Baking & Pastry Arts Associate Course Requirements, 2020

Associate in Applied Science Course Hours Per Week
Semester
A55130
Class
Lab
Credit
FIRST SEMESTER (Fall)
ACA-115 Success & Study Skills 0 2 1
CUL-110 Sanitation and Safety 2 0 2
CUL-110A Sanitation and Safety Lab 0 2 1
CUL-135 Food & Beverage Service 2 0 2
CUL-135A Food & Beverage Serv Lab 0 2 1
CUL-140 Culinary Skills I 2 6 5
CUL-160 Baking I 1 4 3
7 16 15
SECOND SEMESTER (Spring)
BPA-150 Artisan & Specialty Bread 1 6 4
BPA-165 Hot and Cold Desserts 1 4 3
CUL-112 Nutrition for Foodservice 3 0 3
CUL-170 Garde Manger I 1 4 3
ENG-111 Writing and Inquiry 3 0 3
9 14 16
THIRD SEMESTER (Summer)
BPA-130 European Cakes & Tortes 1 4 3
ENG-112 Writing/Research in the Disc or
   ENG-114    Prof Research & Reporting 3 0 3
*** Social/Behavioral Science Elective 3 0 3
7 4 9
FOURTH SEMESTER (Fall)
BPA-120 Petit Fours & Pastries 1 4 3
BPA-210 Cake Design & Decorating 1 4 3
BPA-250 Dessert/Bread Production 1 8 5
MAT-110 Math Measurement & Literacy (or higher) *** *** 3-4
WBL-111 Work-Based Learning I or
   Take WBL-132 Spring ONLY 0 0-10 0-1
*** *** 14-16
FIFTH SEMESTER (Spring)
BPA-220 Confection Artistry 1 6 4
BPA-260 Pastry & Baking Marketing 2 2 3
CUL-120 Purchasing 2 0 2
HRM-245 Human Resource Mgmt – Hosp 3 0 3
WBL-131 Work-Based Learning III or
   WBL-132    Work-Based Learning III 0 10-20 1-2
*** Humanities/Fine Arts Elective 3 0 3
11 18-28 16-17
Total Required Minimum Semester Hours Credit
71