Culinary Arts - Pastry Chef Specialty, Associate of Applied Science

Information

The Culinary Arts program provides basic education and training for cooks and apprentice chefs. Sequential courses provide for development of technical food preparation and service skills, understanding of the principles of food and beverage composition, experience in the use and maintenance of professional food service equipment, and basic development of supervisory skills.

Associate of Applied Science Degree

The purpose of the pastry chef program is to provide students with an opportunity to specialize their degree plan in baking and pastry. Program graduates will acquire relevant knowledge and skills that will prepare them to work in this exciting industry. Pastry chef students will learn cake decorating, chocolates and confection sugars, bakeshop production, plate presentation, fundamentals of baking, food and beverage cost control, nutritional components of food and desserts, and basic supervisory skills.

Plan of Study

North Campus
3CULA-PC

Plan of Study Grid
First TermCredits
CHEF 1205 Sanitation and Safety 2
RSTO 1313 Hospitality Supervision 3
PSTR 1306 Cake Decorating I 3
PSTR 1301 Fundamentals of Baking 3
PSTR 1342 Quantity Bakeshop Production 3
 Credits14
Second Term
PSTR 2301 Chocolates and Confections 3
PSTR 2307 Cake Decorating II 3
RSTO 2301 Principles of Food and Beverage Control 3
PSTR 2431 Advanced Pastry Shop 4
PSTR 2365 Practicum - Baking and Pastry (or Field Experience) 3
 Credits16
Summer Year One Term
IFWA 1318 Nutrition for the Food Service Professional 3
CHEF 1310 Garde Manger 3
PSTR 1343 Bakery Operations and Management 3
 Credits9
Third Term
ENGL 1301 Composition I 3
SPCH 1321 Business and Professional Speech 3
MATH 1332
Contemporary Mathematics (Quantitative Reasoning) (or higher)
or College Algebra
3
Language, Philosophy, and Culture (Humanities) or Creative Arts (Fine Arts) 3
 Credits12
Fourth Term
Social and Behavioral Sciences or Government/Political Science or American History 3
MRKG 1311 Principles of Marketing 3
ENGL 2311 Technical and Business Writing 3
 Credits9
 Total Credits60

Capstone Experience: PSTR 2365 Practicum - Baking and Pastry