Baking & Pastry
Course ListingBaking & 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 CoursesPROGRAM 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
CUL241 Artisan Breads & Baking Production
CUL242 European Cakes & Tortes
CUL251 Advanced Patisserie & Display Cakes
CUL271 Chocolate, Confections & Centerpieces
LIBERAL STUDIES COURSES
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
TOTAL CREDITS REQUIRED FOR GRADUATION 90
Program ElectivesLIBERAL STUDIES ELECTIVES
Credits Required 4
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.