2019-2020 Academic Catalog 
    
    Aug 13, 2020  
2019-2020 Academic Catalog [ARCHIVED CATALOG]

Culinary Arts - Baking Certificate Program Map


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Recommended Course Sequence for:  Culinary Arts - Baking Certificate

Created by: Traci Edlin

Degree Code: 847C

Foundation | Preparation for degree requirements (based on placement)  - Students who place below ENGL& 101 and College Level math (below MATH 107) begin by taking courses from the lists below

ENGL - English

ENGLP - English is your First Language (Accuplacer Test)

AENGL - Your First Language is not English (LOEP Test)          

   MATH                                                                                                  

_____ ENGLP or AENGL 087 _____ MATH 047
_____ ENGLP or AENGL 090 _____ MATH 077
_____ ENGLP or AENGL 093 _____ MATH 087
_____ ENGL 099  
Courses with no prerequisites available while working on the foundation courses in Math and English
 

QUARTER 1

Course# QTRs offered Course Title                

  Prerequisites                   

Credits Min. Grade 
CLART 102 F,W Beginning Baking Theory Placement in AENGL 093 or ENGLP 093 or instructor permission. 5.0 2.0
CLART 110 F,W Beginning Baking

Permit Code Required.

Placement in MATH 077 or BUS 130; and AENGL 093 or ENGLP 093.

10.0 2.0
CLART 207 F Food Service Sanitation   2.0 2.0
           
      Total Credits 17.0  

QUARTER 2

Course# QTRs offered Course Title                

  Prerequisites                   

Credits Min. Grade 
CLART 120 W,Sp Intermediate Baking CLART 110. 10.0 2.0
           
      Total Credits 10.0  

QUARTER 3

Course# QTRs offered Course Title                

  Prerequisites                   

Credits Min. Grade 
CLART 130 F,Sp Advanced Baking CLART 120. 10.0 2.0
CLART 202 F,Sp Advanced Baking Theory CLART 102. 5.0 2.0
CLART 295 Sp Work Experience Seminar Instructor permission and concurrent enrollment in CLART 296. 1.0 2.0
CLART 296 Sp Supervised Work Experience Concurrent enrollment in CLART 295. 1.0 2.0
           
      Total Credits 17.0  

 

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