Culinary Arts: Al Pollard Culinary Arts Program Baking Specialization, A.A.S.

Associate of Applied Science
242-01

Purpose: This curriculum is designed to provide students with the knowledge and basic skills to be successful in the Baking & Pastry industry.

Program Objectives: Employment opportunities include entry-level and management positions in country clubs, hotels, restaurants and bakeries.

Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.

Developmental Requirements: Students who do not place into college-level English will be required to take developmental courses.

Students who do not demonstrate proficiency in MTE 1* , MTE 2* , and MTE 3*  will be required to complete developmental courses.

It is strongly recommended that developmental education requirements be completed as soon as possible.

Program Requirements: To successfully complete the laboratory components of the program, the student must be able to perform the essential functions of a culinarian #1-17 as listed under the Associate of Applied Science Degree .

AAS degrees prepare students for direct employment upon completion of the degree. However, many programs may also transfer to four-year institutions. Students interested in transferring should verify program requirements with specific four-year institutions and with the program head for Culinary Arts.