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Associate in Occupational Studies in Culinary Arts
Concentration: Advanced Baking & Pastry

Duration of Program: 64 Weeks / 16 Months / 4 Semesters
1st Semester
White Level
 Clock Hours / Semester Hours
Days 1-6
ServSafe Food Safety & Sanitation
CA 111, SS
30 / 2
Days 7-12
Introduction to Kitchen Basics
CA 113, KB
30 / 2
Days 13-18
Knife Skills
CA 114, KS
30 / 1
Days 19-24
Introduction to Baking
CA 141, B1
30 / 2
Days 25-36
Bread Fundamentals - Baking Lab I
CA 151, BL 1
60 / 2
Days 37-48
Viennoiserie - Baking Lab II
CA 152, BL II
60 / 2
Days 49-51
Introduction to Art
ART 101, ART
15 / 1
Days 52-60
Controlling Costs
MAT 102, CFC
45 / 3
Every M/T/W
Essentials of Math
MAT 101, MATH
45 / 3
    
2nd Semester
Blue Level
 Clock Hours / Semester Hours
Days 1-12
Baking Theory & Skills
CA 142, B II
 60 / 4
Days 13-24
Intermediate Production - Baking Lab III
CA 153, BL III
60 / 2
Days 25-36
Nutrition
NUT 201, NUTR
60 / 4
Days 37-48
Cake Methodology - Baking Lab IV
CA 154, BL IV
60 / 2
Days 49-54
Catering and Volume Food Service
CA 112, CVFS
30 / 2
Days 55-60
Introduction to Hospitality and Resaurant Management
CA 211, HRM
30 / 2
Every M/T/W
English Composition
ENG 101, ENGL
45 / 3
    
3rd Semester
Red Level
 Clock Hours / Semester Hours
Days 1-12
Dessert Fundamentals - Baking Lab V
CA 155, BL V
60 / 2
Days 13-24
Introduction to Pastry and Dessert Prep
CA 241, PI
60 / 4
Days 25-30Frozen Desserts - Pastry Lab I
CA 251, PL I
30 / 1
Days 31-36
Healthy Desserts - Pastry Lab II
CA 252, PL II
30 / 1
Days 37-48
Plated Dessert Prep - Pastry Lab III
CA 253, PL III
60 / 2 
Days 49-60
Advanced Patisserie Preparation
CA 242, P II
60 / 3
Every M/T/W
Psychology for Leaders
PSY 201, PSYC
45 / 3
    
4th Semester
Blue Level
 Clock Hours / Semester Hours
Days 1-12
Chocolates & Sugar Amenities
CA 341, P III
60 / 3
Days 13-24
Pastry Art Principles & Techniques
CA 342, P IV
60 / 3 
Days 25-36
Miniature Patisserie - Pastry Lab IV
CA 351, PL IV
60 / 2
Days 37-48
Showpiece Concepts & Design
CA 343, P V
60 / 4
Days 49-60
Grand Showpiece Display - Pastry Lab V
CA 352, PL V
60 / 2
    
AOS Graduation
  1335 / 67

Required Program Disclosures
Louisiana Culinary Institute
10550 Airline Highway
Baton Rouge, LA 70816
Toll Free: 877.533.3198
Fax: 225.769.8792

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