2014 - 2015 Combined Catalogs of the Colleges

Program: Food and Hospitality Institute
Degree Plan: Bakery/Pastry AAS


This degree plan includes updates that were added after it was originally published on June 9, 2014.
New students who are entering the college for the first time should follow the version on this page.
Show me the June 9, 2014, web published version.
Show me what changed in 2014-2015.



(Associate in Applied Sciences Degree)

El Centro only

  • Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
  • Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.

Degree Plan Code: AAS.BAKE.PAST.06

The Bakery/Pastry degree encompasses all aspects of bakery and pastry shop operations with an emphasis on preparation skills and business management.

The Bakery/Pastry degree is accredited by the Accrediting Commission of the American Culinary Federation.

Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.

CREDIT HOURS

SEMESTER I

# CHEF 1305 Sanitation and Safety 3
PSTR 1343 Bakery Operations and Management OR 3
HAMG 1321 Introduction to Hospitality Industry (3)
RSTO 1313 Hospitality Supervision 3
+++Elective MATH Elective 3
12

SEMESTER II

# CHEF 1301 Basic Food Preparation 3
# PSTR 1301 >Fundamentals of Baking 3
ENGL 1301 Composition I 3
9

SEMESTER III

# CHEF 2331 Advanced Food Preparation 3
PSTR 1206 Cake Decorating I 2
# PSTR 1305 Breads and Rolls 3
PSTR 1364 Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef 3
+Elective Bakery/Pastry Culinary Arts Elective 3
14

SEMESTER IV

# PSTR 2331 Advanced Pastry Shop 3
PSTR 1442 Quantity Bakeshop Production OR 4
PSTR 1471 Quantity Bakeshop Production-International Baking (4)
PSTR 2364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef 3
++Elective Humanities/Fine Arts 3
13

SEMESTER V

PSTR 1310 Pies, Tarts, Teacakes, and Cookies 3
# RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Communication (3)
PSYC 2301 General Psychology 3
12
Minimum Hours Required 60

+Bakery/Pastry Culinary Arts Elective - must be selected from the following:

HAMG 2307 Hospitality Marketing and Sales 3
IFWA 1318 Nutrition for the Food Service Professional 3
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
PSTR 1391 Special Topics in Baker/Pastry Chef 3
PSTR 2330 Advanced Pastry Competition 3
RSTO 1306 Facilities Layout and Design 3
RSTO 1325 Purchasing for Hospitality Operations 3
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 2307 Catering 3

++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.

+++MATH Eleceive - must be selected from the AAS Core Options for Mathematics.

# This course must be completed with a grade of "C" or better.

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.

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