Pastry Arts INDIVIDUAL PROGRAM INFORMATION Macomb1 ( )

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866.Macomb1 (866.622.6621) www.macomb.edu

INDIVIDUAL PROGRAM INFORMATION 2014–2015

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Based on MCC 2014–2015 Catalog, 2014, continually updated, 2354_14 (REV: 05_14)

Pastry Arts

PROGRAM OPTIONS

CREDENTIAL TITLE CREDIT HOURS

REQUIRED NOTES

Associate of Applied Science Pastry Arts 65 Designed for entry into the field of Culinary Arts.

Certificate Pastry Arts 33 Designed for entry‑level positions or furthering one’s career. Skill Specific Certificate Pastry Arts–Assistant Baker 6 Designed for entry‑level positions or furthering one’s career.

CONTACT INFORMATION

CONTACT TITLE NAME PHONE E‑MAIL LOCATION

Professor David Schneider 586.286.2088 [email protected] Center Campus

Professor Jeffrey Wolf 586.226.4740 [email protected] Center Campus

Professor Francois Faloppa 586.226.4776 [email protected] Center Campus

Professor Scott O’Farrell 586.226.4741 [email protected] Center Campus

Program Description:

The Associate of Applied Science degree in Pastry Arts program prepares students for careers in pastry shops, hotels and restaurants, country clubs, catering facilities, and institutional food services. Students will learn quality and quantity baking and pastry creations in well‑equipped commercial facilities with related work in sanitation, nutrition, food purchasing and storage, and human relations.

Accreditation:

The Associate of Applied Science degree in Pastry Arts program at Macomb is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Upon graduation, students may receive American Culinary Federation Certified Pastry Culinarian status.

Career Opportunities:

Pastry Arts–Associate of Applied Science: Job titles such as Bakers, Chefs & Head Cooks, Supervisors of Food Preparation & Serving Workers, and Food Preparation Workers are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at www.onetonline.org.

Pastry Arts–Certificate: Job titles such as Bakers, Chefs & Head Cooks, Supervisors of Food Preparation & Serving Workers, and Food Preparation Workers are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at www.onetonline.org. Pastry Arts–Assistant Baker—Skill Specific Certificate: Job titles such as Bakers, Chefs & Head Cooks, Supervisors of Food Preparation & Serving Workers, and Food Preparation Workers are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at www.onetonline.org.

Transfer Pathways:

Students intending to transfer and complete a bachelor’s degree need to make early decisions concerning an academic major and a transfer destination. Statistics show that students who make these decisions early are more likely to persist to graduation than their undecided counterparts. Students planning to transfer credits earned at Macomb are strongly urged to see a counselor or academic advisor as early as possible in their college careers. 8 Transfer Resource Guide

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ASSOCIATE OF APPLIED SCIENCE IN PASTRY ARTS

Career preparation and related courses

(require successful completion of a minimum of 65 credit hours)

SUGGESTED SEQUENCE BASED ON FULL-TIME ENROLLMENT.

MAY ALSO BE COMPLETED BASED ON PART-TIME ENROLLMENT.

CORE COURSES: COMMON DEGREE CORE REQUIREMENTS FOR ASSOCIATE OF APPLIED SCIENCE IN PASTRY ARTS

COURSE COURSE TITLE PREREQUISITE COREQUISITE CREDIT _HOURS

SEMESTER 1

CULH‑1050 Culinary Techniques – CULH‑1155 4.0

CULH‑1155 Sanitation – CULH‑1050 2.0

CULH‑1200 Cost Control – – 3.0

CULH‑1340 Production Baking – CULH‑1155 4.0

Group II Course:

BIOL‑1400 Fundamentals of Nutrition – – 3.0

SEMESTER 2

CULH‑1310 Culinary Skills Development with a grade C or better and aCULH‑1050 and CULH‑1155

ServSafe certificate – 4.0

CULH‑1400 Supervision – – 3.0

CULH‑1420 Purchasing – – 3.0

CULH‑2180 Pastry Arts

CULH‑1155 and CULH‑1340 with a grade C or better and a

ServSafe certificate – 4.0 Group I Course: ENGL‑1180 –OR– ENGL‑1210 Communications 1 –OR– Composition 1

Placement, or ENGL‑0050 or EAPP‑1500

with grade C‑ or better – 3.0‑4.0

SEMESTER 3

CULH‑2120 Chocolate Creations CULH‑2180 – 4.0

CULH‑2080 Wedding Cakes CULH‑1155 and CULH‑1340 with a grade C _{or better and a ServSafe certificate} – 4.0 Group IV Course

Any ARAB, ARTT, CHIN, ENGL‑2### (CREATIVE WRITING OR LITERATURE ONLY),

FREN, GRMN, HUMN, ITAL, INTL‑2000, INTL‑2300, MUSC, PHIL, & SPAN

– – 3.0‑4.0

Group V Course Any PHED Wellness course—2000 or above – – 2.0‑3.0

SEMESTER 4

CULH‑2100 Centerpieces – – 4.0

CULH‑2160 Plated Desserts CULH‑2180 – 4.0

CULH‑2200 Artisan & Special Breads CULH‑1155 and CULH‑1340 with a grade C _{or better and a ServSafe certificate} – 4.0 Group III Course _{INTL‑2500, INTL‑2700, POLS, PSYC, SOCY, SOSC}Any ANTH, ECON, GEOG, HIST, INTL‑2010, – – 3.0‑4.0

NOTES:

• The above is a suggested sequence and is based on full‑time enrollment.

