Baking/Pastry Diploma

General Education Requirements

Take one course from one of the GELOs listed below. Credits: 3
General Education Course (GELOs)  

GELO #1: Speech Communication
GELO #2: Written Communication
GELO #3: Critical Thinking and Problem Solving
GELO #4: Global Awareness and Citizenship
GELO #6: Career and Life Skills       
      AND TAKE
GELO #5: Analytical, Quantitative, and Scientific Reasoning (Science) Credits: 3

• FSDT 1350 Basic Nutrition  (Required) 

Baking/Pastry Diploma Core Courses

• 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 1118 - Food Purchasing Credits: 2
• FSDT 1130 - Food Service Management Credits: 3
• FSDT 1602 - Introduction to Sanitation and Safety Credits: 1.5
• 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

• Take 3 FSDT credits from the following list:

• FSDT 1015 - Introduction to Food Studies Credits: 3
• FSDT 1040 - Advanced Culinary Fundamentals Credits: 3
• FSDT 1070 - Service Practicum Credits: 1
• FSDT 1150 - Selection of Protein Products Credits: 2
• FSDT 1210 - Introduction to Food and Culinary Communications Credits: 2
• FSDT 2010 - Menu and Facility Design Credits: 2
• FSDT 2222 - International Cuisine Credits: 2
• FSDT 2226 - Culinary Nutrition Credits: 1
• FSDT 2900 - Culinary/Hospitality Internship Experience Credits: 1
• FSDT 2901 - Culinary/Hospitality Cooperative Experience Credits: 1

Total: 35.5 hours