Program Requirements

First Semester

Course #Course TitleCreditsPrerequisites/Comments

314-100Intro to Baking & Pastry5Fall onlyThis introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.

316-105Food Safety & Sanitation2(316-101 and 316-102) or 314-100 or concurrentApplies sanitary, safety, and legal principles to practices in the foodservice industry. Successful completion of the course enables students to take a national sanitation certification examination.

316-108Service Management2This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel.

316-114Purchasing & Receiving2Program student; 316-116 or concurrentYou will examines standards and specifications of food purchasing with emphasis on quality, grading, optimal pricing, and ordering requirements. You will explore these concepts through situational problems and develop skills to be successful in the culinary industry.

316-116Menu Design & Development2Program student; 316-114 or concurrentThis course will discuss the various design and styles of menus. Topics will include menu design, menu engineering, copy writing, and pricing. During this course students will have the opportunity to plan a restaurant concept which includes, site selection, demographic analysis, branding and menu construction.

TOTAL CREDITS:13 

Second Semester

Course #Course TitleCreditsPrerequisites/Comments

314-101Advanced Baking & Pastry3Spring only | 314-100 or concurrent and 316-105This course will build upon the skills and knowledge you have developed during your introduction courses in the Baking and Pastry Program. Throughout this course you will apply advanced baking and pastry techniques in the operation of a restaurant open to the public, retail bakery, as well as developing new skills and understanding in banquets and catering, bakery management, and human resource management. During this course your class will have the opportunity to develop a retail concept.

316-101Food Theory3Program student; Corequisite: 316-102Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

316-102Intro to Culinary Arts5Corequisite: 316-101Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.

TOTAL CREDITS:11