Baking and Pastry Arts, Associate of Applied Science
Major Code: 4200A
**Alternative plans of study available by contacting your advisor
Fall Semester Freshman Year
| BAKE 110 | Professional Baking and Pastry 1* | 6 Credits |
| CULA 150 | Food Sanitation | 3 Credits |
| MATH GE | Any Gen. Ed. Math Course | 3 Credits |
| SOCY 105 | Human Relations | 3 Credits |
| Total: | 15 |
Spring Semester Freshman Year
| BAKE 120 | Professional Baking and Pastry 2* | 6 Credits |
| CULA 160 | Menu Management | 3 Credits |
| ENGL 101 | Writing and Rhetoric I | 3 Credits |
| HOSP 266 | Food and Beverage Service* | 3 Credits |
| HOSP 266L | Desert Cafe Lab* | 0 Credit |
| Total: | 15 |
Fall Semester Sophomore Year
| BAKE 230 | Professional Baking and Pastry 3* | 6 Credits |
| CULA 170 | Food Service Nutrition | 3 Credits |
| ELEC GE | Any additional Gen. Ed. | 3 Credits |
PROG ELEC
| Program Electives | 3 Credits |
| Total: | 15 |
Spring Semester Sophomore Year
| BAKE 240 | Professional Baking and Pastry 4* | 6 Credits |
| CULA 180 | Food Service Purchasing | 3 Credits |
| COMM GE | Any Gen. Ed Oral Comm. Course | 3 Credits |
PROG ELEC
| Program Electives | 3 Credits |
| Total: | 15 |
Program Electives: 6 hours
| ARTS 105 | Design 1 | 3 Credits |
| BAKE 285 | Cooperative Education in Baking* | 1-4 Credits |
| BUSM 261 | Small Business Management | 3 Credits |
| CHEM 100 | Concepts of Chemistry* | 4 Credits |
| HOSP 173 | Event Management | 3 Credits |
| HOSP 174 | Customer Service and Conflict Resolution | 3 Credits |
| HOSP 267 | Food and Beverage Controls* | 3 Credits |
| HOSP 267L | Desert Cafe Lab* | 0 Credit |
| HOSP 277 | Hospitality Management Association | 0-1 Credit |
*Prerequisite or Corequisite required
Total Credit Hours Required for this Major: 60