Course Listing

Baking & Pastry
Associate of Applied Science
Published June 1, 2015
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/3445 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

Program Courses

CUL102 Fundamentals of Classical Techniques
CUL104 Concepts and Theories of Culinary Techniques
CUL132 Management by Menu
CUL137 Sustainable Purchasing and Controlling Costs
CUL141 American Regional Cuisine
CUL152 Latin Cuisine
CUL215 Management, Supervision and Career Development
CUL248 Introduction to Baking and Pastry Techniques (6.0)
CUL252 Food and Beverage Operations Management
CUL254 Artisan Breads and Baking Production
CUL255 European Cakes and Tortes
CUL261 À la Carte Kitchen
CUL264 Advanced Patisserie and Display Cakes
CUL265 Chocolate, Confections and Centerpieces
CUL272 Capstone

General Education Courses

ENGL1301 English Composition
HECO1322 Nutrition
MATH1310 College Mathematics
PSYC2301 General Psychology
SPCH1315 Public Speaking

TOTAL CREDITS REQUIRED FOR GRADUATION90

Program Electives

Humanities History Elective (choose one):

ARTS1303 Art History I
ARTS1304 Art History II
HIST1301 U.S. History I
HIST1302 U.S. History II
HIST2321 World Civilizations I
HIST2322 World Civilizations II
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Note: The Art Institute of San Antonio (a branch of The Art Institute of Houston) 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.