Baking and Pastry Arts Option
Associate in Science - Hospitality Department
|Course Title||Course Number||Semester Taken||Credits||Prerequisites|
|GENERAL EDUCATION COURSES|
|College Writing I||ENG111||3||ENG095 and ESL098 or RDG095 or placement|
|College Writing II||ENG112||3||ENG111|
|Individual and Society||From Area 2||3|
|World View||Area 3 satisfied by program|
|Quantitative Thought||MAT100 satisfies Area 4 - see note*||3||MAT093|
|Science and Technology||BIO115 satisfies Area 5 - see note**||4||ENG095 and MAT093 and ESL098 or RDG095 or placement|
|Humanities||Area 6 satisfied by program|
|Culinary Arts Seminar||CUL101 satisfies learning communities requirement||3|
|Food Service and Sanitation Skills||CUL111||3|
|How Baking Works: The Science of Baking||CUL113||Fall||3|
|Introduction to Culinary Arts||CUL115||Fall||4||co-req CUL125|
|Principles of Baking||CUL125||Fall||4||co-req CUL115|
|Cafe and Bistro Cuisine||CUL135||Spring||4||CUL115 and CUL125 co-req CUL145|
|Advanced Desserts and Pastries||CUL145||Spring||4||CUL115 and CUL125 co-req CUL135|
|Classical and International Pastries||CUL217||Spring||4||CUL145|
|Pastry Arts Internship||CUL299P||Summer||3||Chair Approval|
|Advanced Classical Desserts and Showpiece Cakes||CUL247||Spring||3||CUL145|
|Baking for Health||CUL249||Fall||3||CUL145|
|Chocolate and Sugar Artistry||CUL241||Spring||4||CUL145|
|Hot and Cold Desserts||CUL243||Fall||4||CUL145|
* Note: This course satisfies “Quantitative Thought” General Education Requirement Area 4 for Culinary Arts and Pastry Arts students only
** Note: This course satisfies “Science and Technology General Education Requirement Area 5
The mission of the Culinary Arts Program is to be a leader in Hospitality and Culinary Arts education and to develop future leaders for the Hospitality and Food Service industries. The Culinary Arts Program provides education for entry level careers in Restaurant Management, Food Service Management, and Culinary Arts. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and human relation skills.
The Baking and Pastry Arts Option prepares students with an intensive, practical application of skills and decision making demanded by the baking and pastry arts profession. The program provides hands on curriculum interwoven with operational procedures found in most pastry production facilities and venues. Students participate in the operation of a restaurant on campus and in an internship experience. The curriculum is based on American Culinary Federation standards.
Graduates of this program qualify for a variety of entry level positions in retail bakeries, pastry shops and related pastry production facilities. An A.S. degree will position the student for entry level management positions, as well as the opportunity to transfer to a four year institution for further studies
Upon Completion of this Concentration Graduates will be able to:
- Demonstrate an acquired technical skill in the usage of tools, equipment and machinery found in typical bakeries and commercial pastry production facilities.
- Demonstrate the necessary administrative skills common to basic cost control and planning methods found in a typical commercial pastry shop.
- Demonstrate conceptual skills acquired through course work relative to operating a successful pastry shop or bakery facility.
- Demonstrate the ability to apply advanced decorating techniques in cake and pastry design.
- Demonstrate knowledge of advanced chocolate and sugar design.
- Demonstrate a skill in working with the design and implementation of healthy alternatives to recipes.