Baking and Pastry Arts - Associates in Applied Science
The Baking and Pastry Arts degree is the first of its kind in SC, and is designed to provide students with the knowledge, skills and values necessary to be successful in the baking and pastry industry, including the operations side of a bakery. Students who successfully complete the degree will be qualified to work in independent bakery/pastry shops, high-volume bakeries as well as hotels and restaurants.
Baking and pastry chefs are in high demand these days. As more people discover the fresh taste and healthful goodness of artisan baked goods, HGTC's Baking and Pastry Certificate graduates will find employment in the following areas:
- Bake shops (small and large)
- Country Clubs
- National Retailers
- Hotels and Resorts
- Health Care Facilities
For more information about gainful employment, visit:http://www.hgtc.edu/righttoknow.
For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Horry Georgetown Technical Colleges Career Resource Center for more employment, career, and professional development resources.
Course Sequence and Progression Requirements
A minimum grade of C or better is required for all CUL and BKP-prefixed courses for progression and graduation. Most Baking and Pastry Making (CUL , BKP) courses are offered only once each year, so following the recommended course sequence is extremely important.
Students are required to successfully complete one of the following: ServSafe Manager Food Safety Certification Course, ServSafe Sanitation Certificate, or CUL 104 Introduction to Culinary Arts course before progressing to the second semester.
|First Semester - Fall|
|CUL 104||Introduction to Culinary Arts||3|
|CUL 113||Success in Hospitality Studies||1|
|ENG 155||Communications I*||3|
|MAT 155||Contemporary Mathematics*||3|
|PSY 103||Human Relations*||3|
|PSY 201||General Psychology*|
|Second Semester - Spring|
|BKP 112||Introduction to Baking Science||1|
|BKP 119||Introduction to Baking and Pastry||3|
|CUL 118||Nutritional Cooking||3|
|CUL 171||Food & Beverage Control||3|
|ENG 160||Technical Communications||3|
|Third Semester - Summer|
|BKP 182||Artisan Bread||3|
|CUL 128||Culinary Management and Human Resources||3|
|CUL 277||SCWE in Culinary Arts||3|
|IDS 105||Career Assessment and Exploration||1|
|Fourth Semester - Fall|
|BKP 121||Cake Decorating and Finishing Techniques||3|
|BKP 125||Hot and Cold Desserts||3|
|BKP 181||Candies and Confectionaries||3|
|BKP 210||Advanced Cakes||3|
|BKP 222||Chocolate and Sugar||3|
|Fifth Semester - Spring|
|BKP 183||Plated Desserts||3|
|BKP 236||Baking and Pastry Capstone||3|
|CUL 238||Culinary Marketing||3|
|CWE||Cooperative Work Experience||4|
|TOTAL CREDIT HOURS||67|
|*Students interested in transferring to a senior institution should select ENG 101,
ENG 102 and SPC 205 in place of ENG 155 and ENG 160; MAT 110 in place of MAT 155;
PSY 201 in place of PSY 103.
**Humanities Elective - choose from the following: ART 101, HIS 202, MUS 105 or REL 103.