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
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