Pastry Arts, AAS (full-time)

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Suggested full-time sequence:

CULH 1050 - Culinary Techniques 4.00 Credit Hours
CULH 1155 - Sanitation 2.00 Credit Hours (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
HTMT 1900 - Food & Beverage Management 3.00 Credit Hours
CULH 1340 - Production Baking 4.00 Credit Hours (Exploratory Course ) (Critical Course minimum grade B is recommended for future success but is not required to receive credit)
BIOL 1400 - Fundamentals of Nutrition 3.00 Credit Hours (Required Course GEN ED Group II)

CULH 1310 - Culinary Skills Development 4.00 Credit Hours
CULH 1420 - Purchasing 3.00 Credit Hours
CULH 2180 - Pastry Arts 4.00 Credit Hours (Critical Course minimum grade B is recommended for future success but is not required to receive credit)
Select 4.00 credit hous from the following:
CULH 1440 - Beverage Service 2.00 Credit Hours
CULH 1500 - Ice Carving and Design 2.00 Credit Hours
CULH 2025 - Wine Appreciation 2.00 Credit Hours
CULH 2035 - Nutritional Cooking 2.00 Credit Hours
CULH 2045 - Vegetarian Cuisine 2.00 Credit Hours