Baking and Pastry Management
Courses
- 102-160 — Business Law
- 104-102 — Marketing Principles
- 104-104 — Sales Principles
- 109-103 — Explore Hospitality
- 109-125 — Hospitality Law & Liability
- 109-135 — Food/Bvrage/Labor Cost Control
- 109-150 — Hotel Sales and Revenue Mgmt
- 109-155 — Employee Relation & Leadership
- 314-120 — Science of Baking Principles
- 314-121 — Breads and Rolls
- 314-122 — Principles of Baking
- 314-123 — Cake Production and Decorating
- 314-124 — Pastry, Specialty Plated Dsrt
- 314-125 — Confections
- 314-126 — Cookies/Bars/Petit Fours Sec
- 314-127 — Custards/Mousse/Souffle/Fr Des
- 314-128 — Artisan Breads
- 314-129 — Pies, Tarts, Fillings
- 314-131 — Culinary for Bakers
- 314-132 — Bakeshop Production
- 314-134 — Baking Pastry Prod and Mgmt 1
- 314-135 — Baking Pastry Prod and Mgmt 2
- 314-140 — Fundamentals of Baking 1
- 314-141 — Fundamentals of Baking 2
- 314-142 — Custard, Mousse, Plate Dessert
- 314-143 — Pies, Tarts and Confections
- 314-149 — Baking Production
- 316-100 — Principles of Food Preparation
- 316-110 — Applied Food Service Sanitatn
- 316-115 — Culinary Nutrition
- 316-158 — Internship - Culinary
- 801-136 — English Composition I
- 801-196 — Oral/Interpersonal Comm
- 801-198 — Speech
- 801-223 — English Composition 2
- 804-107 — College Mathematics
- 804-115 — College Technical Mathematics 1
- 804-116 — College Technical Math 2
- 804-118 — Intermediate Algebra w Apps
- 804-123 — Math with Business Apps
- 804-195 — College Algebra w Apps
- 804-197 — College Algebra & Trig w Apps
- 804-198 — Calculus 1
- 804-211 — Quantitative Reasoning
- 809-143 — Microeconomics
- 809-195 — Economics
- 809-198 — Intro to Psychology
- 809-199 — Psychology of Human Relations
- 809-287 — Principles of Macroeconomics
- 890-108 — Employment Success