{"id":6620,"date":"2021-05-11T18:35:01","date_gmt":"2021-05-11T18:35:01","guid":{"rendered":"https:\/\/academics.otc.edu\/cul-hsm\/?page_id=6620"},"modified":"2025-03-07T17:38:19","modified_gmt":"2025-03-07T17:38:19","slug":"aas","status":"publish","type":"page","link":"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/","title":{"rendered":"Suggested Course Sequence &#8211; Culinary Arts: Baking and Pastry A.A.S"},"content":{"rendered":"<script>console.log('response');<\/script><script>console.log({\"title\":\"Culinary Arts: Baking and Pastry (A.A.S.) Suggested Course Sequence - Fall or Spring Start - 65 Hours\",\"hours_header\":\"\",\"description\":\"<p>A suggested course sequence is a semester-by-semester list of courses <strong>suggested<\\\/strong>&nbsp;for successful and timely completion of a degree. This course sequence is designed for full-time students beginning in the fall or spring semester, however part-time students can utilize the same sequence&nbsp;at a part-time pace.&nbsp; Students should follow the suggested course sequence&nbsp;appropriate to their catalog year.&nbsp; Please see your navigator with any questions you may have. To view the catalog page&nbsp;and full list of&nbsp;courses for this program, please see the&nbsp;Culinary Arts: Baking and Pastry (A.A.S)&nbsp;link.<\\\/p>\",\"0\":{\"title\":\"Fall or Spring Semester 1\",\"courses\":[{\"class_aca_id\":\"22340\",\"class_name\":\"CUL-101 Food Preparation & Theory\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"Students will learn classical and contemporary cooking techniques, preparation of nutritionally balanced meals and proper plate presentation. Students will gain an understanding of industry standards in safety and sanitation, standard recipes and measurements, operation of food service equipment and application of basic math skills in the determination of cost factors and menu pricing. The lab portion of the course will focus on the application of principles taught in lecture. This course will prepare students for entry level job skills and is a prerequisite for the next series of courses in the program. \\n\\nPlease note: \\n\\n\\n\\tStudents participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. \\n\\t\\n\\tGrade of \\\"C\\\" or higher is required for this course for advancement into upper level courses.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-101\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22345\",\"class_name\":\"CUL-121 Introduction to Baking\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes and batters. \\n\\nPlease note: \\n\\n\\n\\t\\n\\tStudents participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. \\n\\t \\n\\t\\n\\tGrade of \\\"C\\\" or higher is required for this course for advancement into upper level courses.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-121\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22654\",\"class_name\":\"MTH-105 Business Math\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course is designed to prepare students to apply mathematics to business situations. Topics include banking, purchasing, pricing, payroll and payroll taxes, interest, mortgages, depreciation, inventory and business statistics.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"MTH-105\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"}],\"core_id\":20913,\"index\":957,\"description\":\"<p><\\\/p>\"},\"1\":{\"title\":\"Spring or Fall Semester 2\",\"courses\":[{\"class_aca_id\":\"22237\",\"class_name\":\"BIO-135 Nutrition for Living\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course is a survey of human nutrition. Students will study the different nutrients found in foods, food grouping systems, the human digestive system, body weight maintenance, immunity and disease prevention, nutrition throughout the lifespan and food processing technology.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"BIO-135\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22346\",\"class_name\":\"CUL-130 European Pastries\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course involves the study and practice of the fine culinary arts European and classical dessert preparation as well as sugar and chocolate decorating techniques, including stenciling , piping, marzipan and pastillage. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-130\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"<p>BIO 135 preferred but&amp;nbsp;will accept&amp;nbsp;BCS&amp;nbsp;132<\\\/p>\"},{\"class_aca_id\":\"22347\",\"class_name\":\"CUL-150 Specialty Breads\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course is the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffins, miscellaneous quick breads, as well as basic yeast bread, artisan bread and sourdough bread production. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-150\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22997\",\"class_name\":\"ENG-100 Composition I With Support\",\"lec\":\"5\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course introduces students to college-level reading, thinking, and writing through a series of composition-rhetoric assignments and activities that culminate in a research-supported project. Specifically, students apply critical and creative thinking to evaluate problems, interpret evidence\\\/data, and draw conclusions. As part of this process, students learn to evaluate sources and emerging digital tools for currency, feasibility, truthfulness, credibility, and accuracy. Ultimately, students learn to synthesize knowledge to solve problems. This writing process (thinking, researching, evaluating, and persuading) helps students to develop an essential skill set they can use in their future academic, civic, and professional lives.\\u00a0\\u00a0English 100 will be driven by the same course objectives as English 101 and satisfy the same requirement.