Culinary Arts (Baking & Pastry Emphasis), AAS

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Includes required AAS courses. Student schedule may vary based on entry point, credit load, and prerequisites. Consult with department chair or SVC counselor for scheduling options.

First Year

1st Quarter

CUL 123 - Safety & Sanitation (3)
CUL 164 - Baking Theory (3)
CUL 165 - Baking Lab (10)
CSS 103 - First Quarter Experience (2)

Total Hours: 18

2nd Quarter

† CUL 111 - Culinary Math (5)
CUL 170 - Introduction to Food Preparation (1)
CUL 171 - Cooking Fundamentals (3)
CUL 172 - Stocks, Sauces, and Soups (3)
CUL 173 - The Cold Kitchen (3)
CUL 174 - Food Preparation Theory (3)

Total Hours: 18

3rd Quarter

CUL 101 - Sustainable Food System Practices (3)
√ CMST& 210 - Interpersonal Communication: D (5)
† ENGL& 101 - English Composition I (5)
~ OBT 162 - Microsoft Office Basics (3)
£ PE 200 - First Aid, Safety, and CPR (2)

Note:

† Students who do not receive an appropriate test score will require additional coursework to develop necessary skills for entry into class. ( or higher is required for the one-year certificate). ( fulfills the requirement for Culinary Arts).

‡ may be taken at any time during the two-year program with Department Chair approval.

√ or

~ or

£ or a valid CPR/First Aid certification from an approved provider