Baking and Pastry (AS Degree S0456)
Business Division Degree S0456 The Baking and Pastry Degree program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as: production baking, candy making, specialty cakes, plated desserts and artisan breads, menu development, portion control, and cost control. Students who successfully complete the requirements for this degree will earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing t
Courses
- CUL 101 — Professional Cooking Foundations
- CUL 102 — Professional Cooking I
- CUL 103 — Professional Cooking II
- CUL 105 — Baking and Pastry I
- CUL 106 — Baking and Pastry II
- CUL 108 — Specialty Cuisines
- CUL 110 — Street Foods
- CUL 111 — Exploring Beverages
- CUL 112 — Sustainability in Culinary Arts
- CUL 113 — Commercial Food Production
- CUL 114 — Dining Room Service Management
- CUL 115 — Restaurant Operations
- CUL 117 — Artisan Bread
- CUL 118 — Specialty Cakes
- CUL 121 — American Regional Cuisine
- CUL 125 — Food Service Entrepreneurship