\",\"credits\":\"5\",\"tuition_tier\":\"1\",\"code\":\"ENG-100\",\"course_fees\":\"0\",\"appendOr\":true,\"note\":\"<credits><\\\/credits>\"},{\"class_aca_id\":\"22487\",\"class_name\":\"ENG-101 Composition I\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course introduces students to college-level reading, thinking, and writing through a series of composition-rhetoric assignments and activities that culminate in a research-supported project. Specifically, students apply critical and creative thinking to evaluate problems, interpret evidence\\\/data, and draw conclusions. As part of this process, students learn to evaluate sources and emerging digital tools for currency, feasibility, truthfulness, credibility, and accuracy. Ultimately, students learn to synthesize knowledge to solve problems. This writing process (thinking, researching, evaluating, and persuading) helps students to develop an essential skill set they can use in their future academic, civic, and professional lives.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"ENG-101\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"}],\"core_id\":20914,\"index\":640,\"description\":\"<p><\\\/p>\"},\"2\":{\"title\":\"Fall or Spring Semester 3\",\"courses\":[{\"class_aca_id\":\"22348\",\"class_name\":\"CUL-160 Cake Decorating\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make cakes and showpieces. Decorated cakes are often a focal point of special celebrations including: birthdays, graduations, bridal showers, weddings and anniversary. This course will cover skills needed to produce decorated cakes for use in commercial operations as decorative centerpieces and for retail sales. Topics covered will include: various frosting and their application, use of borders and flowers as decorative elements, construction of multi-tiered cakes and pricing strategies based on product cost. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-160\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22763\",\"class_name\":\"PLS-101 American Government and Politics\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This introductory course familiarizes students with American and Missouri government constitutions, institutions, policies and processes. Students develop an understanding of the foundations, environment, and principles of democracy with key concepts about voting, political parties, campaigns, and interactions between the branches of government. The course emphasis is on the values, rights, and responsiblities that shape public decision making of active and informed citizens in the American political system. This course meets instruction requirements (Missouri Revised Statute 170.011.1) in the Constitution of the United States and the state of Missouri.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"PLS-101\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"<p>Or may substitute HST 120 or HST130<\\\/p>\"},{\"class_aca_id\":\"22770\",\"class_name\":\"PSY-110 Introduction to Psychology\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course provides an introduction to psychology including history and systems, physiology, human growth and development, sensation and perception, learning, memory, emotion, motivation, personality, adjustment, psychopathology, industrial and social psychology.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"PSY-110\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"<p>PSY 110 preferred but will accept SOC 101<\\\/p>\"}],\"core_id\":20915,\"index\":1160,\"description\":\"<p><\\\/p>\"},\"3\":{\"title\":\"Spring or Fall Semester 4\",\"courses\":[{\"class_aca_id\":\"22260\",\"class_name\":\"BUS-160 Business Law\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"An introduction and study of the legal regulations governing business and e-business conduct will be provided in this course. Students will be introduced to laws that affect public and international environments which include contracts, sales and leases, torts and strict liability, product liability, cyberlaw and ecommerce, creditordebtor relations, sole proprietorships, partnerships, corporations and limited liability companies, as well as laws governing agency and employment, the regulatory environment of consumer protection, environmental law, land-use control, and antitrust\\\/monopoly law.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"BUS-160\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22286\",\"class_name\":\"CIS-101 Technology & Digital Literacy\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course provides an overview of digital literacy topics such as computer hardware, software, programming, security, safety, and information systems. This is a \\\"hands-on\\\" class learning to use the most common computer software programs and information resources facilities. This course provides a look at the structure and components of computers, their operating systems, and an introduction to various applications with emphasis on word processing, spreadsheet applications, presentation software, and Internet usage.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"CIS-101\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22349\",\"class_name\":\"CUL-170 Chocolate & Sugars\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course introduces students to the art of working with chocolate and sugar. Topics include tempering, cutting shapes, transfer sheets, display pieces, candies and sugar doughs. Students will be exposed to the idea of sugar as an art with techniques in poured, pulled and spun sugar. