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

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.

ACADEMIC MAPS

Academic Map: AAS - Pastry Arts 21-22

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 (22 Credits)

Mathematics (3 Credits)

^{NOTE: Your first college-level MATH course MUST be completed before reaching 30 total college-level credits.}

MATH 104B - Applied Mathematics or above (except MATH 122 and MATH 123)

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)

MGT 283 - Introduction to Human Resources Management

Natural Science (3 Credits)

ANTH 102 - Introduction to Physical Anthropology
or AST 103 - Introductory Astronomy: The Solar System or above
or BIOL 101 - Biology for Non-Majors or above
or CHEM 103 - Preparatory Chemistry or above
or EGG 131 - Technical Physics I
or EGG 132 - Technical Physics II
or any ENV prefix course
or GEOG 103 - Physical Geography
or GEOG 104 - Physical Geography Laboratory
or GEOG 117 - Meteorology/Climatology
or GEOL 100 - Earthquakes, Volcanoes and Natural Disasters or above
or HHP 123 - Introduction to the Human Body
or PHYS 110 - Conceptual Physics or above

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)

Four Credit Options
HIST 100 - Historical Issues and Contemporary Society
or PSC 101 - Introduction to American Politics
Six Credit Options
HIST 101 - U.S. History to 1877
and HIST 102 - U.S. History Since 1877
or
HIST 101 - U.S. History to 1877
and HIST 217 - Nevada History
or
HIST 102 - U.S. History Since 1877
and HIST 111 - Survey of U.S. Constitutional History
or
HIST 111 - Survey of U.S. Constitutional History
and HIST 217 - Nevada History

Special Program Requirements (45 Credits)

CUL 110 - Basic Cookery
and CUL 125 - Principles of Baking
and CUL 135 - Breads of the World
and CUL 175 - Cake Design
and CUL 215 - Plated Desserts
and CUL 225 - Advanced Baking
and CUL 230 - Pastry Arts
and CUL 255B - Retail Bakery Management
and CUL 260 - Introduction to Chocolate
and CUL 265 - Introduction to Sugar Arts
and CUL 280B - Principles of Quantity Baking
and CUL 295 - Work Experience in Culinary Arts
and FAB 102 - Sanitation for the Food Service Industry
and FAB 160 - Hospitality Purchasing
and FAB 167 - Food Service Nutrition
and HMD 101 - Foundations of Hospitality

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