2021-2022 HCC Catalog & Student Handbook

Mar 13, 2025

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2021-2022 HCC Catalog & Student Handbook [ARCHIVED CATALOG]

Pastry Arts, A.A.S.

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The Pastry Arts program successfully equips graduates to fulfill their career aspirations through its commitment to teach a standard of skill and professionalism necessary for advancement in the dynamic and diverse baking and pastry field within the communities we serve.

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Program CIP Code: 12.0501

First Year

First Semester ‐ Fall

EDUC 1300 - Learning Framework Credits: 3
ENGL 1301 - Composition I Credits: 3
PSTR 1301 - Fundamentals of Baking Credits: 3
PSTR 1310 - Pies, Tarts, Teacakes and Cookies Credits: 3
CHEF 1205 - Sanitation and Safety Credits: 2

Semester Total: 14

Second Semester ‐ Spring

GEOL 1305 - Environmental Science (Lecture) Credits: 3
PSTR 1312 - Laminated Dough, Pate a Choux and Donuts Credits: 3
PSTR 2301 - Chocolates and Confections Credits: 3
PSTR 1306 - Cake Decorating I Credits: 3
PSTR 1305 - Breads and Rolls Credits: 3

Semester Total: 15

Third Semester ‐ Summer

MATH 1324 - Mathematics for Business & Social Sciences Credits: 3
PSTR 1343 - Bakery Operations and Management Credits: 3
PSTR 1340 - Plated Desserts Credits: 3

Semester Total: 9

Second Year

First Semester ‐ Fall

XXXX #3## - Humanities/Fine Arts Elective Credits: 3 ¹
PSTR 2307 - Cake Decorating II Credits: 3 OR
PSTR 2350 - Wedding Cakes Credits: 3
HAMG 1324 - Hospitality Human Resources Management Credits: 3
PSTR 1471 - Baking for Special Dietary Needs Credits: 4

Semester Total: 13

Second Semester ‐ Spring

XXXX #3## - General Education Elective Credits: 3 ¹
PSTR 2370 - Supervised Study: Capstone Study in Baking & Pastry Arts Credits: 3 (Capstone)
PSTR 2331 - Advanced Pastry Shop Credits: 3

Semester Total: 9

Total Minimum Credits for the AAS Degree: 60

¹ A list of electives appears in the Core Curriculum section of this catalog.

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