Course ListingBaking & Pastry
Published June 1, 2016
Student Learning OutcomesStudent Learning Outcomes
Upon successful completion of the program, graduates will have the opportunity to:
- Establish and maintain safety and sanitation procedures.
- 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
See ge.artinstitutes.edu/programoffering/352 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
Program CoursesPROGRAM COURSES
RS092 College Success
CUL1105 Concepts & Theories of Culinary Techniques
CUL1108 Fundamentals of Classical Techniques
CUL1116 American Regional Cuisine
CUL1124 Management, Supervision & Career Development
CUL1126 Introduction to Pastry Techniques & Artistry
CUL1200 Sustainable Purchasing & Controlling Costs
CUL1201 Artisan Breads & Baking Production
CUL1202 European Cakes & Tortes
CUL1204 Advanced Patisseries & Display Cakes
CUL1260 Chocolate, Confections & Centerpieces
CUL2225 Latin Cuisine
MS135 Nutrition Science
TOTAL CREDITS REQUIRED FOR GRADUATION 55
Note: The Art Institute of California—Orange County (a campus of Argosy University) 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.