101A.
- This curriculum displays only course numbers without the added letter.
- The alternative version, when available, meets the requirements of the course version without the added letter.
The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum.
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
Pastry Arts Certificate (PASC)
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| PAS 100 | Theory of Baking | 3 | 0 | 3 |
| PAS 105 | Fundamentals of Baking | 0 | 6 | 3 |
| PAS 110 | Celebration Cakes | 0 | 6 | 3 |
| Semester 2 | ||||
| CUL 115 | Food Service Sanitation | 1 | 0 | 1 |
| PAS 115 | Pastry Production and Design | 0 | 6 | 3 |
| PAS XXX Pastry Elective | 0 | 6 | 3 | |
| Total Credits: | 4 | 24 | 16 | |
| Pastry Elective | ||
| PAS 215 | Novelty and Theme Cake Production | 3 |
| PAS 220 | Advanced Wedding Cake Production | 3 |
| PAS 225 | Artisan Bread Baking | 3 |
| PAS 230 | Chocolate Centerpiece Design | 3 |
Some courses are offered in alternative versions identified with a letter after the course number-- for example, ENG 101 and ENG 101A.
- This curriculum displays only course numbers without the added letter.
- The alternative version, when available, meets the requirements of the course version without the added letter.
Pastry Arts (PAS)
- Identify proper ServSafe Sanitation Practices and obtain ServSafe Food Protection Manager Certification
- Define different ingredients in the bake shop and their importance.
- Demonstrate basic baking techniques and procedures.
- Prepare different types of breads, yeast and quick.
- Demonstrate how to properly cut, layer and decorate a cake.
- Apply dessert plating techniques.
- Outline food costs for pastry products.
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: Placement into ENG 101A, and MAT 093 or MAT 105A or appropriate Math placement, and admitted to the Pastry Arts program.
Corequisites:
PAS 105: Fundamentals of Baking PAS 110: Celebration Cakes
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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: Placement into ENG 101A, and MAT 093 or MAT 105A or appropriate Math placement, and admitted to the Pastry Arts program.
Corequisites:
PAS 100: Theory of Baking PAS 110: Celebration Cakes
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Instructor Consent Required
PAS 110 Celebration Cakes
3 Credits. 0 Lecture Hour. 6 Lab Hours.
A course on basic design and production of cakes for celebrations such as weddings, birthdays, anniversaries, and other special occasions.
Prerequisites: Placement into ENG 101A, and MAT 093 or MAT 105A or appropriate Math placement, and admitted to Pastry Arts program
Corequisites:
PAS 100: Theory of Baking PAS 105: Fundamentals of Baking
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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 and PAS 105 and PAS 110 (minimum grade C for all)
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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: proper use of a knife, basic savory cooking techniques, nutritional significance of ingredients; replacements for fat, dairy, gluten, and sugar; and techniques for recipe modification.
Prerequisites: DT 120 and PAS 100 and PAS 105 (minimum grade C for all)
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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: BUS 190 (minimum grade C) and co-op coordinator consent
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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 210 Advanced Pastry and Buffet Design
3 Credits. 0 Lecture Hour. 6 Lab Hours.
A course on production of a pastry buffet through assembly of a variety of cakes, petits fours, candies, chocolates, and centerpiece.
Prerequisites: PAS 115 (minimum grade C)
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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 (minimum grade C)
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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 (minimum grade C)
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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 or CUL 105 (minimum grade C for both)
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Instructor Consent Required
PAS 230 Chocolate Centerpiece Design
3 Credits. 0 Lecture Hour. 6 Lab Hours.
A course on chocolate use, focusing on proper tempering and construction of a chocolate centerpiece as well as preparing molded chocolate candies.
Prerequisites: PAS 105 (minimum grade C)
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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 restaurant and catering events.
Prerequisites: PAS 210 (minimum grade C)
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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 PAS 105 (minimum grade C for both), 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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Faculty
Program Chair
Chef Mary (Betsy) Lasorella, CEPC
mary.lasorella@cincinnatistate.edu
Co-Op Coordinator
Scott Holubetz, AAB, AOS, BA
scott.holubetz@cincinnatistate.edu
Business Division Advising
(513) 569-1620
BTDadvisors@cincinnatistate.edu