Sep 25, 2022  
2021-2022 College Catalog 
    
2021-2022 College Catalog [ARCHIVED CATALOG]

Baking & Pastry Arts Technology


(Harrison County Campus)

The Baking and Pastry Arts Technology program provides a solid foundation in everything from breads and cakes to confections and frozen desserts. Special emphasis is placed on baking and pastry tools, equipment, techniques, and specialty ingredients. The BPT courses parallel those of the Culinary Institute of America and offer the opportunity for certification in the American Culinary Federation. This program prepares students for opportunities as a Baker, Chocolatier, Cake Designer/Decorator, Research and Development Chef, and Food Stylist.

This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to four-year college or university is desired, a conference should be scheduled with a MGCCC advisor.

All students completing a career or technical program must complete a MGCCC Board- approved Technical Skills Attainment where applicable. Students should see an advisor for further details.

Baking & Pastry Arts Technology Certificate


Total Credits: 30


Total Credits: 15


Total Clock Hours: 1,290


Associate of Applied Science Degree


Semester Four

  • ENG 1113 /1114  - English Composition I or ENG 1033  - Technical English Credit(s): 3/4
  • Credit(s): 3
  • Math/Natural Science Elective Credit(s): 3/4*
  • Social/Behavioral Science Elective Credit(s): 3
  • Humanities/Fine Arts Elective Credit(s): 3

Total Credits: 15/17


Note:


Please refer to "The Credit by Non-Traditional Means" section of this catalog regarding stipulations for receiving articulated credit.

*MAT 1033 , MAT 1313  or Higher or Any Lab Science.