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:
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:
Suggested Schedule
Semester 1 (15 credit hours)
Semester 2 (15 credit hours)
| COM-101 | Composition I | 3 |
| RTM-101 | Intro to Hospitality Industry | 3 |
| RTM-211 | Baking/Pastry II | 4 |
| RTM-212 | Basic Cake Decorating | 2 |
| ___-___ | Physical and Life Sciences Elective | 3 |
Semester 3 (17 credit hours)
| COM-103 | Speech Fundamentals | 3 |
| CIS-115 | Microsoft Office I | 3 |
| RTM-213 | Artisan Breads | 2 |
| RTM-214 | Chocolate & Confectionary Artistry | 2 |
| RTM-216 | Advanced Cake Decorating | 2 |
| RTM-218 | Baking Science & Recipe Development | 2 |
| - | | |
| ___-___ | Humanities and Fine Arts Elective | 3 |
| OR- | | |
| ___-___ | Social and Behavioral Sciences Elective | 3 |
Semester 4 (18 credit hours)
| RTM-206 | Menu Writing and Marketing | 3 |
| RTM-210 | Nutrition for Food Service Managers | 3 |
| RTM-215 | Restaurant and Buffet Desserts | 2 |
| RTM-231 | Hospitality Supervision | 3 |
| RTM-240 | Purchasing and Cost Control | 3 |
| RTM-250 | Baking/Pastry III | 4 |