Culinary Arts, Pastry Chef Specialty, Associate of Applied Science
Courses
- CHEF 1205 — Sanitation and Safety
- ENGL 1301 — Composition I
- ENGL 2311 — Technical and Business Writing
- HAMG 2305 — Hospitality Management and Leadership
- IFWA 1318 — Nutrition for the Food Service Professional
- MRKG 1311 — Principles of Marketing
- PSTR 1301 — Fundamentals of Baking
- PSTR 1306 — Cake Decorating I
- PSTR 1340 — Plated Desserts
- PSTR 1342 — Quantity Bakeshop Production
- PSTR 1343 — Bakery Operations and Management
- PSTR 2301 — Chocolates and Confections
- PSTR 2307 — Cake Decorating II
- PSTR 2365 — Practicum - Baking and Pastry
- PSTR 2431 — Advanced Pastry Shop
- RSTO 1313 — Hospitality Supervision
- RSTO 2301 — Principles of Food and Beverage Control
- SPCH 1321 — Business and Professional Communication