Baking and Pastry Management
The program provides hands-on instruction in professional baking and pastry arts within state-of-the-art production kitchens. Students develop competencies in artisan breads, cakes, pastries, plated desserts, and chocolates while applying proper equipment operation, production methods, and sanitation procedures.
Courses
- AMH 2010 — UNITED STATES HISTORY TO 1877
- AMH 2020 — U.S. HISTORY 1877 TO PRESENT
- ENC 1101 — FRESHMAN COMPOSITION I
- FOS 2201 — FOOD SERVICE SANITATION MANAGEMENT
- FSS 1050C — BAKING INGREDIENTS AND TECHNOLOGY
- FSS 1052C — SPECIALTY BREADS
- FSS 2054C — COOKIES, TARTS AND FRIANDISES
- FSS 2055C — CONTEMPORARY CAKES AND DESSERTS
- FSS 2056C — PASTRY TECHNIQUES
- FSS 2057C — INDIVIDUAL AND PRODUCTION PASTRIES
- FSS 2058C — CONFECTIONARY ART AND PRINCIPLES OF DESIGN
- FSS 2059C — CHOCOLATES AND CONFECTIONS
- FSS 2060C — RESTAURANT AND PRODUCTION DESSERTS
- FSS 2061C — BASIC AND CLASSICAL CAKES AND PASTRIES
- FSS 2500 — FOOD AND BEVERAGE COST CONTROL
- FSS 2943 — INTERNSHIP IN BAKING AND PASTRY MANAGEMENT
- HFT 2220 — HOSPITALITY HUMAN RESOURCES MANAGEMENT
- HFT 2261 — RESTAURANT AND FOODSERVICE MANAGEMENT
- POS 2041 — U.S. GOVERNMENT
- SLS 1122 — NEW STUDENT EXPERIENCE