• A minimum of 18 credit hours of Arts & Sciences courses (Groups I–V) are needed as well as a minimum of 62 total credit hours for the associate degree. Arts & Sciences Groups I–V can be taken in any semester.

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CERTIFICATE IN PASTRY ARTS

Career preparation and related courses

REQUIREMENTS FOR CERTIFICATE IN PASTRY ARTS

SEMESTER 1

CULH‑1050 Culinary Techniques – CULH‑1155 4.0

CULH‑1155 Sanitation – CULH‑1050 2.0

SEMESTER 2

CULH‑1400 Supervision – – 3.0

CULH‑2180 Pastry Arts CULH‑1155 and CULH‑1340 with a grade C _{or better and a ServSafe certificate} – 4.0 SEMESTER 3

CULH‑2080 Wedding Cakes CULH‑1155 and CULH‑1340 with a grade C _{or better and a ServSafe certificate} – 4.0

CULH‑2120 Chocolate Creations CULH‑2180 – 4.0

SEMESTER 4

CULH‑2100 Centerpieces – – 4.0

CULH‑2160 Plated Desserts CULH‑2180 – 4.0

CULH‑2200 Artisan & Special Breads CULH‑1155 and CULH‑1340 with a grade C _{or better and a ServSafe certificate} – 4.0

Gainful Employment Disclosure: http://www.macomb.edu/ge/PASTRYARTSCT.html See page 20 for Gainful Employment Information.

SKILL SPECIFIC CERTIFICATE IN PASTRY ARTS—ASSISTANT BAKER

Career preparation and related courses

REQUIREMENTS FOR

SKILL SPECIFIC CERTIFICATE IN PASTRY ARTS—ASSISTANT BAKER

SEMESTER 1

CULH‑1155 Sanitation – – 2.0

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Associate of Applied Science (AAS) Degree

The Associate of Applied Science Degree is intended to provide the preparation necessary for potential employment in an occupational specialty.

Requirements

● Minimum cumulative grade point average of 2.0

● Minimum 15 semester hours of credit earned at Macomb

● Minimum 62 semester hours of credit courses numbered 1000 or above, which include: • A minimum 18 semester hours of credit in Arts and Sciences courses numbered 1000 or

above, as described in the Group Concentrations table; and

• A minimum of an additional 44 semester hours, including required career preparation and related courses as well as any electives required in the program.

Arts and Sciences Courses Required for the Associate of Applied Science (AAS) Degree

A minimum of one course from each of the five Arts and Sciences groups must be selected. Electives and Arts and Sciences requirements must be satisfied by courses numbered 1000 or higher. Associate of Applied Science (AAS) degree requirements are met by taking the required career courses and the Arts and Sciences courses.

See Academic Placement Procedures for information on course placement in chemistry, English, English for Academic Purposes, mathematics, and reading.

Courses numbered below 1000 will not count toward the Associate of Applied Science degree. Contact a counselor or academic advisor if you need help in choosing the appropriate course.

Arts and Sciences Group Concentration for Associate of Applied Science Degree Requirements

GROUP COURSES DEGREE REQUIREMENTS MINIMUM 18 SEMESTER HOURS

I.A ENGL‑1180 or ENGL‑1210 1 Course

I.B Other English Composition, Reading, or Speech See Note below

II. Astronomy, Biology, Chemistry, Environmental Science, Geology, Mathematics, _{Natural Science, Physical Science, Physics} 1 Course III. Anthropology, Economics, Geography, History, INTL‑2010, INTL‑2500, INTL‑2700, _{Political Science, Psychology, Sociology, Social Science} 1 Course IV. Art, Creative Writing, Foreign Language, Humanities, INTL‑2000, INTL‑2300, _{Literature, Music, Philosophy, Theater Arts} 1 Course

V. Any PHED Wellness course – 2000 or above 1 Course

Note: If students take one course from each of Groups I.A, II, III, IV, and V, and still have taken less than the minimum of 18 semester hours of Arts and Sciences courses required for the AAS degree, they may elect additional hours from Groups I.B, II, III, IV, or V to satisfy minimum degree requirements.

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Course Descriptions

BIOL‑1400—Fundamentals of Nutrition—3.00 credit hours

´ Prerequisite: None

(formerly BIO 140) A study of the nature and role of human nutrition with emphasis on changing needs in life’s cycle. The relationship between nutrition and health throughout life is explored. No lab. (3 contact hrs)

CULH‑1050—Culinary Techniques—4.00 credit hours

´ Corequisite: CULH‑1155

(formerly CUL 105) CULH‑1050 introduces students to the kitchen or “back of the house” operations. Students gain competence in culinary terms, equipment and utensil use, mise’ en place, sauces, stocks, soups, thickening agents, vegetables, potato/starch products, and pasta products. Students cook under the guidance of a chef‑instructor. (6 contact hrs) Center Campus.

