Baking/Pastry Diploma

For more information contact:
Abigail Hoch, Program Co-Chair
402-437-2524, 800-642-4075 ext. 2524
ahoch@southeast.edu

Vicki Rethmeier, Program Co-Chair
402-437-2528, 800-642-4075 ext. 2528
vrethmeier@southeast.edu

or the College Admissions Office
Lincoln 402-437-2600, 800-642-4075 ext. 2600

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)

Total: 6 hours

Baking/Pastry Diploma Core Courses

ACFS 1015 - Success@SCC Credits: 1
FSDT 1012 - Introduction to Culinary & Hospitality Credits: 3
FSDT 1020 - Culinary Fundamentals Credits: 4
FSDT 1050 - Baking and Pastry Fundamentals Credits: 4
FSDT 1060 - Cake Design 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 2045 - Pastry Design Credits: 2
FSDT 2055 - Chocolates and Confections Credits: 1.5
FSDT 2901 - Culinary/Hospitality Cooperative Experience Credits: 1

Total: 26.5 hours

Select courses below for a minimum of 3 credit hours