El Centro College - Degree Plans - Food and Hospitality Institute - Bakery/Pastry AAS
El Centro 2013 - 2014 Catalog
Degree Plans - Food and Hospitality Institute - Bakery/Pastry AAS

(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 1301 Fundamentals of Baking 3
PSTR 1206 Cake Decorating I 2
PSTR 2207 Cake Decorating II 2
+++Mathematics 3-7
13-17

SEMESTER II

# CHEF 1301 Basic Food Preparation 3
RSTO 1313 Hospitality Supervision 3
# PSTR 1305 Breads and Rolls 3
PSTR 1343 Bakery Operations and Management 3
# PSTR 2331 Advanced Pastry Shop 3
15

SEMESTER III

PSTR 1364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef 3
ENGL 1301 Composition I 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Communication (3)
+Elective Bakery/Pastry Culinary Arts Elective 1-4
10-13

SEMESTER IV

# CHEF 2331 Advanced Food Preparation 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
PSYC 2301 General Psychology 3
+Elective Bakery/Pastry Culinary Arts Elective 2-3
11-12
Minimum Hours Required 62-70

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

HAMG 1321 Introduction to Hospitality Industry 3
HAMG 2307 Hospitality Marketing and Sales 3
IFWA 1318 Nutrition for the Food Service Professional 3
PSTR 1191 Special Topics in Baker/Pastry Chef 1
PSTR 1291 Special Topics in Baker/Pastry Chef 2
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
PSTR 1391 Special Topics in Baker/Pastry Chef 3
PSTR 1442 Quantity Bakeshop Production 4
PSTR 1471 Quantity Bakeshop Production-International Baking 4
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.

+++Mathematics - must be selected from the AAS Core Options for Mathematics. It is preferred that students select the Core Mathematics requirement; however, the math option below is allowable:

POFT 1321 Business Math OR 3
POFT 1325 Business Math and Machine Applications AND (3)
Elective Natural Science (4)

Students selecting POFT 1321 or POFT 1325 must also select any course from the AAS Core Options for Natural Science.

# 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.