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60 credit hours  
     
An American Culinary Federation (ACF) accredited program. Students will be eligible for Certified Pastry Culinarian (CPC) upon graduation.
     
FIRST YEAR  
First Semester
CHEF 1301 Basic Food Preparation
CHEF 1305 Sanitation and Safety 1, 2
ENGL 1301 Composition I
HAMG 1321 Introduction to Hospitality Industry
PSTR 1301 Fundamentals of Baking
     
Second Semester
IFWA 1310 Nutrition and Menu Planning
MATH 1332 Contemporary Mathematics (Quantitative Reasoning)
    (See Mathematics options)
PSTR 1305 Breads and Rolls
PSTR 1310 Pies, Tarts, Teacakes, and Cookies
RSTO 1325 Purchasing for Hospitality Operations
     
Third Semester
PSTR 1306 Cake Decorating I
GEN ED  Humanities / Fine Arts course
     
SECOND YEAR
First Semester
HAMG 1324 Hospitality Human Resources Management ~
PSTR 2301 Chocolates and Confections
PSTR 2307 Cake Decorating II
GEN ED Social / Behavioral Sciences course
     
Second Semester
PSTR 2331 Advanced Pastry Shop (Capstone)
PSTR 2380 Cooperative Education - Baking and Pastry Arts / Baker / Pastry Chef
SPCH 1321 Business and Professional Communication           
  (See Speech options)
ELECTIVE *  
   
* Elective (3 credit hours):
CHEF 2331, HAMG 1313, HAMG 1340, HAMG 2301, HAMG 2332, HAMG 2337, RSTO 2307, TRVM 2301, or PSTR 1364
 
1. Certification in ServSafe
2. Certification in Food Protection Management
 
Many courses are taught in eight-week format.
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