Baking & Pastry, AAS

GENERAL EDUCATION CORE

• ENGL 111 - English Composition CREDIT HOURS MIN: 3
• IVYT 111 - Student Success CREDIT HOURS MIN: 1
• MATH 123 - Quantitative Reasoning CREDIT HOURS MIN: 3
• XXXX XXX - Life/Physical Science  Elective CREDIT HOURS: 3-5
• XXXX XXX - Social/Behavioral Science /Humanities  Elective CREDIT HOURS: 3-4

PROFESSIONAL - TECHNICAL CORE

• HOSP 101 - Sanitation and Safety CREDIT HOURS MIN: 2
• HOSP 102 - Basic Food Theory and Skills CREDIT HOURS MIN: 3
• HOSP 104 - Nutrition for Culinary Arts CREDIT HOURS MIN: 3
• HOSP 105 - Introduction to Baking CREDIT HOURS MIN: 3
• HOSP 108 - Human Relations Management CREDIT HOURS MIN: 2
• HOSP 111 - Yeast Breads CREDIT HOURS MIN: 3
• HOSP 113 - Baking Science CREDIT HOURS MIN: 3
• HOSP 201 - Hospitality Purchasing and Cost Control CREDIT HOURS MIN: 3
• HOSP 203 - Menu and Business Development CREDIT HOURS MIN: 3
• HOSP 207 - Customer Service CREDIT HOURS MIN: 3
• HOSP 208 - Cakes Icings and Fillings CREDIT HOURS MIN: 3
• HOSP 209 - Advanced Decorating and Candies CREDIT HOURS MIN: 3
• HOSP 213 - Classical Pastries CREDIT HOURS MIN: 3
• HOSP 232 - Plated Desserts CREDIT HOURS MIN: 3
• HOSP 280 - Co-op/Internship CREDIT HOURS MIN: 1 ^

TOTAL CREDITS: 60

Symbol Key

^ Capstone Course

DEGREE OUTCOMES

• Collaboration: Demonstrate ability to work effectively as a member of a team and perform duties in an ethical manner in commercial kitchen operations
• Knowledge/Skills:
  • Practice and demonstrate knowledge and skills required of professional pastry culinarians and apply them to commercial kitchen operations.
  • Apply the fundamentals of baking science with the use and care for equipment normally found in the bakeshop to prepare a variety of products.
  • Develop and demonstrate skills in more advanced decorating techniques and more complex preparations of pastry, confections, cakes, specialty cakes, wedding cakes and dessert composition.
  • Demonstrate bakery merchandising techniques and strategies for successful bakery operations.
• Professionalism: Demonstrate professional written and oral communication skills along with professional dress and grooming standards in Hospitality operations.
• Customer Service: Demonstrate ability to practice concepts of customer service in Hospitality operations.
• Problem Solving: Make decisions based on integrating knowledge of functional areas for managing commercial kitchen operations.