AAS Baking and Pastry Arts Program


NECI at The North Coast College’s Associate of Applied Science (AAS) in Baking and Pastry Arts degree program is based on the highly ranked baking and pastry program of our sister college, New England Culinary Institute (NECI) which combines classroom work, intensive hands-on learning in the kitchens, and one off-site externship.

The AAS in Baking and Pastry Arts is designed to prepare qualified students to become creative baking professionals specializing in the area of baking and pastry. The focus of training will be in the pastry kitchen but will also converge components of the savory kitchen, business management, and general education. The AAS Baking and Pastry degree provides students with a comprehensive framework of general skills needed to perform effectively in any foodservice operation.

The first twelve months of the program are spent in a combination of technical and lecture-based classes, lab instruction, and hands-on learning in our kitchens, followed by an externship in one of over 500 approved national and international externship sites.

As baking and pastry specialists, graduates are able to perform effectively in commercial kitchens, restaurants, hotels, resorts, bakeries, and pastry shops in such positions as baker, pastry cook, or assistant pastry chef. Certain students may achieve higher standing in different operations.

Educational Objectives

To achieve its primary goal of training skilled bakers and pastry cooks, NECI at The NCC has established the following program objectives:

  • To provide practical training in baking, pastry, and fundamental culinary skills
  • To provide students with the foundations of modern business management practices in the context of the food service industry
  • To impart to students a basic theoretical knowledge of baking, pastry, and culinary arts
  • To help students develop the attributes of a professional cook, such as speed, stamina, dexterity, hand-eye coordination, timing, and the ability to work with others, while emphasizing the aesthetics of food preparation and presentation
  • To evaluate and strengthen each student’s general education in the relevant areas of English, math, food science, and culinary history

These objectives influence all facets of the program, from the curriculum and teaching techniques to the code of student conduct in the classroom, and serve as important guidelines for all those who study at [email protected].

Program Outline


Semester 1


ENG101 English Writing 3
CD119 Career development Seminar I 3
CA100 Culinary Foundations 3
BAKE100 Foundations of Baking 3
SAN100 Sanitation, Allergens, and Cost Control 3
Total 15

Semester 2


MTH143 Foundations of Quantitative Literacy 3
BAKE101 Artisan Breads 3
PASTRY105 Contemporary Dessert Design & Pastry Techniques 3
HOSP100 Foundations of Hospitality 3
PRAC100 Practicum I 6
Total 18


Semester 3


SCI320 Nutritional Science 3
HUM270 Global Traditions: Culture and Cuisine 3
BAKE201 Speciality Cakes 3
BAKE205 Viennoserie 3
PRAC102 Practicum II 6
Total 18

Semester 4


PORT200 Portfolio Review 3
EXT200 Externship 6
Total 9


Click here for Baking and Pastry Arts Program Descriptions

Click here for Baking and Pasty Arts Associate Degree Gainful Employment Disclosure