California Branch > Degree Programs > A.O.S. in Baking and Pastry Arts
> Curriculum Chart

A.O.S. Curriculum Chart

Freshman Year (First Semester—15 Weeks)
Pre-Enrollment Competency Examinations* Introduction to Gastronomy Baking Ingredients and Equipment Technology Culinary Skills for Bakers Hearth Breads and Rolls
Mathematics Principles of Design
Product Knowledge
Food Safety
Freshman Year (Second Semester—15 Weeks)
Baking Techniques Pastry Techniques Cookies, Tarts and Mignardises Basic and Classical Cakes Individual and Production Pastries
Writing Examination Costing Examination Baking Practical Examination
     
Externship—18–21 WEEKS
Externship—18 Weeks Required
Sophomore Year (First Semester—15 Weeks)
Nutrition Confectionery Art and Special Occasion Cakes Contemporary Cakes & Desserts Chocolates and Confections
Introduction to Management
Menu Development
Controlling Costs & Purchasing Food
Restaurant Law(NC)
Sophomore Year (Second Semester—15 Weeks)
Specialty Breads Advanced Baking Principles Restaurant & Production Desserts Café Operations Beverages & Customer Service
Costing Examination Baking Practical Exam

* Students must demonstrate competency in math and writing prior to enrollment or submit qualifying SAT scores (500 or above on math or writing) or ACT (19 or higher).

(NC) = Non-Credit