COURSE SEQUENCE FOR
ASSOCIATE OF APPLIED SCIENCE (A.A.S.) IN PASTRY ARTS

Summer I		Credits
FSM 125	Food Service Sanitation and Accident Prevention	3
Fall I
CUL 107	Culinary Arts	4
ENG101	College Composition	3
CUL 125	Foundations of Professional Baking	3
HOS 110	Introduction to Hospitality	3
Spring I
	Mathematics	3
CUL 160	Patisserie	4
	Humanities Elective	3
	Social Science Elective	3
Summer II
CUL 230	Culinary Arts Practicum	3
	Diversity Gen Ed	3
Fall II
FSM 215	Elementary Nutrition	2
CUL 235	Advanced Baking	4
CUL 211	Purchasing and Menu Planning	3
	Required Science Elective	4
Spring II
	English Second Course	3
CUL 206	Confectionary Arts and Plated Desserts	4
CUL 240	Café Operations and Artisinal Bread Baking	4
CUL 216	A La Carte	4

	Total Degree Credits	63

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