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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 |
| 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. | ||