Major: 3155
Catalog Year: 2023-2024
Effective Term: 2019 Spring
Last Admit Term: 2020 Summer
Award: AAS Total Credits: 60 CIP Code: 12.0501 |
Primary College:
Initiating College: Scottsdale Community College
Program Availability: Not Found
Program Availability: College-Specific (Mor)
Field of Interest: Business, Entrepreneurialism and Management
Instructional Council: Hospitality (58) GPA: 2.00 |
SOC Code: 35-1011, 51-3011?
|
Program Prerequisites: None
|
|||||||||||
Required Courses | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
CUL113 Commercial Baking Techniques 3 | Credits: 18 |
Restricted Electives | |||
---|---|---|---|
Students should choose fifteen (15) to twenty (20) credits from the following list of courses to complete a minimum of 60 credits for the AAS degree. | Credits: 15-20 |
General Electives | |||
---|---|---|---|
| Credits: |
General Education Requirements | |||
---|---|---|---|
General Education Requirement | Credits: 22-27 | ||
General Education Core | Credits: 12-17 | ||
First-Year Composition | Credits: 6 | ||
+ ENG101 First-Year Composition (3) OR
+ ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) 6 | |||
Oral Communication | Credits: 3 | ||
Any approved general education course from the Oral Communication area. 3 | |||
Critical Reading | Credits: 0-3 | ||
+CRE101 College Critical Reading and Critical Thinking (3) OR equivalent as indicated by assessment. 0-3 | |||
Mathematics | Credits: 3-5 | ||
+ Any approved general education course from the Mathematics area. 3-5 | |||
General Education Distribution | Credits: 10 | ||
Humanities, Arts and Design | Credits: 3 | ||
Any approved general education course from the Humanities and Fine Arts area. 3 | |||
Social-Behavioral Sciences | Credits: 3 | ||
Any approved general education course from the Social and Behavioral Sciences area. 3 | |||
Natural Sciences | Credits: 4 | ||
Any approved general education course from the Natural Sciences area. 4 | |||
Program Competencies | |||
---|---|---|---|
1. Describe principles and practice techniques for preparation, storage and serving bakery products to include breads, cakes, pies, pastries, fillings, icings and cookies. (CUL113)
2. Identify basic ingredients and their functions in the baking production process including flours, sugar, fats and liquids. (CUL113, CUL119) 3. Describe and implement safety practices critical to a commercial baking environment to include work with specialized equipment and high temperature products. (CUL113, CUL215) 4. Examine the functions of bakeshop organization, large, small and specialty equipment uses and requirements, and develop a plan for a retail bakery concept. (CUL119) 5. Demonstrate uses of culinary math in a bakeshop to include weights, measures, conversions, food costing, pricing and practical applications. (CUL119) 6. Demonstrate and describe characteristics for production of French pastry, torts, custards, souffl?s, crepes and other classical desserts. (CUL127) 7. Describe and produce a variety of classical and artisan breads, to include classic breakfast pastries utilizing laminated, sweet and yeast doughs. (CUL137) 8. Identify, describe and apply techniques for production of decorative work applied to showpieces, special occasion and wedding cakes to include the use of pastillage, sugar work, royal icing, gumpaste, chocolate and fondant. (CUL215) 9. Apply proper techniques for creation of special occasion, wedding cakes, chocolate pieces, sugar pieces. (CUL215) 10. Utilize and describe principles for production of plated desserts, frozen desserts, chocolates, ice creams, mousses, Bavarians, application for combinations of multiple items and techniques. (CUL219) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: March 25, 2014 |