A.O.S. CURRICULUM CHART

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

Baking and Pastry Curricula Chart A.O.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

* 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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