Culinary Arts: Baking and Pastry Art
 
Students must complete the curriculum described below:
Recommended Course Sequence
First Semester
HCM186Culinary Foundations I 3.0
HCM111Principles of Baking I 2.0
HCM191Quantity Food Production I Lab 4.0
HCM113Culinary Baking 1.0
HCM100Sanitation and Safety 2.0
HCM200Dining Service 2.0
MAT711Business and Financial Mathematics 3.0
  Credits 17.0
Second Semester
HCM187Culinary Foundations II 3.0
HCM112Principles of Baking II 2.0
HCM192Quantity Food Production II Lab 4.0
HCM121Culinary Baking II 1.0
Social Science/Humanities Elective 3.0
A.A.S. Communications Requirement (ENG 105, 110) 3.0
  Credits 16.0
Summer
HCM517Baking Internship 2.0
  Credits 2.0
Third Semester
HCM240Menu Planning and Design 2.0
HCM230Nutrition and Wellness 3.0
HCM343Recipe Costing and Menu Pricing 2.0
HCM255Purchasing 3.0
HCM257Advanced Baking I 3.0
HCM267Baking Science 2.0
Advanced Baking Lab Electives **4.0
  Credits 19.0
Fourth Semester
HCM278Cost Control 2.0
HCM258Advanced Baking II 3.0
HCM273Baking Seminar 1.0
HCM330Hospitality Personnel Management 3.0
HCM525Baking Capstone 1.0
Advanced Baking Lab Electives **4.0
MGT195Workplace Empowerment 3.0
  Credits 17.0

  71.0  Total Semester Hours Required


**Advanced Baking Lab electives must be selected from the following:

HCM 216 Pastries 1
HCM 217 Artisan Breads 1
HCM 218 Cakes 1
HCM 219 International Breads 1
HCM 220 Chocolate and Sugar 1
HCM 221 Cake Decorating 1
HCM 222 Convenience Food 1
HCM 223 Laminated Doughs 1

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