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A.O.S. Curriculum Chart

View Curriculum Chart for B.P.S. in Baking and Pastry Arts

Freshman Year (First Semester—15–18 Weeks)
Mathematics Fundamentals (NC) * Introduction to Gastronomy Baking Ingredients and Equipment Technology Culinary Skills for Bakers Hearth Bread and Rolls
Writing Fundamentals (NC) * Mathematics Principles of Design Externship Prep Seminar I (NC) Externship Prep Seminar II (NC)
Product Knowledge
Food Safety
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 Practical Examination Externship Registration Seminar (NC)
Introduction to Interpersonal Communication
Externship—21 WEEKS
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 Practical Examination

* Students who demonstrate competency in math and writing will test out of Block A.

(NC) = Non-Credit

 
 
 
 
 
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