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Robeson Community College

Baking and Pastry Arts (AAS)

Baking and Pastry Arts – Semester by Semester

1st Year FALL First Semester
Course Title Class Lab Clinical Work Credit
ACA 111 College Student Success 1 0 0 0 1
CUL 110 Sanitation and Safety 2 0 0 0 2
MAT 110 Measurement and Literacy 2 2 0 0 3
CUL 140 Culinary Skills I 2 6 0 0 5
CUL 160 Baking I 1 4 0 0 3
ENG 110 Freshman Composition 3 0 0 0 3
Semester Total 11 12 0 0 17
SPRING Second Semester
Course Title Class Lab Clinical Work Credit
BPA 150 Artisan and Specialty Breads 1 6 0 0 4
CIS 111 Basic PC Literacy 1 2 0 0 2
CUL 135 Food and Beverage Service 2 0 0 0 2
CUL 240 Culinary Arts II 1 8 0 0 5
CUL 260 Baking II 1 4 0 0 3
Semester Total 6 20 0 0 16
2nd Year FALL Third Semester
Course Title Class Lab Clinical Work Credit
BPA 210 Cake Design and Decoration 1 4 0 0 3
BPA 250 Dessert/Bread Production 1 8 0 0 5
HRM 245 Human Resource Mgmt-Hosp. 3 0 0 0 3
WBL 111 Work-based Learning I 0 0 0 10 1
Humanities/Fine Arts Elective 3 0 0 0 3
Semester Total 8 12 0 10 15
SPRING Fourth Semester
Course Title Class Lab Clinical Work Credit
BPA 260 Pastry and Baking Marketing 2 2 0 0 3
CUL 120 Purchasing 2 0 0 0 2
ENG 115 Oral Communication 3 0 0 0 3
NUT 110 Nutrition 3 0 0 0 3
WBL 121 Work Based Learning II 0 0 0 10 1
Social/Behavioral Science Elective 3 0 0 0 3
Semester Total 13 2 0 10 15
Total 63