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.
Pastry Arts (PAS)
All degree-seeking students must complete a First Year Experience (FYE) course as part of the first 12 credit hours taken at Cincinnati State.
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| PAS 100 | Theory of Baking | 3 | ||
| PAS 110 | Celebration Cakes | 3 | ||
| HRM 105 | Food Service Sanitation | 1 | ||
| PAS 105 | Fundamentals of Baking | 3 | ||
| DT 120 | NUTRITION FOR A HEALTHY LIFESTYLE | 3 | ||
| HRM 100 | Hospitality Careers | 1 | ||
| ENG 101 | English Composition 1 | 3 | ||
| Semester 2 | ||||
| PAS 115 | Pastry Production and Design | 3 | ||
| ENG 10X English Composition Elective | 3 | |||
| XXX XXX Arts/Humanities Elective | 3 | |||
| BUS 190 | Professional Practices | 2 | ||
| LAW 101 | Business Law | 3 | ||
| IM 111 | Computer Applications 1 | 3 | ||
| PAS 120 | Nutritional Baking and Cuisine | 3 | ||
| Semester 3 | ||||
| PAS 291 | Full-Time Cooperative Education 1: Pastry Arts | 2 | ||
| Semester 4 | ||||
| PAS 210 | Advanced Pastry and Buffet Design | 3 | ||
| ACC 101 | Financial Accounting | 3 | ||
| ECO 1XX Economics Elective | 3 | |||
| PAS 2XX Pastry Elective | 3 | |||
| COMM XXX Communication Elective | 3 | |||
| Semester 5 | ||||
| PAS 292 | Full-Time Cooperative Education 2: Pastry Arts | 2 | ||
| Semester 6 | ||||
| MGT 1XX Management Elective | 2 | |||
| PAS 290 | Pastry Capstone | 3 | ||
| MKT 105 | Marketing and Customer Relations | 3 | ||
| HRM 110 | Food and Beverage Cost Control | 3 | ||
| Total Credits: | 0 | 0 | 67 | |
Electives
| English Composition Elective | ||
| ENG 102 | English Composition 2: Contemporary Issues | 3 |
| ENG 103 | English Composition 2: Topics in Literature | 3 |
| ENG 105 | English Composition 2: Business Communication | 3 |
| Arts/Humanities Elective | ||
| Any Transfer Module course from ART, COMM, LIT, MUS, PHI, REL, THE | ||
| 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 and Confectionery Production | 3 |
| Economics Elective | ||
| ECO 105 | Principles of Microeconomics | 3 |
| ECO 110 | Principles of Macroeconomics | 3 |
| Communication Elective | ||
| COMM 105 | Interpersonal Communication | 3 |
| COMM 110 | Public Speaking | 3 |
| Management Elective | ||
| MGT 100 | Introduction to Management | 2 |
| MGT 101 | Principles of Management | 3 |
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 095 or appropriate placement test scores
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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 095 or appropriate placement test scores
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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: PAS 100 and PAS 105
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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
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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, PAS 100, and PAS 105
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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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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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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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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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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 110
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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 115
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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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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
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