Culinary Arts
Associate in Science in Food Service with a Specialization in Patisserie
The Associate in Science degree, Food Service with a specialization in Patisserie, is a four-semester program of study. This program option is designed for students who are interested in becoming professional bakers and pastry chefs. It offers an in-depth study of the fundamentals of baking, patisserie, and confiserie skills. The baking and confiserie laboratory with state-of-the-art equipment provides the students with the opportunity to apply and practice their skills.
Curriculum
The requirements listed in the catalog at the time of entry into the program are the ones you must fulfill for graduation. You also have the option to meet the requirements listed in subsequent catalogs. However, if you choose this option, you cannot combine requirements from two or more catalogs. For example, if you entered the program in fall 2006, you can fulfill the requirements in either the fall 2006 catalog or the fall 2007 catalog. However, you cannot combine requirements from both.
If you leave the program for a semester or more, you must fulfill the requirements in effect at the time of or subsequent to your re-entry. For example, if you entered the program in fall 2006, took a hiatus in spring 2007, and returned in fall 2007, you must ful?ll the requirements in the catalog for fall 2007 or later.
Courses
Food Service and Hospitality Education Courses
FSHE 102 Introduction to the Culinary Industry / Career Preparation
FSHE 103 Sanitation and Safety
FSHE 110 Fundamentals of Cookery
FSHE 120 Menu Merchandising
FSHE 122 Fundamentals of Baking
FSHE 128 Dining Room Service/Stewarding Procedures
FSHE 185 The Science of Human Nutrition
FSHE 222 Patisserie
FSHE 224 Confisserie
FSHE 241 Hospitality Purchasing and Cost Control
HOST 290 Hospitality Management
Patisserie Elective Courses
FSHE 119 Intermediate Cookery
FSHE 209 Garde Manger
FSHE 212 Continental Cuisine
FSHE 216 Asian/Pacific Cuisine
FSHE 245 Beverage Operations
FSHE 294 Food Service Practicum
