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Culinary Arts - Baking & Pastry Arts - AAS

The Culinary Arts, AAS program is designed to equip graduates for leadership positions in the food industry. The program provides students with the necessary theoretical knowledge and technical skills to become successful culinary professionals.

Prerequisites

Prerequisite Courses

YEAR 1

Semester 1
EDUC 1300 Learning Framework 3
PSTR 1301 Fundamentals of Baking 3
PSTR 1310 Pies, Tarts, Teacakes and Cookies 3
CHEF 1205 Sanitation and Safety 2
ENGL 1301 Composition I 3
14
Semester 2
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
PSTR 2301 Chocolates and Confections 3
PSTR 1305 Breads and Rolls 3
PSTR 1306 Cake Decorating I 3
GEOL 1305 Environmental Science 3
15
Semester 3
PSTR 1340 Plated Desserts 3
MATH 1324 Mathematics for Business & Social Sciences 3
PSTR 1343 Bakery Operations and Management 3
9

YEAR 2

Semester 1
PSTR 2350 Wedding Cakes OR
PSTR 2307 Cake Decorating II 3
PSTR 1471 Baking for Special Dietary Needs 4
XXXX #3## Humanities/Fine Arts Elective 3
HAMG 1324 Hospitality Human Resources Management 3
13
Semester 2
PSTR 2331 Advanced Pastry Shop 3
PSTR 2370 Supervised Study: Capstone in Baking & Pastry (Capstone) 3
XXXX #3## General Education Elective 3
9
Semester 3
Total Credits 60

 

View Core Curriculum Electives for Academic Degree Programs Combined Shape Created with Sketch.

1 A list of electives appears in the Core Curriculum section of this catalog.