2018-2019 Catalog & Student Handbook 
    Jun 22, 2024  
2018-2019 Catalog & Student Handbook [ARCHIVED CATALOG]

Baking and Pastry Arts (A55130), AAS

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This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent (bakeries)/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 food 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, RCC offers Pre College courses to prepare students for the Baking and Pastry curriculum.

Program Curriculum

First Semester (Fall)

Class Hours 11 | Lab Hours 14 | Credit Hours 18

Class Hours 8 | Lab Hours 16 | Credit Hours 16

Summer Semester

Class Hours 3 | Lab Hours 3 | Credit Hours 4

Third Semester (Fall)

Class Hours 8 | Lab Hours 10 | Work Experience 10 | Credit Hours 14

Fourth Semester (Spring)

Class Hours 9 | Lab Hours 10 | Work Experience 10 | Credit Hours 15

Total Credit Hours 67

Additional Curriculum Notes

1. Students are required to complete 18 credit hours in Culinary and Baking core courses before they are eligible for Work Based Learning.

2. The Social/Behavioral elective requirements can be satisfied with the following prefixes: ECO 151 , HIS 111 , HIS 112 , HIS 131 , HIS 132 , PSY 150 , SOC 210 , SOC 213   or SOC 220. 

3.The Humanities/Fine Arts and Social/Behavioral electives can be found on your program evaluation.

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