2019-2020 Catalog

Baking and Pastry, A.A.S.

A.A.S. Degree—65 credit hours

Curriculum Code 1359

This program is designed to provide training essential to effective baking and pastry management in the hospitality industry. Graduates will be able to oversee baking and pastry food service operations including hotel, health care, cruise ship, catering, and manufacturing. They will gain expertise in menu planning, cost controls, marketing, nutrition, sanitation, and food preparation and production. This program prepares students for entry- to mid-level positions within the hospitality industry. This degree program is associated with the college’s 30 credit-hour certificate in Baking and Pastry Arts (curriculum code 1323).

Required General Education Courses

15 credit hours as follows:

BUS-120Business Mathematics

3

COM-101Composition I

3

COM-103Speech Fundamentals

3

BUS-120: A minimum level of competency in mathematics is required for graduation for all A.A.S. degrees. This minimum competency may be demonstrated in one of three ways:

  • Placement into MTH-120 or higher; or
  • Successful completion with a minimum grade of “C” in BUS-120, MTH-102, MTH-109, MTH-121, or MTH-133 or higher-level mathematics course for designated career programs; or
  • An equivalent transfer course from another college with a minimum grade of “C”.

Select 3 credit hours from Humanities and Fine Arts or Social/Behavioral Sciences:

ANT, ARB, ART, ECO, FRE, GEO, HIS, HUM, LIT, MUS, PHI, PSC, PSY, SOC, SPA, SSC, THE

Select 3 credit hours from Physical and Life Sciences:

BIO, CHM, EAS, GEL, NAT, PHS, PHY

Required Career Courses

50 credit hours as follows:

IMS-115Microsoft Office I

3

RTM-100Food Service Sanitation

2

RTM-101Intro to Hospitality Industry

3

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

RTM-206Menu Writing and Marketing

3

RTM-209Baking/Pastry I

4

RTM-210Nutrition for Food Service Managers

3

RTM-211Baking/Pastry II

4

RTM-212Basic Cake Decorating

2

RTM-213Artisan Breads

2

RTM-214Chocolate & Confectionary Artistry

2

RTM-215Restaurant and Buffet Desserts

2

RTM-216Advanced Cake Decorating

2

RTM-218Baking Science & Recipe Development

2

RTM-231Hospitality Supervision

3

RTM-240Purchasing and Cost Control

3

RTM-250Baking/Pastry III

4

Suggested Schedule

Semester 1 (15 credit hours)

BUS-120Business Mathematics

3

RTM-100Food Service Sanitation

2

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

RTM-209Baking/Pastry I

4

Semester 2 (15 credit hours)

COM-101Composition I

3

RTM-101Intro to Hospitality Industry

3

RTM-211Baking/Pastry II

4

RTM-212Basic Cake Decorating

2

___-___Physical and Life Sciences Elective

3

Semester 3 (17 credit hours)

COM-103Speech Fundamentals

3

IMS-115Microsoft Office I

3

RTM-213Artisan Breads

2

RTM-214Chocolate & Confectionary Artistry

2

RTM-216Advanced Cake Decorating

2

RTM-218Baking Science & Recipe Development

2

- 

___-___Humanities and Fine Arts Elective

3

OR-

___-___Social and Behavioral Sciences Elective

3

Semester 4 (18 credit hours)

RTM-206Menu Writing and Marketing

3

RTM-210Nutrition for Food Service Managers

3

RTM-215Restaurant and Buffet Desserts

2

RTM-231Hospitality Supervision

3

RTM-240Purchasing and Cost Control

3

RTM-250Baking/Pastry III

4