BPA Curriculum Course Sequence
Associate in Applied Science Degree in Baking and Pastry Arts (A55130)
COURSE SEQUENCE Spring 2014 Start Date
Major and Related Course Requirements
Spring 2014
______ CUL 111 Success in Hospitality Studies 1 – 0 – 1 1st session 2p
______ CUL 110 Sanitation & Safety 2 – 0 – 2 1st session 2p
______ CUL 112 Nutrition for Foodservice 3 – 0 – 3 2nd session online
Fall 2014
______ CUL 150 Food Science 1 – 2 – 2 1st session 2p
______ HRM 220 Cost Control Food & Beverage 3 – 0 – 3 2nd session 2p
______ CUL 160 Baking I 1 – 4 – 3 2nd session morning & evening
______ CUL 142 Fundamentals of Food 2 – 6 – 5 1st session morning & evening
Spring 2015
______ BPA 165 Hot and Cold Desserts 1 – 4 – 3 2nd session morning & evening
______ BPA 130 European Cakes & Tortes 1 – 4 – 3 2nd session morning & evening
______ BPA 210 Cake Design & Decorating 1 – 4 – 3 2nd session morning & evening
______ HRM 245 Human Resource Hospitality 3 – 0 – 3 1st session online
______ COE 112H Cooperative Education 0 – 0 – 20 – 2 16 wks.
Summer 2015
______ BPA 150 Artisan & Specialty Bread 1 – 6 – 4 morning & evening
Fall 2015
______ BPA 230/230A Chocolate Artistry 1 – 6 – 4 1st session morning & evening
______ BPA 220 Confection Artistry 1 – 6 – 4 1st session morning & evening
______ BPA 240 Plated Desserts 1 – 4 – 3 2nd session morning & evening
______ BPA 260 Pastry & Baking Marketing 2 – 2 – 3 2nd session 2p
______ COE 112H Cooperative Education 0 – 0 – 20 – 2 16 wks.
Spring 2016
______ CUL 273 Career Development 1 – 0 – 1 2p
______ BPA 250 Dessert & Bread Production 1 – 8 – 5 morning & evening
General Education Core Requirements (may be completed before spring 2014)
______ ENG 111 Expository Writing 3 – 0 – 3
______ ENG 114 Professional Research & Reporting 3 – 0 – 3
Choose a minimum of three (3) credit hours from the list of approved courses:
______ Mathematics 3 – 0 – 3
______ Social/Behavioral Sciences 3 – 0 – 3
______ Communications 3 – 0 – 3
______ Humanities 3 – 0 – 3
TOTAL CREDIT HOURS 75
