Professional Baking and Pastry Arts Management (AAT)(Plan Code: BPAPBAPT)
Academic Plans, known as programs, include an overview description and a summary of program requirements. You can search the online catalog via the Academic Plan links on the right for a desired program or a specific course information.
Courses
- BUS 148 — Business Professional Self Development BUS 148 3 Credits/Units
- COLL 101 — College Essentials: Introduction to Clark COLL 101 2 Credits/Units
- MGMT 101 — Principles of Management MGMT 101 3 Credits/Units
- PBAK 110 — Artisan Breads PBAK 110 9 Credits/Units
- PBAK 111 — Early Morning Product PBAK 111 5 Credits/Units
- PBAK 120 — Viennoiserie PBAK 120 9 Credits/Units
- PBAK 121 — Cookies, Brownies, Bars and Quick Breads PBAK 121 5 Credits/Units
- PBAK 130 — Cakes, Desserts and Tortes PBAK 130 9 Credits/Units
- PBAK 131 — Retail Operations and Barista PBAK 131 5 Credits/Units
- PBAK 200 — Applied Professional Development PBAK 200 9 Credits/Units
- PBAK 210 — Production Baking PBAK 210 9 Credits/Units
- PBAK 220 — Pastry Chef/Restaurant Baking PBAK 220 9 Credits/Units
- PBAK 221 — Retail/Merchandising, Inventory/Purchasing PBAK 221 5 Credits/Units
- PBAK 225 — Cake Decorating PBAK 225 5 Credits/Units
- PBAK 230 — Capstone Project PBAK 230 6 Credits/Units
- PBAK 231 — Industry Internship PBAK 231 4 Credits/Units
- PTCS 110 — Professional Technical Computational Skills PTCS 110 5 Credits/Units
- PTWR 135 — Introduction to Applied Technical Writing PTWR 135 5 Credits/Units