Culinary Arts (AAS), Advanced Baking and Pastry Concentration

Program Proficiencies and/or Prerequisites

Students must demonstrate proficiency in these areas either by placement exam, scores  or specific course work.

• English 2 Proficiency 
• Math 2 Proficiency 
• Reading 2 Proficiency 

Term 1

• CULN 1100 - Introduction to Culinary Skills 3 credit hour(s)
• CULN 1103 - Safety and Sanitation Principles 3 credit hour(s)
• CULN 1110 - Culinary Skills 4 credit hour(s)
• IT 1010 - Introduction to Computers 3 credit hour(s)
• ENG 1101 - College Writing 3 credit hour(s)

Term 2

• Choice Requirement  3-4 credit hour(s)
• CULN 1112 - Intermediate Culinary Skills 5 credit hour(s)
• HT 2215 - Purchasing and Cost Controls 3 credit hour(s)

• Human Relations Requirement  3 credit hour(s)

Term 3

• AAS Mathematics Requirement  3-4 credit hour(s)
• CULN 1130 - Introduction to Baking Fundamentals 5 credit hour(s)
• CULN 1132 - Applied Baking Principles 5 credit hour(s)
• NUTR 1010 - Personal Practical Nutrition 3 credit hour(s)

Term 4

• CULN 2232 - Advanced Baking and Pastry 5 credit hour(s)
• HT 2201 - Hospitality Operations Management 3 credit hour(s)
• Program Approved Electives  7-9 credit hour(s)

Program Approved Electives

• ACCT Courses 3-6 credit hour(s) 
• BA Courses 3-6 credit hour(s)
• CIS courses 3 credit hour(s)
  
• CSE 1101 - College Success  or higher
• CULN Courses 3-5 credit hour(s) (except those required for the degree)
• FITT courses 1-3 credit hour(s)
  
• FREN 1101 - Beginning French I  or higher
• HT Courses 3-4 credit hour(s) 
• NUTR Courses 3 credit hour(s)
• SPAN 1101 - Beginning Spanish
    or higher