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AAS - Commercial Bakery and Pastry Arts

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(
    [ac] => Formal application and acceptance into the program is required.
    [award] => AAS
    [cips_code] => 12.0501
    [col_mor] => 
    [colleges] => 
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                    [row_0] => Describe principles and practice techniques for preparation, storage and serving bakery products to include breads, cakes, pies, pastries, fillings, icings and cookies. (CUL113)
                    [row_1] => Identify basic ingredients and their functions in the baking production process including flours, sugar, fats and liquids. (CUL113, CUL119)
                    [row_2] => Describe and implement safety practices critical to a commercial baking environment to include work with specialized equipment and high temperature products. (CUL113, CUL215)
                    [row_3] => Examine the functions of bakeshop organization, large, small and specialty equipment uses and requirements, and develop a plan for a retail bakery concept. (CUL119)
                    [row_4] => Demonstrate uses of culinary math in a bakeshop to include weights, measures, conversions, food costing, pricing and practical applications. (CUL119)
                    [row_5] => Demonstrate and describe characteristics for production of French pastry, torts, custards, souffl├ęs, crepes and other classical desserts. (CUL127)
                    [row_6] => Describe and produce a variety of classical and artisan breads, to include classic breakfast pastries utilizing laminated, sweet and yeast doughs. (CUL137)
                    [row_7] => 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)
                    [row_8] => Apply proper techniques for creation of special occasion, wedding cakes, chocolate pieces, sugar pieces. (CUL215)
                    [row_9] => 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)
                )

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    [description] => The Associate in Applied Science (AAS) in Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.
    [final_term] => 9999
    [first_term] => 2014 Fall
    [first_term_semester] => Fall
    [first_term_year] => 2014
    [gba] => March 25, 2014
    [gpa] => 2.00
    [ic] => Hospitality (58)
    [id] => 66636
    [init_col] => Scottsdale Community College
    [last_updated] => 09/11/2013
    [major] => 3155
    [occ_area] => Hospitality and Tourism
    [prereq_cred] => 
    [prereq] => Array
        (
            [empty] => 1
        )

    [prog_avail] => 
    [prog_notes] => Students must earn a grade of "C" or better in all courses within the program. 
 
++ indicates any module/suffixed courses.
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                                    [data] => CUL113
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                                    [data] => Commercial Baking Techniques
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                                (
                                    [data] =>  3
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                            [col_0] => Array
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                                    [data] => CUL119
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                            [col_1] => Array
                                (
                                    [data] => Baking Theory and Retail Operations
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                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

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                            [col_0] => Array
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                                    [data] => CUL127
                                )

                            [col_1] => Array
                                (
                                    [data] => Commercial Baking: Classical Desserts
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_3] => Array
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                            [col_0] => Array
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                                    [data] => CUL137
                                )

                            [col_1] => Array
                                (
                                    [data] => Specialty Breads and Breakfast Pastry
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_4] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL215
                                )

                            [col_1] => Array
                                (
                                    [data] => Advanced Pastry Arts
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_5] => Array
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                            [col_0] => Array
                                (
                                    [data] => CUL219
                                )

                            [col_1] => Array
                                (
                                    [data] => Professional Pastry Techniques
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                )

        )

    [rest_elect_cred] => 15-20
    [rest_elect] => Array
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                                    [data] => 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.
                                    [colspan] => 3
                                )

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                                    [empty] => 1
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                    [row_2] => Array
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                                    [data] => CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-20
                                )

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                    [row_3] => Array
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                            [col_0] => Array
                                (
                                    [data] => FRE+++++ Any FRE French courses
                                    [colspan] => 2
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                            [col_2] => Array
                                (
                                    [data] =>  1-4
                                )

                        )

                    [row_4] => Array
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                            [col_0] => Array
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                                    [data] => HRM+++++ Any HRM Hotel Restaurant Management courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-20
                                )

                        )

                    [row_5] => Array
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                            [col_0] => Array
                                (
                                    [data] => MGT+++++ Any MGT Management courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-6
                                )

