Baking and Pastry Arts, Associate of Applied Science

Major Code: 4200A

**Alternative plans of study available by contacting your advisor

Fall Semester Freshman Year

BAKE 110	Professional Baking and Pastry 1	6.00 Credits
CULA 150	Food Sanitation	3.00 Credits
MATH GE	Any Gen. Ed. Math Course	3.00 Credits
SOCY 105	Human Relations	3.00 Credits
Total Credit Hours:		15

Spring Semester Freshman Year

BAKE 120	Professional Baking and Pastry II*	6.00 Credits
CULA 160	Menu Management*	3.00 Credits
ENGL 101	English Composition 1*	3.00 Credits
HOSP 266	Food and Beverage Service	3.00 Credits
HOSP 266L	Desert' Cafe Lab	0.00 Credits
Total Credit Hours:		15

Fall Semester Sophomore Year

BAKE 230	Professional Baking and Pastry 3*	6.00 Credits
CULA 170	Food Service Nutrition	3.00 Credits
ELEC GE	Any additional Gen. Ed. Cr Hrs	3.00 Credits
PROG ELEC	Program Electives	3.00 Credits
Total Credit Hours:		15

Spring Semester Sophomore Year

BAKE 240	Professional Baking & Pastry 4*	6.00 Credits
COMM GE	Any Gen. Ed Oral Comm. Course	3.00 Credits
CULA 180	Food Service Purchasing	3.00 Credits
PROG ELEC	Program Electives	3.00 Credits
Total Credit Hours:		15

Program Electives: 6 hours

ARTS 105	Design 1	3.00 Credits
BAKE 285	Co-op Education in Baking*	1.00 - 4.00 Credits
BUSM 261	Small Business Management	3.00 Credits
CHEM 100	Chemistry in Everday Life	4.00 Credits
HOSP 173	Event Management*	2.00 Credits
HOSP 174	Customer Service/Conflict Resolutn	3.00 Credits
HOSP 267	Food and Beverage Controls	3.00 Credits
HOSP 267L	Desert Cafe Lab	0.00 Credits
HOSP 277	Hospitality Management Association	0.00 - 1.00 Credits

*Prerequisite or Corequisite required

Total Credit Hours: 60