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