Suggested Course Sequence - Baking & Pastry, AAS

Semester 1 (15 Credits)

• CUL 100A - Culinary Fundamentals for Career Path-Lecture 1 Credit(s)
• CUL 100B - Culinary Fundamentals for Career Path-Lab 4 Credit(s)
• CUL 101 - Sanitation & Safety for Food Service ** 1 Credit(s)
• CUL 107 - Sustain. Food Systems for Culinarians 3 Credit(s)
• CUL 112 - Pastries 3 Credit(s)
• CUL 130 - Hospitality Business & Service 3 Credit(s)

Semester 2 (15 Credits)

• CUL 111 - Breads 3 Credit(s)
• CUL 113 - Chocolates and Sugars 3 Credit(s)
• CUL 114 - Cake Baking and Decorating 3 Credit(s)
• CUL 116 - Plated Desserts and Presentation 3 Credit(s)
• CUL 140 - Principles of Nutrition 3 Credit(s)

Semester 3 (15 Credits)

• HIS 101 - U.S History to 1877 3 Credit(s)
• MAT 105 - Applied Mathematics 3 Credit(s)
• COM 110 - Interpersonal Communication 3 Credit(s)
• CUL 292 - Topics in Culinary 3 Credit(s)

• Choose any elective course - 3 Credits

Semester 4 (15 Credits)

• BIO 105 - Essentials of Biology 3 Credit(s)
• ENG 101 - English Composition I 3 Credit(s)
• BUS 105 - Business Ethics 3 Credit(s)
• CUL 290A - Capstone 1 Credit(s)
• CUL 290B - Internship 5 Credit(s)

Total Credit Hours - 60 Credits