El Centro College - Degree Plans - Food and Hospitality Institute - Bakery/Pastry AAS
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El Centro 2006-2007 Catalog (Archived) Previous Catalog Years
Degree Plans - Food and Hospitality Institute - Bakery/Pastry AAS
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FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY

El Centro only

(Associate in Applied Sciences Degree)

  • Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
  • Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.

Degree Plan Code: AAS.BAKE.PAST.06

The Bakery/Pastry degree encompasses all aspects of bakery and pastry shop operations with an emphasis on preparation skills and business management.

The Bakery/Pastry degree is accredited by the Accrediting Commission of the American Culinary Federation.

Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.

CREDIT HOURS

SEMESTER I

CHEF 1305 Sanitation and Safety 3
PSTR 1301 Fundamentals of Baking 3
PSTR 1206 Cake Decorating I 2
PSTR 1207 Cake Decorating II 2
POFT 1321 Business Math AND (3)
+++Elective Natural Science OR (4)
MATH 1324 Mathematics for Business and Economics OR 3
MATH 1314 College Algebra OR (3)
MATH 1414 College Algebra (4)
13-17

SEMESTER II

RSTO 1313 Hospitality Supervision 3
PSTR 1305 Breads and Rolls 3
PSTR 1343 Bakery Operations and Management 3
RSTO 1306 Facilities Layout and Design 3
PSTR 2331 Advanced Pastry Shop 3
15

SEMESTER III

ENGL 1301 Composition I 3
PSTR 1364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Coummunication (3)
9

SEMESTER IV

PSTR 1342 Quantity Bakeshop Production 3
PSTR 2364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef 3
PSTR 1310 Pies, Tarts, Teacakes, and Cookies 3
++Elective Humanities/Fine Arts 3-4
12-13

SEMESTER V

PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
PSTR 2330 Advanced Pastry Competition 3
RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager 3
PSYC 2301 Introduction to Psychology 3
+Elective 3
15
Minimum Hours Required 64-69

+Elective - must be selected from the following:

PSTR 1191 Special Topics in Baker/Pastry Chef AND 1
PSTR 1291 Special Topics in Baker/Pastry Chef 2
PSTR 1391 Special Topics in Baker/Pastry Chef 3
CHEF 1301 Basic Food Preparation 3
HAMG 1321 Introduction to Hospitality Industry 3
HAMG 2307 Hospitality Marketing and Sales 3
IFWA 1318 Nutrition for the Food Service Professional 3
NUTR 1322 Principles of Nutrition 3
RSTO 1325 Purchasing for Hospitality Operations 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 2307 Catering 3

++Elective - must be selected from the DCCCD Core Curriculum for Humanities/Fine Arts.

+++Elective - students selecting POFT 1321 must also select any course from the DCCCD Core Curriculum for Natural Science.

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.