(Associate of Applied Science 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.
|# 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|
|# CHEF 1301||Basic Food Preparation||3|
|# PSTR 1301||Fundamentals of Baking||3|
|ENGL 1301||Composition I||3|
|# 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|
|# PSTR 2331||Advanced Pastry Shop||3|
|PSTR 1442||Quantity Bakeshop Production||4|
|PSTR 2364||Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef||3|
|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||Public Speaking OR||(3)|
|SPCH 1321||Business and Professional Communication||(3)|
|PSYC 2301||General Psychology OR||3|
|SOCI 1301||Introduction to Sociology||(3)|
|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|
++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.
*RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager is the capstone for this award.