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School of Hospitality Management & the Culinary Arts
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The Culinary Arts
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Associate (A.A.S.) Degree Program in Baking and Pastry
/ Degree Requirements
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Baking & Pastry Arts (60 Credits)
DEGREE REQUIREMENTS
CREDITS
Major Requirements
30
Baking and Pastry Arts Requirements
24
HP-101
- Introduction to Hospitality
3
HP-110
- Food and Beverage Management, Labor & Cost Control
3
HP-150
- Culinary Arts I
3
HP-160
- Baking and Pastry Arts I
3
HP-165
- Baking and Pastry Arts II
3
HP-265
- Contemporary Cakes & Desserts
3
HP-210
- Purchasing for Hospitality
3
HP-290
- Cooperative Education Seminar
3
Major Area Electives (HP, MG, MK)
6
General Education Requirements
24
Math Courses
3
MA-127
- Quantitative Methods
3
English Courses
9
EN-109
- Expository Writing
3
EN-110
- Composition and Literature
3
EN-205
- Business Writing
3
Liberal Arts Elective or Social Science
6
Computer Courses
6
CP-101
- Introduction to Information Processing
3
CP-125
- Electronic Spreadsheet
3
Open Elective
6
Graduates of the Associate in Applied Science degree program will be prepared to enter the industry as chef tournants, and assistant pastry chefs. Graduates are encouraged to enroll into the Bachelor of Business Administration degree in Hospitality Management in order to become more proficient in management techniques, hone culinary skills and enter the industry as assistant food & beverage managers, sous chefs or a variety of other more senior positions.
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