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-170\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22350\",\"class_name\":\"CUL-180 Plated Dessert Presentation\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This class focuses on the elements of modern dessert composition. It stresses a complete understanding and creation of all components of plated dessert production, using the basic patisserie principles. This class will help prepare students by giving them the basic skills needed to compose and present desserts in a restaurant, club, hotel or resort setting. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces and garnishes and to use these components to create finished plated desserts that are both delicious and visually striking. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-180\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22830\",\"class_name\":\"TEC-285 Occupational Seminar\",\"lec\":\"1\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"Instruction for this course includes career identification, self-assessment, resume' development, preparation of cover letters, completion of applications for local jobs, learning the online employment application process, research of local companies, jobs available, and current salary ranges, job searching techniques and tools, interviewing skills, follow-up steps after the job interview and on-the-job performance expectations.\",\"credits\":\"1\",\"tuition_tier\":\"1\",\"code\":\"TEC-285\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"}],\"core_id\":20916,\"index\":1293,\"description\":\"<p><\\\/p>\"}});<\/script><div class=\"otc-catalog-program-container\"><div class=\"otc-catalog-program-wrapper otc-collapsible\"><h2 class=\"otc-catalog-program-title otc-catalog-program-name otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcontent\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Culinary Arts: Baking and Pastry (A.A.S.) Suggested Course Sequence - Fall or Spring Start - 65 Hours<\/h2><div class=\"otc-catalog-program-content\" id=\"programcontent\"><div class=\"otc-catalog\" data-otc-catalog-data=\"programs\" data-otc-catalog-display=\"dynamic\" data-otc-catalog-catalog-id=\"15\"\n\t\tdata-otc-catalog-program-name=\"Culinary Arts: Baking and Pastry (A.A.S.) Suggested Course Sequence - Fall or Spring Start - 65 Hours\"><h4 class=\"otc-catalog-program-name\">Culinary Arts: Baking and Pastry (A.A.S.) Suggested Course Sequence - Fall or Spring Start - 65 Hours<\/h4><div class=\"otc-catalog-program-description otc-catalog-program-core otc-collapsible\" id=\"programdescription\"><h4 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programdescription\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Program Description<\/h4><div class=\"otc-catalog-program-description-text\"><p>A suggested course sequence is a semester-by-semester list of courses <strong>suggested<\/strong>&nbsp;for successful and timely completion of a degree. This course sequence is designed for full-time students beginning in the fall or spring semester, however part-time students can utilize the same sequence&nbsp;at a part-time pace.&nbsp; Students should follow the suggested course sequence&nbsp;appropriate to their catalog year.&nbsp; Please see your navigator with any questions you may have. To view the catalog page&nbsp;and full list of&nbsp;courses for this program, please see the&nbsp;Culinary Arts: Baking and Pastry (A.A.S)&nbsp;link.<\/p><\/div><\/div><\/div><div class=\"otc-catalog-program-cores\"><div class=\"otc-catalog-program-core otc-collapsible\" id=\"programcoreFallorSpringSemester1\"><h3 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester1\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Fall or Spring Semester 1<\/h3><div class=\"otc-catalog-program-core-description\"><p><\/p><\/div><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22340\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122340\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-101 Food Preparation & Theory<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122340\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22345\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122345\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-121 Introduction to Baking<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122345\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22654\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122654\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">MTH-105 Business Math<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122654\"><\/div><\/li><\/ul><\/div><div class=\"otc-catalog-program-core otc-collapsible\" id=\"programcoreSpringorFallSemester2\"><h3 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester2\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Spring or Fall Semester 2<\/h3><div class=\"otc-catalog-program-core-description\"><p><\/p><\/div><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22237\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222237\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">BIO-135 Nutrition for Living<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222237\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22346\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222346\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-130 European Pastries<\/a><p>BIO 135 preferred but&nbsp;will accept&nbsp;BCS&nbsp;132<\/p><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222346\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22347\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222347\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-150 Specialty Breads<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222347\"><\/div><\/li><li class=\"courseGroup\"><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22997\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222997\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">ENG-100 Composition I With