Pastry Arts - Associate of Applied Technology Degree
Courses
- BAKE 106 — Chocolate I (Confections)
- BAKE 109 — Patisserie I
- BAKE 114 — Dessert Alternatives (Sugar Free, Gluten Free)
- BAKE 116 — Patisserie II
- BAKE 117 — Frozen Desserts
- BAKE 118 — Cakes
- BAKE 119 — Yeast Breads
- BAKE 122 — Patisserie III
- BAKE 131 — Pies, Tarts, Custards and Fillings
- BAKE 134 — Quick Breads, Cookies, Brownies
- BAKE 140 — Restaurant (Individual) Desserts and Petit Fours
- BAKE 153 — Sugar Work
- BAKE 157 — Wedding Cakes
- BAKE 163 — Retail and Customer Service
- BAKE 165 — Kitchen and Bistro Management
- COLL 102 — College Success for All
- CUL 104 — Sanitation in Food Service Operations
- RBM 107 — Marketing
- REST 103 — Food & Beverage Cost Control
- REST 119 — Operations Management
- REST 124 — Restaurant Bookkeeping
- REST 133 — Beverage Service Management