Course Listing

Baking & Pastry
Associate of Arts
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/3104 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

PROGRAM COURSES

CL102 Introduction to Baking & Pastry Techniques
CL103 Sustainable Purchasing & Controlling Costs
CL106 Fundamentals of Classical Techniques
CL118 Foundations of Classical Techniques
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
CL210 Management, Supervision & Career Development
CL231 A La Carte
CL237 Capstone/Portfolio
CL247 Chocolates, Confections & Centerpieces

GENERAL EDUCATION

SC104 Nutrition
COM105 Public Speaking
EN101 English I
MT113 Ideas of Mathematics

Total credits required for graduation: 90

Program Electives

GENERAL ELECTIVES

Two General Elective Courses

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Note: The Art Institute of Tennessee 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.