Culinary Arts: Baking and Pastry (A.A.S.) Suggested Course Sequence - Fall or Spring Start - 65 Hours

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A suggested course sequence is a semester-by-semester list of courses suggested for successful and timely completion of a degree. This course sequence is designed for full-time students beginning in the fall or spring semester, however part-time students can utilize the same sequence at a part-time pace. Students should follow the suggested course sequence appropriate to their catalog year. Please see your navigator with any questions you may have. To view the catalog page and full list of courses for this program, please see the Culinary Arts: Baking and Pastry (A.A.S) link.

Fall or Spring Semester 1

CUL-101 Food Preparation & Theory Credits: 3
CUL-121 Introduction to Baking Credits: 3
HSM-101 Introduction to Hospitality Credits: 3
HSM-115 Safety and Sanitation Credits: 1
HSM-125 Purchasing Credits: 3
MTH-105 Business Math Credits: 3

Spring or Fall Semester 2

BIO-135 Nutrition for Living Credits: 3
CUL-130 European Pastries Credits: 3
CUL-150 Specialty Breads Credits: 3
ENG-100 Composition I With Support Credits: 5
ENG-101 Composition I Credits: 3
HSM-251 Menu Design & Management Credits: 3

Fall or Spring Semester 3

CUL-160 Cake Decorating Credits: 3
HSM-215 Dining Room Management Credits: 4
HSM-270 Supervisory Management Credits: 3
HSM-290 Culinary/Hospitality Intern Credits: 3
PLS-101 American Government and Politics Credits: 3
PSY-110 Introduction to Psychology Credits: 3

Spring or Fall Semester 4

BUS-160 Business Law Credits: 3
CIS-101 Technology & Digital Literacy Credits: 3
CUL-170 Chocolate & Sugars Credits: 3
CUL-180 Plated Dessert Presentation Credits: 3
HSM-225 Hospitality Marketing Credits: 3
TEC-285 Occupational Seminar Credits: 1