Baking and Pastry Arts, AAS - Course Sequence

First Semester - Fall

• CUL 104 - Introduction to Culinary Arts Credit: 3
• CUL 105 - Kitchen Fundamentals Credit: 3
• BKP 101 - Introduction to Baking Credit: 3
• BKP 102 - Introduction to Pastries Credit: 3

Second Semester - Spring

• BKP 109 - Introduction to Cakes and Decorating Credit: 3
• CUL 129 - Storeroom and Purchasing Credit: 3
• BKP 182 - Artisan Breads Credit: 3
• BKP 181 - Candies and Confectionaries Credit: 3

Third Semester - Summer

• REQ GEN: Select from 
  Communication
    Credit: 3
• REQ HUM: Select from 
  Humanities
    Credit: 3
• REQ MAT: Select from 
  Mathematics/Natural Sciences
    Credit: 3
• REQ SSC: Select from 
  Behavioral/Social Sciences
    Credit: 3

Fourth Semester - Fall

• BKP 210 - Advanced Cakes Credit: 3
• BKP ELE Baking and Pastry Arts Elective 1 Credit: 3
• HOS 255 - Food Service Management Credit: 3
• CUL 118 - Nutritional Cooking Credit: 3

Fifth Semester - Spring

• BKP 236 - Baking and Pastry Capstone Credit: 3
• BKP ELE Baking and Pastry Arts Elective 2 Credit: 3
• CUL 277 - SCWE in Culinary Arts Credit: 3
• REQ GEN: Select from
  General Education
    Credit: 3

Total: 60

Baking and Pastry Arts Electives

Choose two of the following courses.

• BKP 113 - Laminated Doughs and Pastries Credit: 3
• BKP 183 - Plated Desserts Credit: 3
• BKP 184 - Savory Baking Credit: 3
• BKP 185 - Ice Cream and Frozen Desserts Credit: 3
• BKP 222 - Chocolate and Sugar Credit: 3
• BKP 223 - Wedding Cakes and Decorating Techniques Credit: 3
• BKP 224 - Jams, Jellies, Chutneys and Tarts Credit: 3