Culinary Arts: Baking, Production & Management - AOS Degree

TYPICAL FOUR-SEMESTER PROGRAM

First

FDSR

1084

Sanitation & Food Safety

4

FDSR

1153

Intro. to Baking

3

FDSR

1373

Foods, Ingredients & Products

3

FDSR

1578

Quantity Baking Lab Unit I

8

 

 

18

Second

FDSR

2043

Fund. of Nutrition

3

FDSR

2183

Purchasing Techniques

3

FDSR

2253

Hospitality Cost Control

3

FDSR

2489

Quantity Baking Lab Unit II

9

 

 

 

18

Third

FDSR

3163

Furnishing & Equip.

3

FDSR

3293

Intermediate Baking

3

FDSR

3353

Hospitality Personnel Relations I

3

FDSR

3489

Quantity Baking Lab Unit III

9

 

 

 

18

Fourth

FDSR

4043

Advanced Baking

3

FDSR

4255

Hospitality Personnel Relations II

5

FDSR

4488

Quantity Baking Lab Unit IV

8

FDSR

4032

Facilities Planning & Energy Conservation

2

 

 

 

18

GRADUATION REQUIREMENTS

A student must successfully complete all courses in the prescribed four-semester program and earn a minimum cumulative index of 2.0, which is equivalent to a “C” average. Note: students must pass 1578 before taking 2489, pass 2478 before taking 3489, and pass 3489 before taking 4488.