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 12 credit hours 
   
Prior to being admitted to this program, students must provide official documentation showing they have earned a Certificate or AAS in Pastry Arts.
     
First Semester
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts
PSTR 1340 Plated Desserts
     
Second Semester
PSTR 1342 Quantity Bakeshop Production (Capstone)
PSTR 1343 Bakery Operations and Management
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