Baking & Pastry

Course Listing

Baking & Pastry
Associate of Science
Published June 1, 2016

Student Learning Outcomes

  • Be prepared to seek entry-level skill position in the food service 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 food service settings in entry-level job positions.

Program Courses


CUL107 Concepts & Theories of Culinary Techniques
CUL110 Fundamentals of Classical Techniques
CUL115 American Regional Cuisine
CUL128 Introduction to Pastry Techniques & Dessert Artistry
CUL206 Sustainable Purchasing & Controlling Costs
CUL207 Management by Menu
CUL218 Management, Supervision, & Career Development
CUL219 Food & Beverage Operations Management
CUL220 Classical European Cuisines
CUL230 Á la Carte Kitchen & Dining Room Service
CUL233 Capstone/Portfolio
CUL241 Artisan Breads & Baking Production
CUL242 European Cakes & Tortes
CUL251 Advanced Patisserie & Display Cakes
CUL271 Chocolate, Confections & Centerpieces

Credits Required 66


COM101 Communication for College & Career Success
ENG110 English Composition
HUM201 Historical & Political Issues
HUM290 Liberal Studies Capstone
MTH105 College Algebra
SCI156 Nutritional Science

Credits Required 20


Program Electives

Credits Required 4
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Note: The Art Institute of Las Vegas 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.