Nov 30, 2022  
2022-2023 Catalog 
    
2022-2023 Catalog

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


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

Total Credit Hours: Minimum of 61

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 Hospitality 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:  David R. Ludwig, Assistant Director (410-777-2063)

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 the related Fundamentals of Cooking and Baking Option (certificate)  and the Baking and Pastry Arts (certificate)  as indicated below.

Term 1

Course Name Credits Term Taken Grade
ENG 101 - Academic Writing and Research 1  OR
ENG 101A - Academic Writing and Research 1  
3 credit hours    
Mathematics GER  
3 credit hours    
HRM 111 - Introduction to the Hospitality Industry 
(MEETS CERTIFICATE REQUIREMENT)
3 credit hours     
HRM 119 - Certification in Sanitation 
(MEETS CERTIFICATE REQUIREMENT) 
1 credit hour      
HRM 121 - Introduction to Cooking  
Corequisite: HRM 119
3 credit hours      
HRM 124 - Introduction to Baking and Pastry 
(MEETS CERTIFICATE REQUIREMENT) 
3 credit hours      

Term 2

Course Name Credits Term Taken Grade
ENG 102 - Academic Writing and Research 2  
3 credit hours      
CTA 100 - Computing and Information Technology  
3 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  
(MEETS CERTIFICATE REQUIREMENT)
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 201 - Intermediate Bread Production  
(MEETS CERTIFICATE REQUIREMENT)
Prerequisite: HRM 119 
Suggest: HRM 124

3 credit hours     
HRM 202 - Intermediate Cake Production  
(MEETS CERTIFICATE REQUIREMENT)
Prerequisite: HRM 124
3 credit hours     
HRM 232 - World Culture and Cuisine: A Social Science Perspective  
(MEETS CERTIFICATE REQUIREMENT)
3 credit hours     
HRM 260 - Purchasing and Cost Controls  
Prerequisites: HRM 111 and HRM 121 or HRM 124 
(MEETS CERTIFICATE REQUIREMENT)
3 credit hours     

Term 4

Course Name Credits Term Taken Grade
Biological & Physical Sciences GER  
Students planning to transfer to a four-year institution should choose a four-credit lab science general education course.
3-4 credit hours    
HRM Elective 3 credit hours    
HRM 226 - Advanced Pastry Production  
(MEETS CERTIFICATE REQUIREMENT)
Prerequisites: HRM 190 and HRM 203
3 credit hours      
HRM 227 - Chocolates, Confections, and Entremet  
Prerequisite: HRM 202 
Suggest: HRM 203

3 credit hours     
HRM 275 - Internship in Hotel/ Restaurant Management  
Prerequisite: HRM 251 
Suggest: HRM 260
 
(MEETS CERTIFICATE REQUIREMENT)
3 credit hours     

 

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