2025-2026 Catalog and Student Handbook
Pastry Arts, AAS
|
|
CODE: CULPAS-AAS | TOTAL CREDITS: 66 | FINANCIAL AID ELIGIBILITY: Eligible
This degree is not intended for transfer to UNLV, UNR, or NSU. Some of the courses may be eligible for transfer depending on the policies of the institution you are transferring to. Students who wish to transfer should consult with their assigned advising unit.
ACADEMIC MAP: Map: CSN AAS Pastry Arts (under revision)
DESCRIPTION
This degree is a quality professional program for students wishing to enter and/or advance in the field of pastry arts. Students are taught to master the fundamentals of cooking and baking with emphasis on hands-on preparation of various deserts including breads, cakes, plated deserts, ice cream, and chocolate. Students who successfully complete this degree are eligible to apply and receive Certified Pastry Culinarian status from the American Culinary Federation.
Please note - students participating in the required lab courses should be prepared to stand for long periods of time on a hard surface and must be able to carry up to 50 pounds with reasonable accommodation as needed.
SPECIALIZED ACCREDITATION
This program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), P.O. Box 400, Oxford, MD 21654, telephone: (410) 226-5527, emails: aoc@shore.intercom.net or acpha@atlanticbb.net. Also accredited by the American Culinary Federation (ACF), 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4468, (800) 624-9458, Fax: (904) 940-0741, www.acfchefs.org.
NEED HELP WITH THIS DEGREE OR SELECTING A COURSE?
- For advising assistance, log into MyCSN and access your advising unit’s information from the advising notice in the communication center.
- If you are on academic warning, probation or suspension, or financial aid warning or suspension, please see an Academic Counselor by visiting Counseling and Retention Services.
|
Student Learning Outcomes
-
Prepare recipes using basic cooking and baking techniques. -
Combine management skills with pastry skills to achieve a profit in a retail bakery. -
Determine how to handle various types of food in order to prevent foodborne illness. -
Evaluate products that use advanced techniques including cakes, pastries, chocolate work, specialty breads, sugar arts, and plated desserts. General Education Requirements
TOTAL GENERAL EDUCATION CREDITS: 22
300-level and above courses cannot be used to satisfy GE requirements. Mathematics (3 Credits)
NOTE: Your first college-level MATH course MUST be completed before reaching 30 total college-level credits. English Composition (3-5 Credits)
NOTE: Your first college-level ENG course MUST be completed before reaching 30 total college-level credits. Communications (3 Credits)
Human Relations (3 Credits)
Natural Science (3 Credits)
Fine Arts/Humanities/Social Science (3 Credits)
- any AM prefix course
- or any ANTH prefix course (except ANTH 102 and ANTH 110L)
- or any ART prefix course
- or DAN 101 - Dance Appreciation
- or any ECON prefix course
- or ENG 223 - Themes of Literature or above
- or GEOG 106 - Introduction to Cultural Geography
- or any HIST prefix course
- or any MUS prefix course (except MUS 100)
- or any PHIL prefix course
- or PHO 101 - Beginning Photography
- or any PSC prefix course
- or any PSY prefix course
- or any SOC prefix course
- or any THTR prefix course (except THTR 275)
- or WMST 113 - Gender, Race, and Class
- or World Languages 101B or above (this includes the following course prefixes: ARA, ARM, CHI, FIL, FREN, GER, GRE, ITAL, JPN, KOR, LAT, PORT, RUS, SPAN, and THAI)
U.S. and Nevada Constitutions (4-6 Credits)
Major Requirements
TOTAL MAJOR REQUIREMENTS CREDITS: 44
Grades of D+, D, and D- in the major requirements (occupational) area in an Associate of Applied Science degree program will not count toward graduation requirements. |
|
|
|
