Baking and Pastry - Option
Courses
- ANTH103 — Cultural Anthropology
- BIOL103 — Biology of Our World*
- BIOL109 — General Biology I
- BIOL110 — General Biology II
- BIOL118 — The Human Body*
- BIOL220 — Human Anatomy and Physiology I
- BIOL221 — Human Anatomy and Physiology II
- CHEM100 — Introduction to College Chemistry*
- CHEM110 — General Chemistry I
- CHEM111 — General Chemistry II
- CHEM210 — Organic Chemistry I
- CISM125 — Introduction to Computers
- CUBP101 — The Science Behind the Ingredients
- CUBP110 — Foundations of the Bakeshop
- CUBP120 — Introduction to the Art of Pastry
- CUBP150 — Plated Desserts
- CUBP160 — Baking for Alternative Tastes
- CUBP210 — Advanced Baking Techniques
- CUBP211 — The Art of Bread Making
- CUBP222 — Specialty Cakes
- CUBP225 — Classical Confections
- CUBP227 — Retail Bakery Production & Management
- CUBP240 — Borders, Piping and Runouts
- CUBP250 — Artistry in Chocolate
- CULN111 — Culinary Fundamentals
- CULN113 — Fundamentals of Garde Manger
- CULN114 — Purchasing, Inventory and Cost Management
- CULN125 — Kitchen Foundations: Stocks, Soups and Sauces
- CULN175 — Nutrition for Culinary Professionals
- CULN232 — Advanced Dining Room
- CULN235 — A la Carte Restaurant Production
- ECON110 — Macroeconomics
- ENGL101 — Composition I
- ENGL102 — Composition II
- ENVL100 — Environmental Science
- ESCI100 — Earth Science
- GEOG102 — Introduction to Cultural Geography
- GEOG110 — World Geography
- GOVT101 — Introduction to Government and Politics
- GOVT110 — American National Government
- HIST101 — Heritage of the Western World I
- HIST102 — Heritage of the Western World II
- HOSP132 — Food Service Sanitation
- HUMT201 — Introduction to Humanities I
- HUMT202 — Introduction to Humanities II
- PHYS100 — Conceptual Physics
- PHYS102 — Fundamentals of Astronomy
- PHYS125 — College Physics I
- PHYS126 — College Physics II
- PHYS225 — General Physics I
- PHYS226 — General Physics II
- PSYC101 — General Psychology
- PSYC135 — Child Psychology
- SOCL101 — Principles of Sociology