Baking and Pastry
(beginning Fall 2013)
Associate in Applied Science
This degree will focus on providing students with a complete program emphasizing the importance of mastering basic skills that lead to the ability to produce the highest quality baking and pastry product, while preparing students for executive-level positions by teaching and reinforcing management techniques, ordering methods, menu planning and pricing, financial considerations, and computer technology.
Students are required to take the Placement Test and, if applicable, complete all mathematics and reading courses with a C or better, up to and including MATH074-Introduction to Algebra II and ENGL080-Reading/Writing II. General Education courses may be taken as offered during the program.
For additional information, visit the Academy of Culinary Arts home page or contact the culinary department at (609)343-4944.
| Courses | Credits |
|---|---|
| GENERAL EDUCATION COURSES | |
| When a general education course is not specified, refer to the list of approved General Education courses. | |
| ENGL101-Composition I | 3 |
| ENGL102-Composition II | 3 |
| General Education Science course | 4 |
| CISM125-Introduction to Computers | 3 |
| General Education Social Science course | 3 |
| Choose one: HIST101, HIST102, HUMT201 or HUMT202 | 3 |
| General Education course | 3 |
| TOTAL GENERAL EDUCATION CREDITS | 22 |
PROGRAM COURSES |
|
| *HOSP132-Food Service Sanitation | 1 |
| ALHT160-Essentials of Culinary Nutrition | 3 |
| CUBP100-Introduction to Culinary, Baking and Pastry | 3 |
CUBP101-Baking Theories and Applications |
3 |
| CUBP105-Culinary Foundations | 2 |
| CUBP110-Fundamentals of Baking | 2 |
| CUBP120-Basic Pastry Preparation | 2 |
| CUBP210-Advanced Baking | 2 |
| CUBP211-Principles of Baking Artisan Breads | 2 |
| CUBP220-Advanced Classical Pastry | 2 |
| CUBP221-Advanced Decorative Concepts in Pastry Arts | 2 |
| CUBP222-Specialty Cakes | 2 |
| CUBP223-Elements of Wedding Cake Design | 2 |
| CUBP224-Centerpiece Artistry | 2 |
| CUBP225-Classical Confections | 2 |
| CUBP226-International Pastry Preparation | 2 |
| CUBP227-Retail Bakery Production and Management | 3 |
| Choose HOSP134-Restaurant Operations or CULA134-Kitchen Operations | 4 |
| CULN280-Cooperative Education | 1 |
| TOTAL PROGRAM CREDITS | 42 |
| TOTAL CREDITS REQUIRED FOR DEGREE: | 64 |
| (BAKI) EFFECTIVE FALL 2013 |