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Culinary Arts

BAKING AND PASTRY

Associate of Applied Science Degree

ACCTech

This program is designed for students who wish to begin their culinary practices and learn the fundamental skills of working in a commercial Pastry environment. Transfer credits may also be considered. The time of completion for this Degree for a student who attends full time is 2 years.

  Semester I Credit Hours
    FDNS 1301 Introduction to Foods 3
    CHEF 1205 Sanitation and Safety 2
  ENGL 1301 English Composition I 3
    IFWA 1217 Food Production and Planning 2
    HAMG 1321 Introduction to the Hospitality Industry 3
  ___
  13
  Semester II
  PSTR 1301 Fundamentals of Baking 3
  PSTR 1305 Breads and Rolls 3
  MATH 1332 College Mathematics 3
  PSTR 1343 Bakery Operations and Management 3
    IFWA 1318 Nutrition for the Food Service Professional 3
  ___
  15
  Semester III
  PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
  PSTR 1310 Pies, Tarts, Teacakes and Cookies 3
  ___
  6
  Semester IV
  PSTR 2331 Advanced Pastry Shop 3
    HAMG 1319 Computers in Hospitality 3
  PSTR 2301 Chocolates and Confections 3
  PSTR 1302 Cake Baking and Production 3
  ___
  15
  Semester V
  PSTR 1340 Plated Desserts 3
  PSTR 2350 Wedding Cakes 3
  ___
  10-12
  Semester VI
    RSTO 1325 Purchasing for Hospitality Operations 3
  PSTR 1364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef 3
  ___
  9
  ___
  TOTALS 68-70

  +Prerequisites: See Course Descriptions
  #Capstone course
  1Select from the appropriate section of the General Education Course List.
  2Restricted elective must be chosen from Culinary Arts courses: CHEF 1191, CHEF 1301, CHEF 1371, CHEF 1391, CHEF 2341, RSTO 2307.
  3Sixth semester capstone requirement.