Baking and Pastry Arts, Associate of Applied Science
Immediately perform at entry level in a professional culinary work environment.
Courses
- BAKE 110 — Professional Baking and Pastry 1 *
- CULA 150 — Food Sanitation
- HOSP 266 — Food and Beverage Service *
- HOSP 266L — Desert Cafe Lab *
- BAKE 120 — Professional Baking and Pastry 2 *
- CULA 160 — Menu Management
- ENGL 101 — Writing and Rhetoric I
- SOCY 105 — Human Relations
- BAKE 230 — Professional Baking and Pastry 3 *
- CULA 170 — Food Service Nutrition
- BAKE 240 — Professional Baking and Pastry 4 *
- CULA 180 — Food Service Purchasing
- ARTS 105 — Design 1
- BAKE 285 — Cooperative Education in Baking *
- BUSM 261 — Business Management
- CHEM 100 — Concepts of Chemistry
- HOSP 173 — Event Management
- HOSP 174 — Customer Service and Conflict Resolution
- HOSP 267 — Food and Beverage Controls *
- HOSP 267L — Desert Cafe Lab *
- HOSP 277 — Hospitality Management Association