Pastry Baking (CER-PAS)
Courses
- BIO 101 — Introduction to Biology I
- BIO 102 — Introduction to Biology II
- BIO 103 — Principles of Biology I
- CHM 104 — Introduction to Chemistry I
- CHM 111 — College Chemistry I
- CHM 112 — College Chemistry II
- CIS 146 — Computer Applications
- CUA 101 — Orientation to the Hospitality Profession
- CUA 111 — Foundations in Nutrition
- CUA 116 — Sanitation and Safety
- CUA 125 — Food Preparation
- ENG 101 — English Composition I
- MTH 100 — Intermediate College Algebra
- MTH 110 — Finite Mathematics
- MTH 112 — Precalculus Algebra
- MTH 113 — Precalculus Trigonometry
- MTH 115 — Precalculus Algebra and Trigonometry
- MTH 116 — Mathematical Applications
- PAS 130 — Chocolate and Truffles
- PAS 165 — Cake Decorating and Design
- PAS 166 — Cake Decorating and Design II
- PAS 168 — Specialty European Cakes
- PAS 170 — Essentials of Bread Baking
- PAS 171 — World Class Breads
- PAS 173 — Pastries I
- PAS 175 — Pastries II
- PAS 204 — Foundations of Baking
- PAS 208 — Advanced Baking
- PAS 232 — Distinguish Topics in Baking
- PAS 233 — Distinguish Topics in Pastry Arts
- PHS 111 — Physical Science
- PHS 112 — Physical Science II
- PHY 120 — Introduction to Physics
- PHY 201 — General Physics I - Trig Based
- PHY 202 — General Physics II - Trig Based