| 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 * |
|
| |
|
| ~ Taught in eight-week format |
| 1. Certification in ServSafe |
| 2. Certification in Food Protection Management |
| |
| * Elective (3 credit hours) |
| CHEF 2331 ~, HAMG 1313 ~, HAMG 1340 ~, HAMG 2301 ~, HAMG 2332 ~, HAMG 2337 ~, RSTO
2307 ~ or TRVM 2301
|
