Associate in Applied Science Degree in Baking and Pastry Arts (A55130)
Sample Course Sequence
Effective Fall semester 2005 (2005 – 2006 Catalog)

First Semester
______ CUL 110 Sanitation & Safety 2 – 0 – 2
______ CUL 150 Food Science 1 – 2 – 2
______ CUL 160/160A Baking I 1 – 7 – 4
______ BPA 150 Artisan & Specialty Bread 1 – 6 - 4

Second Semester
______ BPA 165 Hot and Cold Desserts 1 – 4 – 3
______ BPA 130 European Cakes & Tortes 1 – 4 – 3
______ CUL 120 Purchasing 2 – 0 – 2
______ BPA 210 Cake Design & Decorating 1 – 4 – 3
______ CUL 112 Nutrition for Food Service 3 – 0 – 3

Third Semester
______ BPA 250 Dessert & Bread Production 1 – 8 – 5
______ BPA 240 Plated Desserts 1 – 4 – 3
______ BPA 120 Petit Fours & Pastries 1 – 4 – 3
______ HRM 280 Hospitality Management Problems 3 – 0 – 3

Fourth Semester
______ BPA 220 Confection Artistry 1 – 6 – 4
______ BPA 230 Chocolate Artistry 1 – 4 – 3
______ BPA 260 Pastry & Baking Marketing 2 – 2 – 3
______ HRM 220 Food & Beverage Controls 3 – 0 - 3
______ COE 112H Cooperative Education 0 – 0 – 20 – 2

Summer Semesters
General Education Requirements
______ ENG 111 Expository Writing 3 – 0 – 3
______ ENG 114 Professional Research & Reporting 3 – 0 – 3
______ Mathematics: Choose a minimum of three (3) credit hours from the list of approved courses. 3 – 0 – 3
______ Social/Behavioral Sciences: Choose a minimum of three (3) credit hours from the list of approved courses. 3 – 0 – 3
______ Humanities/Fine Arts: Choose a minimum of three (3) credit hours from the list of approved courses. 3 – 0 – 3
______ Communications: Choose one of the following three courses:

• COM 110 Introduction to Communication 3 – 0 – 3
• COM 120 Interpersonal Communication 3 – 0 – 3
• COM 231 Public Speaking 3 – 0 – 3

Total Credit Hours: 73