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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 Credits
CULA 150Food Sanitation

3 Credits
MATH GEAny Gen. Ed. Math Course

3 Credits
SOCY 105Human Relations

3 Credits
Total Credit Hours:15

Spring Semester Freshman Year

BAKE 120Professional Baking and Pastry 2*

6 Credits
CULA 160Menu Management

3 Credits
ENGL 101Writing and Rhetoric I

3 Credits
HOSP 266Food and Beverage Service*

3 Credits
HOSP 266LDesert Cafe Lab*

0 Credit
Total Credit Hours:15

Fall Semester Sophomore Year

BAKE 230Professional Baking and Pastry 3*

6 Credits
CULA 170Food Service Nutrition

3 Credits
ELEC GEAny additional Gen. Ed.

3 Credits
PROG ELECProgram Electives

3 Credits
Total Credit Hours:15

Spring Semester Sophomore Year

BAKE 240Professional Baking and Pastry 4*

6 Credits
CULA 180Food Service Purchasing

3 Credits
COMM GEAny Gen. Ed Oral Comm. Course

3 Credits
PROG ELECProgram Electives

3 Credits
Total Credit Hours:15

Program Electives: 6 hours

ARTS 105Design 1

3 Credits
BAKE 285Cooperative Education in Baking*

1-4 Credits
BUSM 261Small Business Management

3 Credits
CHEM 100Concepts of Chemistry*

4 Credits
HOSP 173Event Management

3 Credits
HOSP 174Customer Service and Conflict Resolution

3 Credits
HOSP 267Food and Beverage Controls*

3 Credits
HOSP 267LDesert Cafe Lab*

0 Credit
HOSP 277Hospitality Management Association

0-1 Credit

*Prerequisite or Corequisite required

Total Credit Hours: 60