Baking & Pastry Program
Get the Skills and Experience to Pursue Baking & Pastry Career
Baking and Pastry students at OCI learn through a combination of lecture, demonstration and extensive practice in kitchen labs. As a student in these programs you’ll also work in the school’s open-to-the-public restaurant which gives you valuable practical experience prior to your professional externship and graduation.
Successful graduates of the Restaurant Management programs can enter the professional world with confidence. You can feel fully prepared for the challenges and rewards of a successful career in this industry.
There are two program paths to choose from:
Baking and Pastry Management Associate of Applied Science (AAS) Degree: 64 Weeks
The Baking and Pastry Management AAS program is designed to prepare graduates for a management career in a wide variety of food service industry work settings, including owning your own business.
The core curriculum covers safety, sanitation, the understanding of weights and measures, ingredients, baking methods, pastry arts, food and beverage service, wine studies, dining room management, computer applications, marketing principles, human resource management, and the development of essential communication skills. Related business management studies and general education rounds out the program.
Click here for the AAS Program Outline
|Course Number||Course Title||Lecture Hours||Lab Hours||Extern Hours||Quarter Credits|
|BAK111||Introduction to Baking & Pastry||40||80||8.0|
|BAK131||Intermediate Pastry Arts||40||80||8.0|
|BAK141||Advanced Pastry Arts||40||80||8.0|
|BAK198||Baking and Pastry Externship||240||8.0|
|CUL111||Introduction to Professional Cuisine||40||60||240||7.0|
|RMT110||Beverage Service and 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 and Beverage Systems Management||30||3.0|
|RMT170||Oenology and Viticulture||20||2.0|
|RMT220||Labor Costing and 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|
|General Education Requirements|
|HUM120||Human Resource Perspectives||20||2.0|
|HUM170||Food Ethics and Social Responsibility||40||4.0|
|COM151||Communications in Diverse Organizations||40||4.0|
|ENG115||Introduction to College Writing||20||20||3.0|
|ENG221||Writing the Research Paper||20||20||3.0|
Baking and Pastry Diploma: 24 Weeks Weekdays or 40 Weeks Weekends
The Baking & Pastry diploma program is designed to prepare graduates for an entry-level position in a variety of food-service industry work settings. This shorter program emphasizes safety, sanitation, the understanding of weights and measures, ingredients, baking methods, the development of fundamental skills and technique, and pastry arts.
The diploma program allows graduates to enter the professional world a little sooner, while the AAS Degree program provides higher-level, management career preparation.
Click here for the Diploma Program Outline
Course Number Course Title Lecture Hours Lab Hours Extern Hours Quarter Hours
BAK111 Introduction to Baking and 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 and Pastry Externship 40 240 8.0
Program Total 160 320 240 40.0
Which Program is Right for You?
A friendly and knowledgeable OCI Admissions Representative would be happy to answer any questions you have and help you explore which Restaurant Management Program best fits your goals.
For more information and to contact OCI Admissions, complete the form on the side of this page to receive a 28-Page Program Guide, or call 1.888.OCI.CHEF (1.888.624.2433) to speak with an Admissions Representative right away.