BAKING AND PASTRY ARTS (A55130)
This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.
Courses
- BPA 120 — Petit Fours & Pastries
- BPA 150 — Artisan & Specialty Bread
- BPA 165 — Hot and Cold Desserts
- BPA 210 — Cake Design & Decorating
- BPA 240 — Plated Desserts
- BPA 250 — Dessert/Bread Production
- BPA 260 — Pastry & Baking Marketing
- CUL 110 — Sanitation & Safety
- CUL 111 — Success in Hosp Studies
- CUL 120 — Purchasing
- CUL 150 — Food Science
- CUL 150A — Food Science Lab
- CUL 160 — Baking I
- ENG 111 — Writing and Inquiry
- HRM 125 — Etiquette for Hospitality
- HRM 220 — Cost Control-Food & Bev
- HRM 220A — Cost Control-Food & Bev Lab
- HRM 245 — Human Resource Mgmt-Hosp
- WBL 111 — Work-Based Learning I
- WBL 121 — Work-Based Learning II