Pastry Arts (PAS & PASC)
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 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.
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 ( B) | 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 1 ( B) | 2 | 3 | 3 |
| PAS 115 | Pastry Production and Design ( T) | 0 | 6 | 3 |
| PAS 120 | Nutritional Baking and Cuisine ( T) | 1 | 4 | 3 |
| XXX 1XX Arts/Humanities Elective (G) | 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 |
| HRM 110 | Food and Beverage Cost Control ( T) | 3 | 0 | 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 |
| 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 Survival Skills | 1 |
| FYE 105 | College Success Strategies | 2 |
| FYE 110 | Community College Experience | 3 |
| 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 |
| FRN 101 | Elementary French 1 | 4 |
| 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 and Confectionery Production | 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 |
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 and Confectionery Production | 3 |
Pastry Arts (PAS)
- Apply the basic principles of sanitation and safety in food service operations.
- Use and care for equipment normally found in the bakeshop or baking area.
- Demonstrate concepts of purchasing and receiving practices in quality food service operations.
- Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
- Develop skills in human relations and human resources..
- Apply the fundamentals of baking science to the preparation of a variety of products.
- Demonstrate skills in advanced decorating techniques and complex preparations of pastry, confections, and dessert products.
- Demonstrate knowledge of production and plating methods for a variety of baked goods, desserts, and confectioneries.
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 ENG 085 and MAT 093, or appropriate placement test scores
Corequisites:
PAS 105 and PAS 110
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 ENG 085 and MAT 093 or appropriate placement test scores
Corequisites:
PAS 100 and PAS 110
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 ENG 085 and MAT 093, or appropriate placement test scores
Corequisites:
PAS 100 : Theory of Baking, PAS 105 : Fundamentals of Baking
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)
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 (minimum grade C for all)
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
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
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
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
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
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
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
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
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 (minimum grade C)
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)
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)
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 (minimum grade C)
Instructor Consent Required
PAS 230 Chocolate and Confectionery Production
3 Credits. 0 Lecture Hour. 6 Lab Hours.
A course on chocolate use, focusing on proper tempering and construction of a chocolate centerpiece. Topics include: candy making and coating.
Prerequisites: PAS 105 (minimum grade C)
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 210 (minimum grade C)
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
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
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
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
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
Faculty
Program Chair
Chef Mary (Betsy) Lasorella, CEPC
mary.lasorella@cincinnatistate.edu
Co-Op Coordinator
Scott Holubetz, AAB, AOS, BA
scott.holubetz@cincinnatistate.edu
Advisor
Arieanna Crittenden, MS
arieanna.crittenden@cincinnatistate.edu