Course Listing

Baking & Pastry
Associate of Applied Science
Published June 1, 2016

Student Learning Outcomes

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• Seek an entry-level skill position in the foodservice industry

• Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools

• Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards

• Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards

• Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing

• Seek employment in retail, commercial and institutional foodservice settings in entry-level job positions

Program Courses

Total Credit Hours: 90
Program-Specific Credits: 66

CU1003 Concepts and Theories of Culinary Techniques
CU1016 American Regional Cuisine
CU1036 Fundamentals of Classical Techniques
CU1046 Introduction to Baking and Pastry Techniques
CU1123 Menu Management
CU1163 Latin Cuisine
CU2026 A La Carte and Service
CU2163 Capstone
CU2183 Nutritional Cooking
CU2293 Food and Beverage Operations
CU2313 Supervision and Career Development
CU2346 Artisan Breads and Baking Production
CU2353 European Cakes and Tortes
CU2366 Advanced Patisserie and Display Cakes
CU2373 Chocolates, Confections and Centerpieces
CU2403 Sustainable Purchasing & Controlling Costs

* Minimum of 90 field experience hours for the quarter.

General Education Credits: 24

MAT100 College Mathematics
COM101 Oral Communications
PSY101 Psychology
HUM101 Introduction to Humanities or Humanities Elective
ENG104 Composition
GE2084 Writing II

Program Electives

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Note: The Art Institute of Dallas 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.