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-120	Business Mathematics	3
COM-101	Composition I	3
COM-103	Speech Fundamentals	3

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:

CIS-115	Microsoft Office I	3
RTM-100	Food Service Sanitation	2
RTM-101	Intro to Hospitality Industry	3
RTM-102	Quantity Food Production I	4
RTM-103	Basic Food Theory	2
RTM-206	Menu Writing and Marketing	3
RTM-209	Baking/Pastry I	4
RTM-210	Nutrition for Food Service Managers	3
RTM-211	Baking/Pastry II	4
RTM-212	Basic Cake Decorating	2
RTM-213	Artisan Breads	2
RTM-214	Chocolate & Confectionary Artistry	2
RTM-215	Restaurant and Buffet Desserts	2
RTM-216	Advanced Cake Decorating	2
RTM-218	Baking Science & Recipe Development	2
RTM-231	Hospitality Supervision	3
RTM-240	Purchasing and Cost Control	3
RTM-250	Baking/Pastry III	4

Suggested Schedule

Semester 1 (15 credit hours)

BUS-120	Business Mathematics	3
RTM-100	Food Service Sanitation	2
RTM-102	Quantity Food Production I	4
RTM-103	Basic Food Theory	2
RTM-209	Baking/Pastry I	4

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