Baking and Pastry Arts: AAS
The AAS in Hospitality Studies: Baking and Pastry Arts will allow students to gain the necessary theoretical and practical knowledge to become a successful pastry professional. Concepts of baking theory; breads, rolls, and bakeries; production pastry techniques; and cake production and decoration will lay the foundation for essential pastry-related skills. Advanced classes in artisan and decorative bread; ice cream and frozen desserts; chocolate candies and showpieces; plated desserts; and sugar candies and showpieces will allow specialized training in specific areas of concentration for the aspiring pastry chef. The final course, Baking and Pastry Arts Capstone, will give the student a real
Courses
- BAP 101 — Introduction to Baking Theory
- BAP 105 — Breads, Rolls, and Bakeries
- BAP 110 — Production Pastry Techniques
- BAP 115 — Cake Production and Decoration
- BAP 160 — Artistic Concepts in Pastry
- BAP 201 — Artisan and Decorative Bread
- BAP 205 — Ice Cream and Frozen Desserts
- BAP 210 — Chocolate Candies and Showpieces
- BAP 215 — Plated Desserts
- BAP 220 — Sugar Candies and Showpieces
- BAP 260 — Baking and Pastry Arts Capstone
- BIO 125 — Principles of Nutrition (MOTR LIFS 100N)
- BIO 177 — Food Science
- COM 101 — Oral Communication I (MOTR COMM 100)
- ENG 101 — College Composition I (MOTR ENGL 100)
- HST 102 — United States History from 1865 to the Present (MOTR HIST 102)
- HTM 100 — Introduction to the Hospitality Industry
- HTM 120 — Supervision and Leadership in the Hospitality Industry
- HTM 200 — Procurement in the Hospitality Industry
- HTM 210 — Hospitality Financial Planning and Cost Control
- MTH 108 — Elementary Applied Mathematics
- SOC 101 — Introduction to Sociology (MOTR SOCI 101)