Baking and Pastry (AAS)
This program is designed to provide training essential to effective baking and pastry management in the hospitality industry. Graduates will be able to oversee baking and pastry food service operations including hotel, health care, cruise ship, catering, and manufacturing. They will gain expertise in menu planning, cost controls, marketing, nutrition, sanitation, and food preparation and production. This program prepares students for entry- to mid-level positions within the hospitality industry. This degree program is associated with the college’s 26 credit-hour certificate in Baking and Pastry Arts (curriculum code 1323).
Courses
- COM 101 — COM-101. Composition I. (3 Credits)
- COM 103 — COM-103. Speech Fundamentals. (3 Credits)
- MTH 108 — MTH-108. Mathematics for Career Programs. (3 Credits)
- RTM 100 — RTM-100. Food Service Sanitation. (2 Credits)
- RTM 101 — RTM-101. Intro to Hospitality Industry. (3 Credits)
- RTM 102 — RTM-102. Quantity Food Production I. (4 Credits)
- RTM 103 — RTM-103. Basic Food Theory. (2 Credits)
- RTM 206 — RTM-206. Menu Writing and Marketing. (3 Credits)
- RTM 209 — RTM-209. Baking/Pastry I. (4 Credits)
- RTM 210 — RTM-210. Nutrition for Food Service Managers. (3 Credits)
- RTM 211 — RTM-211. Baking/Pastry II. (4 Credits)
- RTM 213 — RTM-213. Artisan Breads. (4 Credits)
- RTM 214 — RTM-214. Chocolate & Confectionary Artistry. (4 Credits)
- RTM 218 — RTM-218. Baking Science & Recipe Development. (2 Credits)
- RTM 224 — RTM-224. Cake Decorating. (4 Credits)
- RTM 231 — RTM-231. Hospitality Supervision. (3 Credits)
- RTM 240 — RTM-240. Purchasing and Cost Control. (3 Credits)
- RTM 250 — RTM-250. Baking/Pastry III. (4 Credits)