Baking & Pastry - The Art Institute of Seattle Quarter 2nd Quarter 3rd Quarter 4th Quarter 5th...

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1 st Quarter 2 nd Quarter 3 rd Quarter 4 th Quarter 5 th Quarter 6 th Quarter BP100 Credits 6 Intro to Baking & Pastry CoReq CL110 CL112 Credits 6 Fundamentals of Classical Techniques COReq CL110 CL141 Credits 6 American Regional PreReq CL110 & CL112 HUM1010 The Art of Professionalism COM1010 English Composition CL110 Concepts & Theories/ ServSa BP131 Credits 6 Artisan Breads PreReq BP100 CL228 Management, Supervision, & Career Development CL223 Credits 3 Latin Cuisine PreReqs CL112 & CL110/Serv Safe BP130 Credits 3 Euro Cakes & Tortes PreReq BP100 BP205 Credits 6 Advanced Patisserie & Display Cakes PreReq BP100 & BP131 CL211 Management By Menu CL351 Capstone Director Approval MAT1010 College Geometry CL201 Sustainable Purchasing & Controling Costs CL257 Credits 6 Restaurant Cooking Operations A La Carte Director Approval BP301 Credits 6 Chocolates, Confections, Center- Pieces PreReq BP130 CL255 Food & Beverage Operations Management SCI 1100 Nutritional Science PreReq MAT1010 Liberal Arts Humanities Elective Liberal Arts Elective Social Science Baking & Pastry ASSOCIATE OF APPLIED ARTS PROGRAM TYPICAL COURSE SEQUENCE Baking AAA

Transcript of Baking & Pastry - The Art Institute of Seattle Quarter 2nd Quarter 3rd Quarter 4th Quarter 5th...

1st Quarter 2nd Quarter 3rd Quarter 4th Quarter 5th Quarter 6th Quarter

BP100 Credits 6

Intro to Baking

& Pastry

CoReq CL110

CL112 Credits 6

Fundamentals of

Classical Techniques

COReq CL110

CL141 Credits 6

American Regional

PreReq CL110 &

CL112

HUM1010

The Art of

Professionalism

COM1010

English Composition

CL110

Concepts & Theories/

ServSa

BP131 Credits 6

Artisan Breads

PreReq BP100

CL228

Management,

Supervision,

& Career Development

CL223 Credits 3

Latin Cuisine

PreReqs

CL112 & CL110/Serv Safe

BP130 Credits 3

Euro Cakes & Tortes

PreReq BP100

BP205 Credits 6

Advanced Patisserie

& Display Cakes

PreReq BP100 &

BP131

CL211 Management

By Menu

CL351

Capstone

Director Approval

MAT1010College Geometry

CL201

Sustainable

Purchasing

& Controling Costs

CL257 Credits 6

Restaurant Cooking

Operations

A La Carte Director Approval

BP301 Credits 6

Chocolates,

Confections, Center-

Pieces PreReq BP130

CL255

Food & Beverage

Operations

Management

SCI 1100

Nutritional Science

PreReq MAT1010

Liberal ArtsHumanities Elective

Liberal ArtsElectiveSocial Science

Baking & Pastry

ASSOCIATE OF APPLIED ARTS PROGRAMTYPICAL COURSE SEQUENCE

BakingAAA