It takes a special type of person to thrive in the baking world – the type who is extremely precise and attentive to detail, yet who also possesses the creative stroke of an artist. We know the type well.

Whether looking to own your own shop, to work as a pastry chef or to become the world’s finest cake decorator, OCI offers the program to help you fully bake your goals. You will even have the chance to work in OCI’s own student-operated fine-dining restaurant before embarking on a professional externship.

Baking and Pastry Management Associate of Applied Science Degree (AAS)

64 Weeks

A classic French bakery. A cupcake shop. A wedding cake business. You can be ready for it all at the end of this program.

The AAS program covers many facets of Baking and Pastry Management, from the fundamentals of weights and measures, to baking methods and pastry arts, to running a successful business.

Program Outline

Program Disclosures

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Baking and Pastry Diploma

24 Weeks (Weekdays)
40 Weeks (Weekends)

A shorter program designed to land your first entry level job quickly.

The program focuses on the development of fundamental baking and pastry skills and is designed to prepare students for working in a variety of professional settings.

We conveniently offer the diploma program on both weekday and weekend tracts, providing the flexibility needed to fit your schedule.

Program Outline

Weekday Program Disclosures

Weekend Program Disclosures

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Baking and Pastry Management Associate of Applied Science Degree - Program Outline

Course Number Course Title Lecture Hours Lab Hours Extern Hours Quarter Credits
Major Requirements
BAK111 Introduction to Baking & Pastry 40 80 8.0
BAK121 Advanced Baking 40 80 8.0
BAK131 Intermediate Pastry Arts 40 80 8.0
BAK141 Advanced Pastry Arts 40 80 8.0
BAK198 Baking & Pastry Externship 240 8.0
CUL111 Introduction to Professional Cuisine 40 60
7.0
RMT110 Beverage Service & Mixology 20 2.0
RMT130 Dining Room Essentials 20 2.0
RMT142 Restaurant Service Practical 20 40 4.0
RMT150 Fundamentals of Restaurant Marketing 20 2.0
RMT161 Food & Beverage Systems Management 30 3.0
RMT170 Oenology & Viticulture 20 2.0
RMT220 Labor Costing & Analysis 20 2.0
RMT230 Wine Regions of the World 20 2.0
RMT260 Advanced Restaurant Marketing 20 2.0
RMT270 Restaurant Management Capstone 20 2.0
Total 410 420 240 70.0
General Education Requirements
SOC105 Food in Popular Culture 20 2.0
HUM170 Food Ethics & Social Responsibility 40 4.0
COM131 Workplace Communications 30 3.0
COM151 Communications in Diverse Organizations 40 4.0
ENG115 Introduction to College Writing 20 20 3.0
ENG121 English Composition 20 20 3.0
ENG221 Writing the Research Paper 20 20 3.0
Total 190 60 22.0
Program Total 600 480 240 92.0

Baking and Pastry Diploma - Program Outline

Course Number Course Title Lecture Hours Lab Hours Extern Hours Quarter Hours
Major Requirements
BAK111 Introduction to Baking & Pastry 40 80 8.0
BAK121 Advanced Baking 40 80 8.0
BAK131 Intermediate Pastry Arts 40 80 8.0
BAK141 Advanced Pastry Arts 40 80 8.0
BAK198 Baking & Pastry Externship
240 8.0
Program Total 160 320 240 40.0