Culinary Arts: Baking and Pastry, AAS

Major Courses: 45 Credits

• CHEF 1205 - Sanitation and Safety Semester Credit Hours: 2
• CHEF 1301 - Basic Food Preparation Semester Credit Hours: 3
• HAMG 1221 - Introduction to Hospitality Industry Semester Credit Hours: 2
• HAMG 2301 - Principles of Food and Beverage Operations Semester Credit Hours: 3
• IFWA 1218 - Nutrition for the Food Service Professional Semester Credit Hours: 2
• PSTR 1206 - Cake Decorating I Semester Credit Hours: 2
• PSTR 1210 - Pies, Tarts, Teacakes and Cookies Semester Credit Hours: 2
• PSTR 1301 - Fundamentals of Baking Semester Credit Hours: 3
• PSTR 1305 - Breads and Rolls Semester Credit Hours: 3
• PSTR 2301 - Chocolates and Confections Semester Credit Hours: 3
• PSTR 2307 - Cake Decorating II Semester Credit Hours: 3
• PSTR 2331 - Advanced Pastry Shop Semester Credit Hours: 3
• PSTR 2380 - Cooperative Education - Baking and Pastry Arts/Baker/Pastry Chef Semester Credit Hours: 3
• RSTO 1201 - Beverage Management Semester Credit Hours: 2
• RSTO 1221 - Menu Management Semester Credit Hours: 2
• RSTO 1313 - Hospitality Supervision Semester Credit Hours: 3
• RSTO 2431 - Food Service Management Semester Credit Hours: 4

General Education Requirements: 15 Credits

Every Associate of Applied Science degree plan must contain at least 15 semester credit hours of general education courses. At least one course must be taken from each of the following areas: humanities/fine arts (language, philosophy, and culture/creative arts), social/behavioral science (social and behavioral sciences/American history/government/political science), and natural science/mathematics (life and physical sciences/mathematics).

Total Semester Hours: 60

Major Courses: 45
General Education Requirements: 15

Recommended Course Sequence: