FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY
(Associate in Applied Sciences Degree)
El Centro only
- 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.
SEMESTER I
SEMESTER II
SEMESTER III
| PSTR 1364 |
Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef |
3 |
| ENGL 1301 |
Composition I |
3 |
| SPCH 1311 |
Introduction to Speech Communication OR |
3 |
| SPCH 1315 |
Fundamentals of Public Speaking OR |
(3) |
| SPCH 1321 |
Business and Professional Communication |
(3) |
| +Elective |
Bakery/Pastry Culinary Arts Elective |
1-4 |
|
|
10-13 |
SEMESTER IV
| # CHEF 2331 |
Advanced Food Preparation |
3 |
| PSTR 1442 |
Quantity Bakeshop Production OR |
4 |
| PSTR 1471 |
Quantity Bakeshop Production-International Baking |
(4) |
| PSTR 2364 |
Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef |
3 |
| ++Elective |
Humanities/Fine Arts |
3 |
|
|
13 |
SEMESTER V
| PSTR 1310 |
Pies, Tarts, Teacakes, and Cookies |
3 |
| # RSTO 1380 |
Cooperative Education - Restaurant, Culinary, and Catering Management/Manager |
3 |
| PSYC 2301 |
General Psychology |
3 |
| +Elective |
Bakery/Pastry Culinary Arts Elective |
2-3 |
|
|
11-12 |
| Minimum Hours Required |
|
62-70 |
+Bakery/Pastry Culinary Arts Elective - must be selected from the following:
| HAMG 1321 |
Introduction to Hospitality Industry |
3 |
| HAMG 2307 |
Hospitality Marketing and Sales |
3 |
| IFWA 1318 |
Nutrition for the Food Service Professional |
3 |
| PSTR 1191 |
Special Topics in Baker/Pastry Chef |
1 |
| PSTR 1291 |
Special Topics in Baker/Pastry Chef |
2 |
| PSTR 1312 |
Laminated Dough, Pate a Choux, and Donuts |
3 |
| PSTR 1391 |
Special Topics in Baker/Pastry Chef |
3 |
| PSTR 1442 |
Quantity Bakeshop Production |
4 |
| PSTR 1471 |
Quantity Bakeshop Production-International Baking |
4 |
| PSTR 2330 |
Advanced Pastry Competition |
3 |
| RSTO 1306 |
Facilities Layout and Design |
3 |
| RSTO 1325 |
Purchasing for Hospitality Operations |
3 |
| RSTO 1391 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
3 |
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
| RSTO 2307 |
Catering |
3 |
++Humanities/Fine Arts Elective - must be selected from the DCCCD AAS Core Options for Humanities/Fine Arts.
+++Mathematics - must be selected from the DCCCD AAS Core Options for Mathematics. It is preferred that students select the DCCCD Core Mathematics requirement; however, the math option below is allowable:
| POFT 1321 |
Business Math OR |
3 |
| POFT 1325 |
Business Math and Machine Applications AND |
(3) |
| Elective |
Natural Science |
(4) |
Students selecting POFT 1321 or POFT 1325 must also select any course from the DCCCD AAS Core Options for Natural Science.
# This course must be completed with a grade of "C" or better.
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.
