Associate in Applied Science

Baking & Pastry Arts

Download as PDF

Program

Baking & Pastry

Program Contact Information:
Chef Rochelle Wert
Baking and Pastry Instructor
(252) 222-6097
HCAC
wertr@carteret.edu

The following courses are "Required Core Courses." No substitutions allowed: CUL-110, CUL-160, BPA-150, BPA-210, CUL-135, CUL-135A, HRM-245, BPA-250
Minimum (Maximum) required courses for degree completion.
The following suggested schedule is based on full-time enrollment

Fall Semester

Course Code

Title

Credits

ACA-122

College Transfer Success

1

MAT-110

Mathematical Measurement and Literacy

3

CUL-110

Sanitation and Safety

2

CUL-120

2

CUL-160

3

CUL-260

3

Sub-Total Credits

14.00

Spring Semester

Course Code

Title

Credits

BPA-150

Artisan & Specialty Bread

4

BPA-230

Chocolate Artistry

3

BPA-130

European Cakes and Tortes

3

BPA-120

Petit Fours and Pastries

3

ENG-111

Writing and Inquiry

3

HRM-110

Introduction to Hospitality and Tourism

3

Sub-Total Credits

19.00

Summer Semester

Course Code

Title

Credits

HRM-220

Cost Control-Food and Beverage

3

Sub-Total Credits

4.00

Fall Semester

Course Code

Title

Credits

BPA-210

Cake Design and Decorating

3

BPA-230

Chocolate Artistry

3

CUL-135

Food and Beverage Service

2

CUL-135A

Food and Beverage Service Lab

1

PSY-118

Interpersonal Psychology

3

Work-Based Learning I

Sub-Total Credits

12.00

Spring Semester

Course Code

Title

Credits

BPA-250

Dessert and Bread Production

5

COM-231

Public Speaking

3

BPA-130

European Cakes and Tortes

3

HRM-245

Human Resource Management-Hospitality

3

Work-Based Learning I

Sub-Total Credits

14.00

Summer Semester

Course Code

Title

Credits

BPA-260

Pastry and Baking Marketing

3

Sub-Total Credits

1.00

Note: 1 credit of WBL-112 is taken Summer Semester 1, and 1 credit of WBL-112 is taken Summer Semester 2.

Total Credits

64