Support<\/a><credits><\/credits><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222997\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22487\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222487\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">ENG-101 Composition I<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222487\"><\/div><\/li><\/ul><\/li><\/ul><\/div><div class=\"otc-catalog-program-core otc-collapsible\" id=\"programcoreFallorSpringSemester3\"><h3 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester3\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Fall or Spring Semester 3<\/h3><div class=\"otc-catalog-program-core-description\"><p><\/p><\/div><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22348\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester322348\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-160 Cake Decorating<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester322348\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22763\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester322763\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">PLS-101 American Government and Politics<\/a><p>Or may substitute HST 120 or HST130<\/p><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester322763\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22770\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester322770\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">PSY-110 Introduction to Psychology<\/a><p>PSY 110 preferred but will accept SOC 101<\/p><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester322770\"><\/div><\/li><\/ul><\/div><div class=\"otc-catalog-program-core otc-collapsible\" id=\"programcoreSpringorFallSemester4\"><h3 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester4\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Spring or Fall Semester 4<\/h3><div class=\"otc-catalog-program-core-description\"><p><\/p><\/div><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22260\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester422260\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">BUS-160 Business Law<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester422260\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22286\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester422286\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CIS-101 Technology & Digital Literacy<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester422286\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22349\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester422349\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-170 Chocolate & Sugars<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester422349\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22350\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester422350\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-180 Plated Dessert Presentation<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester422350\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22830\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester422830\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">TEC-285 Occupational Seminar<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester422830\"><\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Culinary Arts: Baking and Pastry (A.A.S.) Suggested Course Sequence &#8211; Fall or Spring Start &#8211; 65 HoursCulinary Arts: Baking and Pastry (A.A.S.) Suggested Course Sequence &#8211; Fall or Spring Start &#8211; 65 HoursProgram DescriptionA suggested course sequence is a semester-by-semester list of courses suggested&nbsp;for successful and timely completion of a degree. This course sequence is&hellip;<\/p>\n","protected":false},"author":58,"featured_media":0,"parent":6700,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6620","page","type-page","status-publish","hentry","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Suggested Course Sequence - Culinary Arts: Baking and Pastry A.A.S - OTC Culinary Arts and Hospitality Management<\/title>\n<meta name=\"description\" content=\"Suggested Course Sequence - Culinary Arts: Baking and Pastry A.A.S - Recommended course sequence for the A.A.S. program.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Suggested Course Sequence - Culinary Arts: Baking and Pastry A.A.S - OTC Culinary Arts and Hospitality Management\" \/>\n<meta property=\"og:description\" content=\"Suggested Course Sequence - Culinary Arts: Baking and Pastry A.A.S - Recommended course sequence for the A.A.S. program.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/\" \/>\n<meta property=\"og:site_name\" content=\"OTC Culinary Arts and Hospitality Management\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/ozarkstech\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-07T17:38:19+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@otcedu\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/\",\"url\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/\",\"name\":\"Suggested Course Sequence - Culinary Arts: Baking and Pastry A.A.S - OTC Culinary Arts and Hospitality Management\",\"isPartOf\":{\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/#website\"},\"datePublished\":\"2021-05-11T18:35:01+00:00\",\"dateModified\":\"2025-03-07T17:38:19+00:00\",\"description\":\"Suggested Course Sequence - Culinary Arts: Baking and Pastry A.A.S - Recommended course sequence for the A.A.S. program.\",\"breadcrumb\":{\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/aas\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/academics.otc.edu\/cul-hsm\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Suggested Course Sequences\",\"item\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Suggested Course Sequences &#8211; 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