B.P.S. CURRICULUM CHART

View Curriculum Chart for A.O.S. in Baking and Pastry Arts

Baking and Pastry Curricula Chart B.P.S.
Freshman Year (First Semester—15-18 Weeks)
Mathematics Fundamentals (NC) Introduction to Gastronomy Baking Ingredients and Equipment Technology Culinary Skills Hearth Bread and Rolls
Writing Fundamentals (NC) Mathematics Principles of Design
Product Knowledge
Food Safety
Writing
Freshman Year (Second Semester—15 Weeks)
Baking Techniques Pastry Techniques Cookies, Tarts and Mignardises Basic and Classical Cakes Individual and Production Pastries
Writing Examination Costing Examination Baking Examination
Introduction to Interpersonal Communication
EXTERNSHIP—21 WEEKS
Block K
Externship—18 Weeks Required
Sophomore Year (First Semester—15 Weeks)
Nutrition Confectionery Art and Special Occasion Cakes Contemporary Cakes & Desserts Chocolates and Confections
Introduction to Management
Menu Development
Controlling Costs & Purchasing Food
Restaurant Law (NC)
Sophomore Year (Second Semester—15 Weeks)
Specialty Breads Advanced Baking Principles Restaurant & Production Desserts Café Operations (Apple Pie Bakery Café) Beverages & Customer Service (Apple Pie Bakery Café)
Costing Examination Baking Examination
Junior Year (30 Weeks)
First Semester Second Semester
Advanced Pastry French I, Italian I, or Spanish I Accounting & Budget Management History and Cultures of Europe
Composition and Communication Organizational Behavior Computers in the Food Business Marketing and Promoting Food
Economics French II, Italian II, or Spanish II Psychology of Human Behavior
Intersession (Six Weeks)
Wine and Food Seminar
Senior Year (30 Weeks)
First Semester Second Semester
Financial Management Food and Culture ** or Professional Food Writing ** or World Literature ** or Business Planning ** or Field Experience and Action Plan *** or Advanced Concepts in Nutrition ** or Wines and Spirits Management ** or Fiction into Film ** or Senior Thesis: Baking & Pastry Arts *** Restaurant Operations History and Culture of Asia
French III, Italian III, or Spanish III Ethics Managing Quality for the Future
History & Cultures of the Americas French IV, Italian IV, or Spanish IV
Human Resource Management
* Students who demonstrate competency in math and writing at orientation, or who submit qualifying SAT scores, will test out of Block A.
** Choice based on schedule and availability
*** Enrollment only by permission of the associate dean for liberal arts and the instructor of the course

(NC) = Non-Credit

Note: All blocks in the freshman and sophomore years are 3 weeks in length except for Block B (6-9 weeks), Block L (6 weeks) and Block K (18 weeks required).

   
 
 
 
 
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