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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 110Professional Baking and Pastry 1

6
CULA 150Food Sanitation

3
MATH GEAny Gen. Ed. Math Course

3.00 Credits
SOCY 105Human Relations

3
Total Credit Hours:15

Spring Semester Freshman Year

BAKE 120Professional Baking and Pastry 2*

6
CULA 160Menu Management*

3
ENGL 101English Composition 1*

3.00 Credits
HOSP 266Food and Beverage Service*

3
HOSP 266LDesert Cafe Lab*

0.00 Credits
Total Credit Hours:15

Fall Semester Sophomore Year

BAKE 230Professional Baking and Pastry 3*

6
CULA 170Food Service Nutrition

3
ELEC GEAny additional Gen. Ed. Cr Hrs

3.00 Credits
PROG ELECProgram Electives

3.00 Credits
Total Credit Hours:15

Spring Semester Sophomore Year

BAKE 240Professional Baking and Pastry 4*

6
CULA 180Food Service Purchasing

3
COMM GEAny Gen. Ed Oral Comm. Course

3.00 Credits
PROG ELECProgram Electives

3.00 Credits
Total Credit Hours:15

Program Electives: 6 hours

ARTS 105Design 1

3
BAKE 285Cooperative Education in Baking*

1-4
BUSM 261Small Business Management

3
CHEM 100Chemistry in Everyday Life

4.00 Credits
HOSP 173Event Management*

3
HOSP 174Customer Service and Conflict Resolution

3
HOSP 267Food and Beverage Controls*

3
HOSP 267LDesert Cafe Lab*

0.00 Credits
HOSP 277Hospitality Management Association

0-1

*Prerequisite or Corequisite required

Total Credit Hours: 60