Baking and Pastry Arts - Associate of Applied Science (AAS)
The Baking and Pastry Arts Associate of Applied Science is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary baking and pastry techniques and to serve as a competency-based learning experience that prepares students for a successful career in the hospitality industry.
Courses
- BA 214 — Business Communications (4 Credits)
- BAK 110 — Baking and Pastry Foundations I (4 Credits)
- BAK 130 — Nutrition and Baking for Special Diets (3 Credits)
- BAK 140 — Baking and Pastry Foundations II (4 Credits)
- BAK 170 — Baking and Pastry Foundations III (4 Credits)
- BAK 181 — Custards and Frozen Desserts (4 Credits)
- BAK 200 — Kitchen Chemistry: The Science of Cooking and Baking (4 Credits)
- BAK 210 — Modern Sugar and Chocolate Decor (4 Credits)
- BAK 215 — Laminated Dough and Viennoiserie (4 Credits)
- BAK 220 — Wedding Celebration and Specialty Cakes (4 Credits)
- BAK 225 — Entremets (4 Credits)
- BAK 230 — Plated Desserts and Presentation (4 Credits)
- BAK 235S — Classical French Pastries (4 Credits)
- BAK 240 — The Craft of Artisan Breads (4 Credits)
- BAK 250 — Petit Fours, Candies and Classical Mignardise (4 Credits)
- BAK 255S — Artisan Breads with Heirloom Whole Grains (4 Credits)
- BAK 260 — Advanced Wedding, Celebration, and Specialty Cakes (4 Credits)
- BAK 265 — Comprehensive Retail Baking Operations (5 Credits)
- BAK 270 — Dessert Service Capstone (6 Credits)
- BAK 280 — Baking and Pastry Arts Industry Internship (6 Credits)
- BAK 298 — Independent Study: Baking (1-6 Credits)
- CUL 101 — Introduction to Culinary Arts (4 Credits)
- CUL 102 — Food Safety and Sanitation (2 Credits)
- CUL 104 — Applied Math for Culinary Arts (4 Credits)
- CUL 105 — International Exchange Preparation (2 Credits)
- CUL 110 — Culinary Foundations I (4 Credits)
- CUL 140 — Culinary Foundations II (4 Credits)
- CUL 170 — Culinary Foundations III (4 Credits)
- CUL 200 — Comprehensive Kitchen Operations for the Restaurant Industry (5 Credits)
- CUL 225 — Applied Harvesting and Food Preservation Principles (4 Credits)
- CUL 235S — Farm-to-Table and Sustainable Cuisine Practices (4 Credits)
- CUL 265S — Advanced Skill Development and Culinary Competition Mastery (4 Credits)
- CUL 270 — Culinary Arts Capstone (6 Credits)
- HM 130 — Hospitality Industry Supervision and Principles of Leadership (4 Credits)
- HM 150 — Procurement, Ingredient Identification and Food Cost Control (3 Credits)
- HM 160 — Wine and Specialty Beverage Management and Service (4 Credits)
- HM 190 — Dining Room Operations (5 Credits)
- HM 210 — Menu Composition and Analysis (4 Credits)
- HM 275 — Mixology and Beverage Operations (4 Credits)
- HM 290 — Career Success and eFolio Presentation (2 Credits)
- MTH 015 — Basic Mathematics (4 Credits)
- WR 121Z — Composition I (4 Credits)