BAKERY/PASTRY

(Associate in Applied Sciences Degree)

The Bakery/Pasty degree encompasses all aspects of bakery and pastry shop operations with an emphasis on preparation skills and business management.

Degree Plan Code: AAS.BAKERY/PASTRY
 

CREDIT HOURS

SEMESTER I

SEMESTER II

SEMESTER III

SEMESTER IV

SEMESTER V
 

CULA 2341	Advanced Pastry/Culinary
	Competition	3
RSTO 2380	Cooperative Education-Food and
	Beverage/Restaurant Operations
	Manager	3
PSYC 2301	Introduction to Psychology	3
+Elective		3
+Elective		3
		15

 

Minimum Hours Required

61-65

+Elective - must be selected from the following:
 

CULA 1301	Basic Food Preparation	3
RSTO 1325	Purchasing for Hospitality
	Operations	3
RSTO 2301	Principles of Food and
	Beverage Controls	3
RSTO 1311	Marketing of Hospitality Services	3
PSTR 1191	Special Topics in Bakery/Pastry Chef	1
PSTR 1291	Special Topics in Bakery/Pastry Chef	2
PSTR 1391	Special Topics in Bakery/Pastry Chef	3

++Elective - must be selected from the following:
 

ARTS 1301	Art Appreciation	3
ENGL 2322	British Literature	3
ENGL 2327	American Literature	3
HUMA 1301	Introduction to Humanities	3
MUSI 1306	Music Appreciation	3
PHIL 1301	Introduction to Philosophy	3
DRAM 1310	Introduction to Theatre	3

+++Students selecting TECM 1303 must also select one of the following Natural Science courses:
 

BIOL 1408	Biological Science	4
BIOL 1409	Biological Science	4
ECOL 1305	People and Their Environment	3
GEOL 1403	Physical Geology	4
PHYS 1311	Descriptive Astronomy	3
PHYS 1401	Introductory General Physics	4
PHYS 1415	Physical Science	4

NOTE:  Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

BAKERY/PASTRY

(Certificate)

(Students pursuing this certificate program are waived from TASP requirements.)

Degree Plan Code: C1.BAKERY/PASTRY

This certificate prepares the student to function as a bakery/pastry shop employee.  All credits earned in this program may be applied toward the Associate in Applied Sciences Degree in Bakery/Pastry.

CREDIT HOURS

SEMESTER I

SEMESTER II

SEMESTER III

SEMESTER IV

+Elective - must be selected from the following:
 

CULA 1301	Basic Food Preparation	3
RSTO 1325	Purchasing for Hospitality Operations	3
PSTR 1207	Cake Decorating II	2
CULA 2341	Advanced Pastry/Culinary Competition	3
RSTO 1311	Marketing for Hospitality Services	3
PSTR 1191	Special Topics in Bakery/Pastry Chef	1
PSTR 1291	Special Topics in Bakery/Pastry Chef	2
PSTR 1391	Special Topics in Bakery/Pastry Chef	3