Pastry Arts
2006 - 2007
Associate of Applied Science
(70 Credits)
General Education Requirements
(25 Credits)
| |
Credits |
| Communication |
3
|
| English |
3
|
| Human Relations |
3
|
| Mathematics |
3
|
| Science |
6
|
| Social Science/Humanities |
3
|
| U.S. and Nevada Constitutions |
4-6
|
Major Occupational Area
(45 Credits)
|
CUL 100
|
Sanitation/HACCP
|
2
|
|
CUL 11 0
|
Basic Cookery
|
4
|
|
CUL 125
|
Principles of Baking
|
3
|
|
CUL 135
|
Breads of the World
|
3
|
|
CUL 175
|
Cake Design
|
3
|
|
CUL 215
|
Plated Desserts
|
3
|
|
CUL 225
|
Advanced Baking
|
3
|
|
CUL 230
|
Pastry Arts
|
3
|
|
CUL 255B Retail Bakery Management
|
3
|
|
CUL 260
|
Introduction to Chocolate
|
3
|
|
CUL 265
|
Introduction to Sugar Arts
|
3
|
|
CUL 280B Principles of Quantity Baking
|
3
|
|
CUL 295
|
Work Experience in Culinary Arts
|
1
|
|
FAB 160
|
Hospitality Purchasing
|
3
|
|
FAB 167
|
Food Service Nutrition
|
2
|
|
HMD 101
|
Introduction to the Hospitality Industry
|
3
|
2006 - 2007
Certificate of Achievement
(33 Credits)
|
|
Credits
|
|
Communication
|
3
|
|
CUL 100
|
Sanitation/HACCP
|
2
|
|
CUL 11 0
|
Basic Cookery
|
4
|
|
CUL 125
|
Principles of Baking
|
3
|
|
CUL 135
|
Breads of the World
|
3
|
|
CUL 175
|
Cake Design
|
3
|
|
CUL 225
|
Advanced Baking
|
3
|
|
CUL 255B
|
Retail Bakery Management |
3
|
|
CUL 295
|
Work Experience in Culinary Arts
|
1
|
|
FAB 160
|
Hospitality Purchasing
|
3
|
|
FAB 167
|
Food Service Nutrition
|
2
|
|
HMD 101
|
Introduction to the Hospitality Industry |
3
|
