Baking/Pastry, A.A.S.

Baking/Pastry, A.A.S. Degree Requirements

To receive an Associate of Applied Science degree in the Baking/Pastry program, students must complete the following requirements:

Baking/Pastry Core Courses Credits: 48.5

plus the General Education Requirements Credits: 15

The Baking/Pastry program is accredited by the Accrediting Commission of the American Culinary Federation’s Education Foundation. Graduates of this program who are also American Culinary Federation members at the time of graduation will become Certified Pastry Culinarians.

General Education Requirements

One class from each GELO category below. No two classes from the same category.  

General Education Courses (GELOs)  

GELO #1 Speech Communication Credits: 3

GELO #2 Written Communication Credits: 3

GELO #5 Analytical, Quantitative, and Scientific Reasoning (Science) Credits: 3

• FSDT 1350 Basic Nutrition   (Required)

GELO #6 Career and Life Skills Credits: 3

• BSAD 1010 Microsoft Applications I  (Required)

Plus one class from one of the GELO categories below: Credits: 3

GELO #3 Critical Thinking and Problem Solving

GELO #4 Global Awareness and Citizenship

Baking/Pastry Core Courses

All Baking/Pastry Associate of Applied Science students are required to take ACFS 1015  Success@SCC in their first semester of the program.

• ACFS 1015 - Success@SCC Credits: 1
• FSDT 1010 - Introduction to Culinary/Hospitality Credits: 2
• FSDT 1020 - Culinary Fundamentals Credits: 4
• FSDT 1030 - Guest and Beverage Service Credits: 2
• FSDT 1050 - Baking and Pastry Fundamentals Credits: 4
• FSDT 1060 - Cake Design Credits: 2
• FSDT 1070 - Service Practicum Credits: 1
• FSDT 1118 - Food Purchasing Credits: 2
• FSDT 1130 - Food Service Management Credits: 3
• FSDT 1602 - Introduction to Sanitation and Safety Credits: 1.5
• FSDT 1701 - Baking/Pastry Restaurant Preparation Lab Credits: 1.5
• FSDT 2010 - Menu and Facility Design Credits: 2
• FSDT 2020 - Culinary/Hospitality Operations and Management Credits: 4
• FSDT 2030 - Advanced Baking and Pastry Fundamentals Credits: 2
• FSDT 2040 - Advanced Bread Baking and Techniques Credits: 1.5
• FSDT 2050 - Chocolate, Confections and Pastry Design Credits: 1.5
• FSDT 2070 - Baking/Pastry Banquet/Buffet Operations and Management Credits: 3.5
• FSDT 2080 - Culinary/Hospitality Capstone Credits: 1
• FSDT 2226 - Culinary Nutrition Credits: 1
• FSDT 2701 - Baking/Pastry A La Carte Practicum Credits: 3

• Take 5 FSDT credits from the following: 

• FSDT 1015 - Introduction to Food Studies Credits: 3
• FSDT 1040 - Advanced Culinary Fundamentals Credits: 3
• FSDT 1150 - Selection of Protein Products Credits: 2
• FSDT 1210 - Introduction to Food and Culinary Communications Credits: 2
• FSDT 1220 - Food Photography Credits: 3
• FSDT 2222 - International Cuisine Credits: 2
• FSDT 2228 - Garde Manger Credits: 2
• FSDT 2900 - Culinary/Hospitality Internship Experience Credits: 1
• FSDT 2901 - Culinary/Hospitality Cooperative Experience Credits: 1

Total: 63.5 hours