Baking & Pastry

Course Listing

Baking & Pastry
Associate of Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/1367 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

PROGRAM COURSES

FSS1010 Concepts and Theories of Culinary Techniques
FSS1743C Fundamentals of Classical Techniques (6 credits)
FSS1745C American Regional Cuisine (6 credits)
FSS2067C Introduction to Baking and Pastry Techniques (6 credits)
FSS2068C Artisan Breads and Baking Production (6 credits)
FSS2069C Advanced Patisserie and Display Cakes (6 credits)
FSS2298C European Cakes and Tortes
FSS2299C Chocolate, Confections, and Centerpieces (6 credits)
HFT2009 Career Development and Supervision
HFT2454 Food and Beverage Operations Management
HFT2821 Sustainable Purchasing & Control Costs
HFT2842C A la Carte and Dining Room Operations (6 credits)
HFT2852 Management by Menu
HFT3915 Culinary Capstone

GENERAL EDUCATION COURSES & ELECTIVES

ARH2000 Art Appreciation
CGS1160C Computer Science
CLP1006 Psychology of Personal Effectiveness
COM1442 Team Effectiveness
COM1041 or Interpersonal Communication
ENC1101 English Composition
ENC1145 Topics for Composition
HUN2204 Nutrition
MGF1211 General College Math
MAC1105 or College Algebra
MAD1104 or Discrete Mathematics
WOH2012 Ancient and Medieval Civilizations
WOH2022 or Modern and Post-Modern Civilizations

PROGRAM COURSES
Credits Required 63

GENERAL EDUCATION COURSES
Credits Required 27

TOTAL CREDITS REQUIRED FOR GRADUATION: 90

Program Electives

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Note: The Art Institute of Fort Lauderdale 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.