Baking and Pastry
The Baking and Pastry degree program prepares students for careers in the culinary arts/baking industry. The Associate in Applied Science program blends specialized baking science, technology and applications, as well as foundational business competencies to operate a successful baking operation.
Courses
- BUS 102 — Business Mathema tics
- COMM 151 — Fundamentals of Public Speaking
- CUL 101 — Introduction to Culinary Arts
- CUL 105 — Food, Beverage & Labor Cost Control
- CUL 110 — Professional Food Preparation I
- CUL 116 — Food Service Sanitation
- CUL 123 — Legal Aspects of Food Service Management
- CUL 127 — Baking & Pastry
- CUL 128 — Advanced Professional Baking
- CUL 129 — Cake Decorating I
- CUL 130 — Cake Decorating II
- CUL 131 — Experimental Baking Techniques
- CUL 132 — Ice Cream & Frozen Desserts
- CUL 133 — Sustainable Kitchen
- CUL 206 — Menu Development & Pricing
- CUL 209 — Hospitality Management
- CUL 212 — Food Service Purchasing
- CUL 228 — Culinary Nutrition f or Food Service
- CUL 230 — Int ernship I
- CUL 232 — Advanc ed Decorating Techniques
- CUL 234 — Breads, Rolls & P astries
- ENG 101 — Rhetoric & C omposition I
- HES 152 — First Aid-M edical Self Help
- SOC 153 — Intr oductory Sociology