Course Listing

Baking & Pastry
Associate of Arts
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/395 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

PROGRAM COURSES

CL117 Latin Cuisine
CL128 American Regional Cuisine
CL215 Management by Menu
CL220 Food & Beverage Operations Management
CL244 European Cakes & Tortes
CL246 Advanced Patisserie & Display Cakes
CL249 Artisan Breads 4 creditsCL102 Introduction to Baking & Pastry Techniques
CL103 Sustainable Purchasing & Controlling Costs
CL106 Fundamentals of Classical Techniques
CL118 Foundations of Classical Techniques
CL210 Management, Supervision & Career Development
CL231 A La Carte
CL237 Capstone/Portfolio
CL247 Chocolates, Confections & Centerpieces

GENERAL EDUCATION COURSES AND ELECTIVES

EN101 English I
MT113 Ideas of Mathematics
SC104 Nutrition
COM 105 Public Speaking
Humanities Elective
Social Science Elective
General Education Elective I
General Education Elective II

TOTAL CREDITS REQUIRED FOR GRADUATION 90

Program Electives

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Note: The Art Institute of Charleston (a branch of The Art Institute of Atlanta) reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.