2015-2016 Catalog & Handbook 
    
    Feb 26, 2024  
2015-2016 Catalog & Handbook [ARCHIVED CATALOG]

Baking and Pastry (A55130), AAS


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Purpose

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakerie/pastry shops, wholesale/retail markets, and high-volume bakeries, and or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.

Coursework includes specialty/artisanal breads, deserts/pastries, decorative work, high-volume production and field marketing.

Graduates should qualify for entry-level positions such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American culinary Federation certification may be available to graduates.

Admission Requirements and Special Conditions

A high school diploma or equivalent and satisfactory scores on college placement test in mathematics, English and reading. If students have deficiencies in English and or mathematics, are RCC offers Pre College courses to prepare students for the Baking and Pastry curriculum.

Program Curriculum


First Semester (Fall)


Class Hours 11 | Lab Hours 12 | Credit Hours 17


Second Semester (Spring)


Class Hours 6 | Lab Hours 20 | Credit Hours 16


Third Semester (Fall)


Class Hours 8 | Lab Hours 12 | Work Experience 10 | Credit Hours 15


Fourth Semester (Spring)


Class Hours 14 | Lab Hours 2 | Work Experience 10 | Credit Hours 16


Total Credit Hours 64


Additional Curriculum Notes


  1. The social behavioral science elective requirements can be satisfied with the following prefixes: ECO, PSY, SOC.
  2. The humanities fine arts elective requirements can be satisfied by completing a literature (ENG), and/or the following prefixes ART,MUS, and REL. Students may not take an introductory foreign language to fulfill the humanities/fine arts requirement.
  3. Students are required to complete 18 credit hours in Culinary before they are available for Work Based Learning Experience courses.

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