Academic Program Mission Statement:
The baking and pastry arts sector of the culinary industry offers many opportunities for career growth in restaurants, bakeries, cafes, hotels, non-commercial foodservice, catering, research and development, and culinary entrepreneurship. Through hands-on kitchen and bakery classes in addition to an industry internship, students will develop the necessary bakery production skills, pleasing garnishing aesthetics and practical recipe costing skills needed to enter the workforce. The fusing of theoretical and practical cooking skills in the classroom, completing an industry internship and experiencing service learning will prepare students to become successful in the baking and pastry arena within the culinary industry.
Program Student Learning Outcomes:
CS118 Spreadsheets & Introduction to Databases
CU100 Culinary Concepts & World Flavors
CU104 Bakeshop I: Breads and Rolls
CU106 Bakeshop II: Desserts
CU107 Fundamental Cooking Skills I
CU108 Fundamental Cooking Skills II
CU209 Artisan Bread Baking
EN105 Advanced English Composition *
HU100 Foundations of Liberal Arts **
MH103 Integrated Algebra (4 credits) *
CU299 Culinary Arts Internship
CU206 Classical/Contemporary Pastries
CU208 Professional Dining Room
CU215 Chocolate/Sugar Confectionery
CU223 Cake Artistry
CU228 Bakery Operations
EN206 Introduction to Literature
Humanties, Psychology, or Social Science Electives (2) ***
Liberal Arts Elective ***
Total Credits Required for Graduation: 65
* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Sciences elective.
*** It is recommended that if you plan to pursue at Bachelor degree, you enroll in the following electives: HU103 World History: 1500 to Present, a Ways of Knowing Requirement course (see course catalog or this page for listing), and MH204 Pre-Calculus.
Please see course descriptions for prerequisites. All courses are 3 credits unless otherwise indicated.