Concentration in Baking and Pastry Arts

First Semester

• CULA 101 - Introduction to Culinary Arts 3 credit hours
• CULA 103 - Food Safety and Sanitation 2 credit hours
• CULA 213 - Nutrition for the Culinary Professional 2 credit hours
• CULA 227 - Menu Design and Management 3 credit hours

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• MATH 120 - Contemporary Math 3 credit hours OR
• MATH 128 - Applied Algebra 3 credit hours OR
• MATH 130 - College Algebra 3 credit hours

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• PAST 101 - Introduction to Baking and Pastry 3 credit hours

Second Semester

• CULA 102 - Basic Culinary Skills 2 credit hours
• CULA 107 - Foodservice Purchasing and Storeroom Operations 3 credit hours
• CULA 207 - Fundamentals of Baking 2 credit hours
• CULA 214 - Restaurant and Hospitality Supervision 3 credit hours

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• ENGL 101 - English Composition I 3 credit hours OR
• ENGL 110 - Intensive English Composition I

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• PAST 102 - Baking and Pastry Skills Lab I 2 credit hours

Third Semester (Summer Session)

• PAST 103 - Baking and Pastry Skills Lab II 2 credit hours
• PAST 199 - Cake Baking, Design, and Decoration 2 credit hours
• Culinary Elective, 1 credit hour
• Humanities Requirement, 3 credit hours

Fourth Semester

• CULA 209 - Dining Room and Beverage Service 3 credit hours
• CULA 215 - Food, Sales, Beverage, and Labor Cost Control 3 credit hours
• PAST 200 - Contemporary Desserts 2 credit hours
• PAST 204 - Specialty Decoration and Showpiece Design 2 credit hours
• Culinary Elective, 2 credit hours

Fifth Semester

• PAST 218 - Baking and Pastry Cafe 3 credit hours
• PAST 233 - Pastry Internship 2 credit hours
• Natural Science Requirement, 3 credit hours
• Social/Behavioral Science Requirement, 3 credit hours

Sixth Semester (Summer Session)

• PAST 217 - Pastry Arts Capstone 4 credit hours

Total Credit Hours: 66