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PastryArts
2014-2015 Pastry Arts Program Information
Also see Culinary Arts


Program Options:
AAS – Pastry Arts
Certificate – Pastry Arts



Students completing the Pastry Arts program at Collin College will be qualified for a variety of hands-on bakery positions in the food service industry. The food service industry is the largest private sector employer in the United States. The curriculum at Collin College emphasizes a broad selection of hands-on food preparation courses, building on baking and pastry foundation skills that will allow the student to be effective in a commercial bakeshop environment. Collin College’s Pastry Arts career education offers classes in the daytime and in the evening. The curriculum is designed by industry experts and taught by experienced pastry professionals. The degree program offers an Associate of Applied Science in Pastry Arts. A Certificate in Pastry Arts is also available.

Students planning to transfer to a college or university should check with a Collin academic advisor prior to beginning this program to verify course transferability.


ACCREDITATION
The Culinary Arts Program is fully accredited by the American Culinary Federation Education Foundation. They may be contacted at:
    180 Center Place Way
    St. Augistine, FL 32095
    800.624.9458
    www.acfchefs.org




ADMISSION REQUIREMENTS

Students are required to attend mandatory Pastry Arts Orientation. Please contact Program Chair for dates and times.

Note: Pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.


AAS – Pastry Arts

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
HAMG    1321       Introduction to Hospitality Industry
MATH     1332       Math for Liberal Arts I3
PSTR      1301       Fundamentals of Baking

Second Semester
IFWA      1310       Nutrition and Menu Planning
PSTR      1305       Breads and Rolls
PSTR      1310       Pies, Tarts, Teacakes, and Cookies
RSTO      1325       Purchasing for Hospitality Operations

Third Semester
ENGL     1301       Composition I
HAMG    1319       Computers in Hospitality
PSTR     1306       Cake Decorating I


SECOND YEAR
First Semester

ECON    1301       Introduction to Economics
                              (See Social / Behavioral Sciences Options)
HAMG    1324       Hospitality Human Resources Management
PSTR      2301       Chocolates and Confections
PSTR      2307       Cake Decorating II

Second Semester
HUMA   1301       Introduction to Humanities I
                              (See Humanities / Fine Arts Options)
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)

1  Certification in ServSafe
2  Certification in Food Protection Management
3  May substitute MATH-1314 (recommended for transfer students), MATH-1316,
    MATH-1324, MATH-1325, MATH-1342, MATH-1350, MATH-1351, MATH-1414,
    MATH-2305, MATH-2312, MATH-2318, MATH-2320, MATH-2413, MATH-2414,
    MATH-2415, MATH-2417 or MATH-2419



Certificate – Pastry Arts

21 credit hours

FIRST YEAR
First Semester

CHEF     1301       Basic Food Preparation
CHEF     1305       Sanitation and Safety 1, 2
IFWA     1310       Nutrition and Menu Planning
PSTR      1301       Fundamentals of Baking

Second Semester
PSTR      1305       Breads and Rolls
PSTR      1306       Cake Decorating I
PSTR      1310       Pies, Tarts, Teacakes, and Cookies (Capstone)

1. Certification in ServSafe
2 Certification in Food Protection Management





Pastry Class 161
 
CONTACT INFORMATION

Department Chair:
Karen Musa
PRC-L229
972.377.1672
 
 
Academic Advisor:
PRC-F132
972.377.1513
 
 
Department Website: