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Associates Degree (AOS) in Baking and Pastry Arts Curriculum Chart

Freshman through Sophmore Years (21months)

View Curriculum Chart for BPS in Baking & Pastry Arts


Freshman Year (First Semester)

Course

 Credits
NC=Non-credit
Baking and Pastry Techniques
Baking Ingredients and Equipment Technology
Culinary Math*
Externship Prep Seminar I
Externship Prep Seminar II
Food Safety
First-Year Seminar: Recipe for Success
Introduction to Gastronomy
Nutrition

*Mathematics Fundamentals (NC) may also be required based on the results of a placement test.		 6.0
1.5
1.5
NC
NC
1.5
1.5
1.5
1.5

Total Credits 15.0 
Freshman Year (Second Semester)

Course

 Credits
NC=Non-credit
Principles of Design
Café Savory Foods Production
Introduction to Management
Basic and Classical Cakes
Individual and Production Pastries
Baking Practical Examination I
Hearth Breads and Rolls
Externship Registration Seminar
College Writing or College Writing for ELLs or
College Writing Plus Fundamentals		 1.5
1.5
1.5
3.0
3.0
NC
3.0
NC
3.0
Total Credits 16.5 
Sophomore Year (First Semester)

Course

 Credits
NC=Non-credit
Controlling Costs and Purchasing Food
Confectionery Art and Special Occasion Cakes
Chocolate and Confectionery Technology and Techniques
Advanced Baking Principles
Baking Practical Examination II
Contemporary Cakes and Desserts
Specialty Breads
Menu Development		 1.5
3.0
3.0
3.0
NC
3.0
3.0
1.5
Total Credits 18.0 
Sophomore Year (Second Semester)
Course Credits
NC=Non-credit
Introduction to Customer Service
Wine Studies
Café Operations
Beverages and Customer Service
Restaurant and Production Desserts
Baking and Pastry Restaurant Operations
Costing Examination		 1.5
3.0
3.0
3.0
3.0
3.0
NC
Total Credits 16.5 
TOTAL FRESHMAN - /SOPHMORE-YEAR CREDITS 69.0

 
 
 
 
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