Planner for Hotel/Restaurant Management - Baking and Pastry Arts (A.A.S.)

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Title of Major: Hotel/Restaurant Management - Baking and Pastry Arts, A.A.S.

Total Credit Hours: 62

About the Hotel, Culinary Arts and Tourism Institute - see www.aacc.edu

Accreditation: The Hotel/Restaurant Management Culinary Arts Concentration Associate of Applied Science degree and the Hotel/Restaurant Management Baking and Pastry Arts Concentration Associate of Applied Science degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The Hotel/Restaurant Management Business Management Concentration Associate of Applied Science degree is accredited by the Accrediting Commission for Programs in Hospitality Administration (ACPHA).

Purpose: Prepares students for entry-level supervisory positions in the hospitality industry or for specialized industry management training programs. An internship course and a range of hotel and restaurant operation management courses provide students with the opportunity to gain knowledge and specialty experience in restaurants, hotels, health care facilities or meeting and conference planning.

Uniform: Students are required to wear an approved chef uniform for production classes. See course description for specifics.

Areas of Concentration: This degree requires that students choose a concentration in one of three areas. A concentration is a structured plan of study within a degree program. The number of credit hours and particular course requirements for a concentration may vary, as listed below. To achieve a concentration, students must receive credit for every course requirement listed under that concentration.

Hotel/Restaurant Management - Baking and Pastry Arts (AAS.HRM.BAK-PASTRY): The Baking and Pastry Arts area of concentration prepares students for employment in the hospitality industry with essential skills and content in baking and pastry operations. The student will learn to use that knowledge as it relates to operating a successful and profitable business. The Baking and Pastry Arts area of concentration requires 18 credit hours within the chosen concentration.

Faculty Contact: Christina DeCastro (410-777-2114)

Courses to improve skills and prepare for college-level classes may be needed. It is best to see an advisor as you plan your education.

Course/Advising Notes: ________________________________________________________________________

Note: Some of the courses on this planner simultaneously meet requirements for this degree and for related Baking and Pastry Arts (certificate) as indicated below.

Term 1

Course Name	Credits	Term Taken	Grade
ENG 111-Composition and Introduction to Literature 1 OR ENG 115-Composition and Introduction to Literature 1 for Non-Native Speakers OR ENG 121-Composition and Literature	3 credit hours
Mathematics GER	3 credit hours
HRM 111-Introduction to the Hospitality Industry	3 credit hours
HRM 119-Certification in Sanitation (MEETS CERTIFICATE REQUIREMENT)	1 credit hour
HRM 121-Introduction to Cooking (MEETS CERTIFICATE REQUIREMENT) Pre/Corequisite: HRM 119	3 credit hours
HRM 124-Introduction to Baking and Pastry (MEETS CERTIFICATE REQUIREMENT) Pre/Corequisite: HRM 119	3 credit hours

Term 2

Course Name	Credits	Term Taken	Grade
ENG 112-Composition and Introduction to Literature 2 OR ENG 116-Composition and Introduction to Literature 2 for Non-Native Speakers OR Elective (Must have 60 credits for graduation.Students taking ENG 121 should consider taking HRM 222 as an elective in their second semester.)	0-3 credit hours
CTA 100-Computing and Information Technology	4 credit hours
HRM 190-Food Science and Nutritional Cooking (MEETS CERTIFICATE REQUIREMENT) Prerequisites: HRM 121 and HRM 124	3 credit hours
HRM 203-European Pastry, Torte and Gateau (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 124	3 credit hours
HRM 251-Food and Beverage Operations Management	3 credit hours

Term 3

Course Name	Credits	Term Taken	Grade
COM 111-Fundamentals of Oral Communication OR COM 116-Fundamentals of Oral Communication for Non-Native Speakers	3 credit hours
HRM 202-Intermediate Cake Production (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 124	3 credit hours
HRM 226-Advanced Pastry Production (MEETS CERTIFICATE REQUIREMENT) Prerequisites: HRM 190 and HRM 203	3 credit hours
HRM 232-World Culture and Cuisine	3 credit hours
HRM 260-Purchasing and Cost Controls Prerequisites: HRM 111 and HRM 121 or HRM 124	3 credit hours

Term 4

Course Name	Credits	Term Taken	Grade
Biological & Physical Science GER Students planning to transfer to a four-year institution should choose a four-credit lab science general education course.	3-4 credit hours
Social & Behavioral Sciences GER Students planning to transfer to a four-year institution should choose a four-credit lab science general education course.	3 credit hours
HRM 201-Intermediate Bread Production (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 119 Suggest: HRM 124	3 credit hours
HRM 227-Showpiece and Chocolate Work (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 202 Suggest: HRM 203	3 credit hours
HRM 275-Internship in Hotel/ Restaurant Management Prerequisite: HRM 251 Suggest: HRM 260	3 credit hours

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