                        )

                    [row_6] => Array
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                            [col_0] => Array
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                                    [data] => SPA+++++ Any SPA Spanish courses
                                    [colspan] => 2
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                            [col_2] => Array
                                (
                                    [data] =>  1-4
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                )

        )

    [free_elect_cred] => 
    [free_elect] => Array
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            [empty] => 1
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    [gen_ed_cred] => 22-27
    [gen_ed_core_cred] => 12-17
    [first_year_comp_cred] => 6
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                                    [data] => ENG101
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                            [col_1] => Array
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                                    [data] => First-Year Composition (3) OR
                                    [colspan] => 2
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                            [col_0] => Array
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                                    [data] => ENG107
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                            [col_1] => Array
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                                    [data] => First-Year Composition for ESL (3) AND
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                                    [data] => ENG102
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                                    [data] => First-Year Composition for ESL (3)
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                            [col_2] => Array
                                (
                                    [data] =>  6
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    [oral_com_cred] => 3
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                    [row_0] => Array
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                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Oral Communication area.
                                    [colspan] => 2
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                            [col_2] => Array
                                (
                                    [data] =>  3
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    [crit_reading_cred] => 0-3
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                                    [data] => College Critical Reading (3) OR equivalent as indicated by assessment.
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                                (
                                    [data] =>  0-3
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        )

    [math_cred] => 3-5
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            [type] => table
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                    [row_0] => Array
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                            [col_0] => Array
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                                    [data] =>  Any approved general education course from the Mathematics area.
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                                    [data] =>  3-5
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    [gen_ed_dist_cred] => 10
    [hum_fine_arts_cred] => 3
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            [type] => table
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                    [row_0] => Array
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                            [col_0] => Array
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                                    [data] => Any approved general education course from the Humanities and Fine Arts area.
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                                    [data] =>  3
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    [soc_beh_sci_cred] => 3
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                            [col_0] => Array
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                                    [data] => Any approved general education course from the Social and Behavioral Sciences area.
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    [nat_sci_cred] => 4
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                            [col_0] => Array
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                                    [data] => Any approved general education course from the Natural Sciences area.
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                                    [data] =>  4
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    [title] => Commercial Bakery and Pastry Arts
    [total_credits] => 60
    [url] => https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm3?id=66636
    [date_updated] => 04/10/2014
)
Description:
The Associate in Applied Science (AAS) in Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.
Major Code: 3155
Award: AAS
First Term: 4146
Total Credits: 60
Last Updated: Apr 10th, 2014
Prerequisites:
None
Required Courses: 18
CUL113 Commercial Baking Techniques 3
CUL119 Baking Theory and Retail Operations 3
CUL127 Commercial Baking: Classical Desserts 3
CUL137 Specialty Breads and Breakfast Pastry 3
CUL215 Advanced Pastry Arts 3
CUL219 Professional Pastry Techniques 3
Restricted Electives: 15-20 Credits
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.
 
CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses 1-20
FRE+++++ Any FRE French courses 1-4
HRM+++++ Any HRM Hotel Restaurant Management courses 1-20
MGT+++++ Any MGT Management courses 1-6
SPA+++++ Any SPA Spanish courses 1-4
Free Electives: None
General Education: 22-27 Credits
General Education Core: 12-17 Credits
First-Year Composition: 6 Credits
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
Critical Reading: 0-3 Credits
CRE101 College Critical Reading (3) OR equivalent as indicated by assessment. 0-3
Oral Communication: 3 Credits
Any approved general education course from the Oral Communication area. 3
Mathematics: 3-5 Credits
Any approved general education course from the Mathematics area. 3-5
General Education Distributed: 10 Credits
Humanities and Fine Arts: 3 Credits
Any approved general education course from the Humanities and Fine Arts area. 3
Social and Behavioral Sciences: 3 Credits
Any approved general education course from the Social and Behavioral Sciences area. 3
Natural Sciences: 4 Credits
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├ęs, 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)