2022 - 2023 Catalog
Program: Culinary | Pastry | Hospitality
Title: 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, IFWA, 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.
All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1305 | Sanitation and Safety+ | 3 |
| PSTR 1301 | Fundamentals of Baking+# | 3 |
| CHEF 1301 | Basic Food Preparation+# | 3 |
| CHEF 2331 | Advanced Food Preparation+ | 3 |
| PSTR 1206 | Cake Decorating 1++ | 2 |
| PSTR 2207 | Cake Decorating 2++ | 2 |
| Semester Total | 16 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 2331 | Advanced Pastry Shop | 3 |
| PSTR 1305 | Breads and Rolls | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| PSTR 1343 | Bakery Operations and Management | 3 |
| +++Elective | Mathematics Elective | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager^ | 3 |
| ENGL 1301 | Composition 1 | 3 |
| Semester Total | 6 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1442 | Quantity Bakeshop Production | 4 |
| PSTR 1264 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef^ | 2 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| ++++Elective | Humanities/Fine Arts | 3 |
| Semester Total | 12 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 2330 | Advanced Pastry Competition | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| PSTR 2264 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef^ | 2 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| Semester Total | 11 | |
| Minimum Hours Required | 60 | |
|---|---|---|
+Courses in Semester 1 are taught in 8 and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.
++PSTR 1206 and PSTR 2207 - Students must enroll in and complete PSTR 1206 before enrolling in PSTR 2207.
+++Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
++++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4th class day.
^Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1380, PSTR 1364, and PSTR 2364.
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.