Baking and Pastry Arts, AAS
Courses
- ACCT20003 — Principles of Accounting I
- ANTH20103 — Cultural Anthropology
- BAKG13013 — Baking I
- BAKG13023 — Basic Pastry Techniques
- BAKG13033 — Cakes & Cake Decoration
- BAKG13043 — Baking II
- BAKG13053 — Candies & Chocolate
- BAKG13063 — Artisan Breads, Yeast Breads, Flatbreads, Crackers, and Rolls
- BAKG13073 — Centerpiece Cake Production
- BAKG23023 — Advanced Pastry Techniques
- BAKG23033 — Advanced Wedding Cake Production
- BAKG23063 — Baking Practicum
- BUSI10093 — Introduction to Entrepreneurship
- BUSI11083 — Markets and Consumers
- BUSI25483 — Business Organization & Management
- BUSI26183 — Small Business Management
- CPSI10003 — Computer Concepts
- CULA13013 — Applied Foodservice Sanitation
- CULA13023 — Food Production I
- CULA13033 — Food Production II
- CULA13043 — Stocks, Sauces & Soups
- CULA13053 — Garde Manger
- CULA13503 — Introduction to Food Science
- CULA23043 — Banquets & Catering
- CULA23073 — Healthy Foods/Nutrition
- CULA23353 — Nutrition for Dietary Managers
- CULA23403 — Internship for Dietary Managers
- ECON21003 — Principles of Macroeconomics
- ECON22003 — Principles of Microeconomics
- ENGL10103 — English Composition I
- ENGL10203 — English Composition II
- GEOG21103 — Cultural Geography
- HOSP10133 — Introduction to Hospitality
- HOSP10233 — Product ID & Quantity Food Purchasing
- HOSP20233 — The Restaurant Industry
- HOSP20333 — Professional Study of Beverage and Wine
- HOSP20433 — Dining Room Operations
- HOSP20933 — Lodging Operations
- HOSP21033 — Fundamentals of Tourism
- HOSP21343 — Food & Beverage Management
- HOSP21443 — Resort Management
- HOSP23033 — Food Production for Hospitality
- MATH11003 — College Algebra
- MATH11103 — Mathematical Reasoning
- SOCI10103 — Introduction to Sociology