Culinary Arts: Baking and Pastry (A.A.S)

Culinary Arts: Baking and Pastry Program Requirements - 50 Credit Hours

• CUL-101 Food Preparation & Theory Credits: 3
• CUL-121 Introduction to Baking Credits: 3
• CUL-130 European Pastries Credits: 3
• CUL-150 Specialty Breads Credits: 3
• CUL-160 Cake Decorating Credits: 3
• CUL-170 Chocolate & Sugars Credits: 3
• CUL-180 Plated Dessert Presentation Credits: 3
• HSM-101 Introduction to Hospitality Credits: 3
• HSM-115 Safety and Sanitation Credits: 1
• HSM-125 Purchasing Credits: 3
• HSM-215 Dining Room Management Credits: 4
• HSM-225 Hospitality Marketing Credits: 3
• HSM-251 Menu Design & Management Credits: 3
• HSM-270 Supervisory Management Credits: 3
• HSM-290 Culinary/Hospitality Intern Credits: 3
• TEC-285 Occupational Seminar Credits: 1
• Related Elective Credits: 4

Related Electives: May choose courses from the following program areas:  CHM, CIS, CUL, HSM, AGR, BUS 160 , ECO 270 , ASL 101  or any foreign language course.

General Education Requirements - 15 Credit Hours

The Missouri Department of Higher Education has identified a common set of general education courses that have been adopted statewide. These courses are called the “CORE 42.”  CORE 42 courses are guaranteed to transfer to any Missouri public college or university to satisfy general education requirements.

Courses in knowledge areas below, designated with the CORE 42 logo indicates courses in that area have been evaluated and provided a MOTR number for transfer to all Missouri public institutions of higher education.

Courses that do not have this designation may still transfer to public and private colleges and universities in Missouri and elsewhere, but students are encouraged to check the transfer equivalency website of the institution to which they plan to transfer to confirm.

Please refer to the MDHE Core Transfer Curriculum for detailed information on CORE 42 courses.