Bakery/Pastry A.A.S.

Location(s): Brookhaven, Cedar Valley, Eastfield, El Centro, Mountain View, North Lake, Richland

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(Associate of Applied Science Degree)

Offered on all campuses

Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.

Degree Plan Code: AAS.CUL.BAK/PSTRY

The Associate of Applied Science Degree in Bakery/Pastry provides students the basic and advanced skills, practice and experience needed to build a professional career as a head baker/pastry chef. This degree program will equip students to advance into supervisory roles as their experience and skills develop. Components of the degree program include supervisory and management theory and practice as well as hands-on food preparation and advanced baking/pastry techniques across multiple product categories. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.

All CHEF, IFWA, PSTR, and RSTO courses must be completed with a “C” or better. This award is accredited by the American Culinary Federation and completers qualify for entry-level pastry chef certification.

All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a “C” or better and a minimum of a food handler’s certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.

Semester 1

Semester Total: 16 Credit Hours

^{• Courses in Semester I are taught in 8 and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.}

^{• PSTR 1206 and PSTR 2207 - Students must enroll in and complete PSTR 1206 before enrolling in PSTR 2207.}

^{• PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4th class day.}

Semester 2

Semester Total: 15 Credit Hours

Semester 3

Semester Total: 6 Credit Hours

^{• Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1380, PSTR 1364, and PSTR 2364.}

Semester 4

Semester Total: 12 Credit Hours

^{• Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1380, PSTR 1364, and PSTR 2364.}

Semester 5

Semester Total: 11 Credit Hours

^{• Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1380, PSTR 1364, and PSTR 2364.}

Minimum Hours Required: 60 Credit Hours

Electives

Mathematics Elective

Must be selected from the AAS Core Options for Mathematics.

Humanities/Fine Arts Elective

Must be selected from the AAS Core Options for Humanities/Fine Arts.

Note(s)

Courses in Semester I are taught in 8 and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.
PSTR 1206 and PSTR 2207 - Students must enroll in and complete PSTR 1206 before enrolling in PSTR 2207 .
PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4^th class day.
Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1380 , PSTR 1364 , and PSTR 2364 .
Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.