Culinary Arts, Baking and Pastry Option, AAS
The AAS in Culinary Arts Baking and Pastry Degree option is designed to provide students with the knowledge and skill set relevant for entry level employment in the baking and pastry segment of the foodservice/hospitality industry. The option will introduce students to fundamentals and advanced techniques in a progressive format. Upon completion of the first semester in the culinary arts program, students will begin the specialization in baking and pastries. The program will rely heavily on hands-on learning with the majority of the instruction being the CAI pastry labs.
Courses
- BIO201 — Practical Nutrition
- CAI115 — Food Sanitation & Culinary Pri
- CAI117 — Production Kitchen Skills I
- CAI118 — Pantry and Breakfast Cookery
- CAI119 — Bakeshop I
- CAI121 — Product Id & Purchasing
- CAI125 — Externship I
- CAI129 — Bakeshop II
- CAI206 — Intro to Sustainability
- CAI210 — Menu and Facilities Design
- CAI219 — Advanced Bakeshop III
- CAI223 — Food, Bev & Labor Cost Control
- CAI225 — Externship III
- CAI229 — Adv Bakeshop IV - Classical
- CBP120 — Intro Professional Baking
- CBP121 — Basic Bench Work
- CBP124 — Tarts, Tortes and Gateaux
- CBP211 — Meringues, Souffles
- CBP212 — Desserts Restaurant Retail
- CBP220 — Petit Four,Mignardise/Candies
- CBP225 — Adv Artisanal Bread Baking
- CBP226 — Chocolate and Sugar
- CSC100 — Intro to Computers & Computing
- CSS100 — College Student Success
- ENG101 — College Composition I
- ENG102 — College Comp II
- ENG103 — Technical Report Writing
- ENG112 — Speech
- HUM128 — Food and Culture