{"@id":"https://credentialengineregistry.org/resources/ce-22e7d4c4-7b9f-4634-85ae-5d31b29f3a81","@type":"ceterms:AssociateOfArtsDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-22e7d4c4-7b9f-4634-85ae-5d31b29f3a81","ceterms:name":{"en-US":"Baking and Pastry Arts (Associate of Arts)"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-cde7106e-06d9-4468-8914-a3b1b20cfec5"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Baking and Pastry Arts degree qualifies individuals to compete for various entry-level culinary positions in bakeries, restaurants, catering or institutional foodservice or hospitality management. Graduates seek employment in positions with job titles such as baker, cake decorator, pastry sous chef or pastry chef.\n\nMajor requirements include supervised and documented on-the-job training and educational courses that support and enhance the work experience. Students in the program choose between an internship or apprenticeship. The internship requires the completion of two 2-credit internship courses involving employment in the culinary field. The apprenticeship requires the completion of four one-credit culinary practicum courses and 4000 hours of culinary work experience. Upon successful completion of the major requirements, apprentices will be awarded an Associate of Arts Degree from the College and Journeyperson Pastry Cook certification from the United States Department of Labor.\n\nGraduates of this program are able to:\n\n* identify the tools and equipment found in the kitchen;\n* safely utilize the tools and equipment found in the kitchen;\n* perform various baking and pastry making tasks following industry accepted safety and sanitation rules and regulations;\n* competently prepare baked goods and pastries;\n* demonstrate appropriate, creatively expressed decorating techniques used to finish cakes, various bakery products, and desserts;\n* demonstrate effective written and oral communication skills; and\n* exhibit work habits and ethical behavior that model a food service professional.\n\nThis major is primarily designed for job preparedness. Students who are considering transferring to a baccalaureate institution should be aware that decisions on transferability of courses are made by the baccalaureate institutions and differ from school to school. Students should contact the Transfer Services office early in their academic programs to determine which courses will transfer to the college of their choice.\n\nDepartment of Business, Innovation, and Legal Studies\nGrupp 401  Phone (215) 968-8227\nCurriculum Code No. 2220"},"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/51-3011.00","ceterms:codedNotation":"51-3011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Bakers"},"ceterms:targetNodeDescription":{"en-US":"Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods."}}],"ceterms:subjectWebpage":"https://www.bucks.edu/catalog/majors/business/bakingandpastryarts/","ceterms:isPreparationFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Preparation for occupation"},"ceterms:description":{"en-US":"This credential is preparation for the following occupation(s)."}}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}}}