2004-2005 COLLEGE CATALOG - Luzerne County Community ...

PASTRY ARTS MANAGMENT
Program of Studies Leading to the A.A.S. Degree
The A.A.S. Degree in Pastry Arts Management was designed to prepare students for careers
in pastry arts or baking in the hospitality industry. Students will meet the objectives of
the course through hands-on, production and theory application. This major develops skills
and knowledge necessary to obtain entry level employment in local bakeries, local restaurants,
and resorts. Skills developed through this course will help develop the students for
exciting careers as pastry arts managers and pastry chefs.
First Year
First Semester Sem.-Hrs. Second Semester Sem.-Hrs.
ENG 101 - English Composition 3 ENG 261 - Technical Communications or
MAT 103 - Math for the Industry 3 SPE 125 - Fundamentals of Speech 3
HRM 105 - Food Sanitation & Safety 3 HRM 122 - Food Purchasing 3
PAS 101 - Introduction to Pastry Arts/Breads 4 PAS 102 - The Art of Pastry 4
Social Science Elective 3 PAS 103 - Basic Cakes & Cake Decoration 4
16 CIS 106 - Computers for the Industry (HRM) 3
HRM 260 - Hotel Restaurant Work
Experience Practicum 0
17
Second Year
First Semester Sem.-Hrs. Second Semester Sem.-Hrs.
ACC 104 - Hotel & Restaurant Accounting 3 History or Humanities Elective 3
HRM 134 - Management in the Hospitality Science Elective 3
Industry 3 PAS 105 - Tortes & Specialty Cakes 4
HRM 109 - Nutrition & Menu Planning 3 PAS 106 - Chocolates & Decorative Baking 4
PAS 104 - Plated Desserts, Creams, HRM 228 - Management Financial Analysis
Puddings, Sauces 4 & Planning 3
CUL 102 - Pantry & Cold Food Production 4 17
Health, Phys. Ed. or CPR 1
18
PASTRY ARTS CURRICULUM
Communications ....................................... 6 credits (ENG 101, ENG 261, or SPE 125)
Humanities or History Elective ............... 3 credits
Science Elective .......................................... 3 credits
Math ............................................................. 3 credits (MAT 103)
Social Science .............................................. 3 credits
Hotel & Restaurant Management ......... 15 credits (HRM 122, HRM 134, HRM 109, HRM 228,
HRM 260, HRM 105)
Culinary ...................................................... 4 credits (CUL 102)
Pastry Arts ................................................ 24 credits
Business ....................................................... 6 credits (CIS 106 and ACC 104)
Health or Phys. Ed. or EMS 207 ............... ________ 1 credit
TOTAL 68 credits
Pastry Arts Management Work Experience Practicum HRM 260 (500 work experience hours
in the Hospitality Industry—non-credit)
158