Baking/Pastry, A.A.S. Degree Requirements
Courses
- ACFS1015 — Success@SCC
- BSAD1010 — Microsoft Applications I
- FSDT1012 — Introduction to Culinary & Hospitality
- FSDT1015 — Introduction to Food Studies
- FSDT1020 — Culinary Fundamentals
- FSDT1032 — Introduction to Beverages
- FSDT1041 — Advanced Culinary
- FSDT1050 — Baking and Pastry Fundamentals
- FSDT1060 — Cake Design
- FSDT1071 — Guest and Service Practicum
- FSDT1130 — Food Service Management
- FSDT1150 — Selection of Protein Products
- FSDT1210 — Introduction to Food and Culinary Communications
- FSDT1220 — Food Photography
- FSDT1350 — Basic Nutrition
- FSDT1353 — Medical Nutrition Therapy Practices
- FSDT1602 — Introduction to Sanitation and Safety
- FSDT1701 — Restaurant Prep Practicum
- FSDT1950 — CDM Cooperative Experience
- FSDT2012 — Purchasing and Menu Development
- FSDT2020 — Culinary/Hospitality Operations and Management
- FSDT2030 — Advanced Baking and Pastry Fundamentals
- FSDT2040 — Advanced Bread Baking and Techniques
- FSDT2045 — Pastry Design
- FSDT2055 — Chocolates and Confections
- FSDT2060 — Banquet and Buffet Management
- FSDT2082 — Baking/Pastry Capstone
- FSDT2222 — International Cuisine
- FSDT2226 — Culinary Nutrition
- FSDT2228 — Garde Manger
- FSDT2701 — Restaurant A la Carte Practicum
- FSDT2900 — Culinary/Hospitality Internship Experience
- FSDT2901 — Culinary/Hospitality Cooperative Experience