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Apr 03, 2025
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2025-2026 Catalog
Culinary Arts: Baking and Pastry, AAS
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 Return to: Degree/Certificate Plans
The Baking and Pastry, Associate of Applied Science (AAS) degree exposes students to the technical skills of advanced pastry productions, including: breads and rolls; American cake decorating; contemporary dessert preparation and plating; preparation of one to two bite petit fours, small tarts, and cookies in passed receptions; classical European torts; and chocolates and confections with intensive hands-on production. Students are also introduced to basic food service management, including supervision, menu management, and controlling costs.
The Basic and Advanced Baking and Pastry, Certificates are embedded within the Baking and Pastry, AAS.
Enrollment in this program is limited. See the Selective Admissions requirements in the Admission section of this Catalog.
Associate of Applied Science
TSI Complete
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Major Courses: 45 Credits
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:
Total Semester Hours: 60
Note: Courses with an asterisk (*) represent general education requirements. |
Return to: Degree/Certificate Plans
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