Pastry Arts (PAS & PASC)

This is an archived copy of the 2021-2022 catalog. To access the most recent version of the catalog, please visit http://catalog.cincinnatistate.edu.

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 1LecLabCredits
DT 120Nutrition for a Healthy Lifestyle ( T) 303
HRM 100Hospitality Careers ( B) 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
CUL 115Food Service Sanitation ( B) 101
Semester 2  
BUS 190Professional Practices ( B) 101
ENG 101English Composition 1 ( G) 303
IM 111Computer Applications ( B) 233
PAS 115Pastry Production and Design ( T) 063
PAS 120Nutritional Baking and Cuisine ( T) 143
XXX 1XX Arts/Humanities Elective (G)  303
Semester 3  
PAS X9X Cooperative Education Elective 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)  063
Semester 5  
ACC 101Financial Accounting ( B) 223
HRM 110Food and Beverage Cost Control ( T) 303
MGT 101Principles of Management ( B) 303
MKT 101Principles of Marketing ( B) 303
PAS 290Pastry Capstone ( T) 153
Semester 6  
PAS X9X Cooperative Education Elective 2: Pastry Arts (T)  1402
Total Credits:  4212465

 Electives

First Year Experience Elective
FYE 100College Success Strategies: Overview1
FYE 105College Success Strategies: Overview and Application2
FYE 110College Success Strategies: Practice and Application3
Arts/Humanities Elective
ART 110Introduction to Art3
ART 111Art History: Ancient to Medieval Periods3
ART 112Art History: Renaissance to the Present3
FRN 101Elementary French 14
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 Reasoning3
MAT 111Business Mathematics3
Pastry Elective
PAS 215Novelty and Theme Cake Production3
PAS 220Advanced Wedding Cake Production3
PAS 225Artisan Bread Baking3
PAS 230Chocolate Centerpiece Design3
Cooperative Education Electives (4 credit hours required)
PAS 191Part-Time Cooperative Education 1: Pastry Arts1
PAS 192Part-Time Cooperative Education 2: Pastry Arts1
PAS 193Part-Time Cooperative Education 3: Pastry Arts1
PAS 194Part-Time Cooperative Education 4: Pastry Arts1
PAS 291Full-Time Cooperative Education 1: Pastry Arts2
PAS 292Full-Time Cooperative Education 2: Pastry Arts2

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 1LecLabCredits
PAS 100Theory of Baking 303
PAS 105Fundamentals of Baking 063
PAS 110Celebration Cakes 063
Semester 2  
CUL 115Food Service Sanitation 101
PAS 115Pastry Production and Design 063
PAS XXX Pastry Elective  063
Total Credits:  42416
Pastry Elective
PAS 215Novelty and Theme Cake Production3
PAS 220Advanced Wedding Cake Production3
PAS 225Artisan Bread Baking3
PAS 230Chocolate Centerpiece Design3

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)

  • 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 MAT 105A, or appropriate placement
Corequisites: PAS 105: Fundamentals of Baking PAS 110: Celebration Cakes

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 MAT 105A or appropriate placement
Corequisites: PAS 100: Theory of Baking PAS 110: Celebration Cakes

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 MAT 105A or appropriate placement
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 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

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

Lauren Nelson, BS
lauren.nelson@cincinnatistate.edu