2020-2021 Catalog and Student Handbook 
    
    Nov 26, 2024  
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2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

Pastry Arts, AAS [CULPAS-AAS, 67 Total Credits]

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DESCRIPTION

This degree is a quality professional program for students wishing to enter and/or advance in the field of arts. Students are taught to master the fundamentals of cooking with emphasis on hands-on preparation of various cuisines including basic cookery. aromatics, international and French cooking. Students who successfully complete this degree are eligible to apply and receive Certified Culinarian status from the American Culinary Federation.

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.

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Student Learning Outcomes

  1. Prepare recipes using basic cooking and baking techniques.
  2. Combine management skills with pastry skills to achieve a profit in a retail bakery.
  3. Determine how to handle various types of food in order to prevent foodborne illness.
  4. Evaluate products that use advanced techniques including cakes, pastries, chocolate work, specialty breads, sugar arts, and plated desserts.

General Education Requirements (22 Credits)

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)

U.S. and Nevada Constitutions (4-6 Credits)

Special Program Requirements (45 Credits)

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