2020 - 2021 Catalog
Program: Culinary | Pastry | Hospitality
Degree Plan: Bakery/Pastry A.A.S.
(Associate of Applied Science Degree)
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.
Degree Plan Code: AAS.BAKE.PAST.20
The Associate of Applied Science Degree in Bakery/Pastry provides students the basic and advanced skills, practice and experience needed to build a professional career as a head baker/pastry chef. This degree program will equip students to advance into supervisory roles as their experience and skills develop. Components of the degree program include supervisory and management theory and practice as well as hands-on food preparation and advanced baking/pastry techniques across multiple product categories. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.
All CHEF, PSTR, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation and completers qualify for entry-level pastry chef certification.
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1313 | Hospitality Supervision | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # PSTR 1301 | Fundamentals of Baking | 3 |
| ENGL 1301 | Composition 1 | 3 |
| ++Elective | Mathematics Elective | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1206 | Cake Decorating 1 | 2 |
| PSTR 2331 | Advanced Pastry Shop | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| Semester Total | 14 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1305 | Breads and Rolls | 3 |
| +Elective | Humanities/Fine Arts | 3 |
| Semester Total | 6 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1301 | Basic Food Preparation | 3 |
| PSTR 1343 | Bakery Operations and Management | 3 |
| PSTR 1442 | Quantity Bakeshop Production | 4 |
| PSTR 2364 | Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef | 3 |
| Semester Total | 13 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSTR 2330 | Advanced Pastry Competition | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 1380 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 12 | |
| Minimum Hours Required | 60 | |
|---|---|---|
+Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
++Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
#Note for PSTR 1301: Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
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.