Professional Baking and Patisserie - A.S. Degree
Description The Professional Baking and Patisserie A.S. Degree provides a hands-on experiential foundation in the baking and pastry arts, including laminated dough, occasional cakes, cake design, artisan breads, confectionary production desserts, advanced baking principles, menu planning, and café style savory foods. Coursework includes principles of food preparation, introduction to baking, advanced professional baking, artisan breads, cake decorating, pastry art and chocolates, sanitation, safety and equipment management, and coursework in General Education. These general education courses will enhance communication skills, improve critical thinking skills and help with a professional care
Courses
- CUL 15 — Sanitation, Safety, and Equipment Management
- CUL 17 — Principles of Food Preparation
- CUL 22 — Bistro, Restaurant, and Catering Operations
- CUL 440 — Introduction to Baking
- CUL 441 — Advanced Professional Baking
- CUL 443 — Artisan Breads
- CUL 445 — Cake Decorating and Pastry Art
- CUL 446 — World Baking
- CUL 447 — Garde Manger: The Art & Craft of the Cold Kitchen
- HOTFS 10 — Introduction to Hospitality Management