Baking and Pastry Associate in Applied Science Degree Curriculum
Baking and Pastry Associate in Applied Science Degree (066F)
Catalog Year: 2020-2021
First Year
| Total Semester Credits | 17 | |
| Fall Semester | ||
| Course Number | Course Description | Credits |
| CUL 116 | Food Service Sanitation | 1 |
| CUL 101 | Introduction to Culinary Arts | 1 |
| ENG 101 | Rhetoric & Composition I | 3 |
| BUS 102 MGMT 102 |
Business Mathematics OR Business Mathematics |
3 |
| CUL 110 | Professional Food Preparation I | 5 |
| CUL 127 | Baking & Pastry | 2 |
| CUL 129 | Cake Decorating I | 2 |
| Total Semester Credits | 14 | |
| Spring Semester | ||
| Course Number | Course Description | Credits |
| SPCH 151 | Fundamentals of Public Speaking | 3 |
| HES 152 | First-Aid Medical Self Help | 2 |
| CUL 132 | Ice Cream & Frozen Desserts | 2 |
| CUL 105 | Food, Beverage, Labor Cost Control | 3 |
| CUL 128 | Advanced Professional Baking | 2 |
| CUL 130 | Cake Decorating II | 2 |
Second Year
| Total Semester Credits | 17 | |
| Fall Semester | ||
| Course Number | Course Description | Credits |
| SOC 153 | Introductory Sociology | 3 |
| CUL 123 | Legal Aspects of Food Service Management | 3 |
| CUL 228 | Culinary Nutrition for Food Service | 3 |
| CUL 232 | Advanced Decorating Techniques | 4 |
| CUL 133 | Sustainable Kitchen | 2 |
| CUL 131 | Experimental Baking Techniques | 2 |
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| TOTAL SEMESTER CREDITS | 17 | |
| TOTAL PROGRAM CREDITS | 65 | |
| Spring Semester | ||
| Course Number | Course Description | Credits |
| CUL 206 | Menu Development & Pricing | 3 |
| CUL 212 | Food Service Purchasing | 3 |
| CUL 230 | Internship I | 3 |
| CUL 209 | Hospitality Management | 3 |
| CUL 234 | Breads, Rolls, & Pastries | 2 |
| Human Relations Elective | 3 | |
Prerequisites may be required for some courses.
Refer to the Online Course Catalog or Class Search link in eSTORM for a full course description.