CULH‑1155—Sanitation—2.00 credit hours

(formerly CULH‑1150) CULH‑1155 is designed for supervisory personnel in Michigan food service establishments. Course content includes basic microbiology, safe food handling techniques, good hygienic practices, pest control, employee training, and the Michigan State law governing food service establishments. Upon successful completion, a student may earn Educational Foundation Certification credits for the National Restaurant Association ManageFirst(TM) program, and also satisfy a certification requirement for the American Culinary Federation. (2.0 contact hrs) Center Campus.

CULH‑1200—Cost Control—3.00 credit hours

(formerly CUL 120) CULH‑1200 relates principles of calculation to the food service industry. Recipe computations, food cost estimates, cash procedures, and payroll practices are studied. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus.

CULH‑1255—Table Service—3.00 credit hours

(formerly CULH‑1250) CULH‑1255 introduces students to the dining room or “front‑of‑the‑house” operations. By performing duties in the Center Stage restaurant, students gain competence in dining room operations and table service techniques. (3.5 contact hrs) Center Campus.

CULH‑1310—Culinary Skills Development—4.00 credit hours

´ Prerequisite: CULH‑1050 and CULH‑1155 with grade C or better and ServSafe certificate

(formerly CUL 131) CULH‑1310 gives students a basic understanding of “back of the house” operations. It teaches the processing of meats, poultry, and seafood as well as pantry, breakfast preparation, and hot and cold hors d’oeuvres. Students cook under the guidance of a chef‑instructor. (6 contact hrs) Center Campus.

CULH‑1320—International Kitchen—5.00 credit hours

´ Prerequisite: CULH‑1050 and CULH‑1155 and CULH‑1310

(formerly CULH‑1330) CULH‑1320 involves the study of international foods and food culture. Students will prepare a variety of international dishes using standardized recipes in the commercial kitchen of our signature restaurant. Students will utilize the geographical spices that influence various regions of the world. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. Students must either have completed or be currently enrolled in CULH‑1340 (Production Baking). Students cook under the direction of a chef‑instructor. (8 contact hrs) Center Campus.

CULH‑1340—Production Baking—4.00 credit hours

´ Corequisite: CULH‑1155

(formerly CUL 134) CULH‑1340 gives students an understanding of baking, how breads and baked goods are produced, and teach the methods and skills used in this trade. Students learn to effectively produce a variety of breads, cakes, pies, and cookies. (6 contact hrs) Center Campus.

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CULH‑1400—Supervision—3.00 credit hours

(formerly CUL 140) CULH‑1400 involves a study of the conditions that will confront the professional food supervisor or manager. The course covers supervisory procedures, management techniques, employee evaluation, training, and communication. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (3 contact hrs) Center Campus.

CULH‑1420—Purchasing—3.00 credit hours

CULH‑1420 acquaints students with aspects of food and non‑food purchasing for a quantity food operation. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus.

CULH‑1430—Menu Planning—3.00 credit hours

´ Prerequisite: CULH‑1200

(formerly CUL 143) CULH‑1430 emphasizes the importance of a menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial operations. Using a menu as a management tool in every area of operation—from planning the facility, purchasing food items, promoting items to customers, and providing excellent service—can help ensure success. Students plan and write a variety of menus. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (3 contact hrs) Center Campus.

CULH‑1440—Beverage Service—2.00 credit hours

(formerly CULH‑2911) CULH‑1440 involves a study of conditions that will confront the professional supervisor or manager in an establishment that serves beverages. This introductory class touches on wine, beer, spirits, and non‑alcoholic beverages. It also covers purchasing, controls, equipment needs, and regulations. An additional fee is required for ServSafe(TM) Alcohol Awareness Training and Certification. (3 contact hrs)

CULH‑2015—A la Carte Dining—4.00 credit hours

´ Prerequisite: CULH‑1155, CULH‑1255, and CULH‑1310

(formerly CULH‑2010) Students rotate through assigned stations in our signature restaurant. They perform duties in the back and the front of the house. This includes applying American, Russian, and French table service styles in the dining room, as well as preparing items from an a la carte menu. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (6 contact hrs) Center Campus.

CULH‑2025—Wine Appreciation—2.00 credit hours

CULH‑2025 introduces the learner to fundamental wine concepts, tasting, and how grapes are grown. It covers wine and food compatibility, wines of the new world, wines of the old world, other types of wine, and wine management. (3 contact hours) Center Campus.

CULH‑2035—Nutritional Cooking—2.00 credit hours

´ Prerequisite: CULH‑1155 and CULH‑1310

CULH‑2035 addresses the highly demanding market of hospital, assisted living, institutional, and personal cooking. Students explore nutritional food preparation methods and techniques in one of the fastest growing sectors of the culinary field. (3 contact hrs) Center Campus.

CULH‑2040—Garde Manger—3.00 credit hours

´ Prerequisite: CULH‑1050 and CULH‑1155 and CULH‑1310

(formerly CUL 204) CULH‑2040 presents the artistic and decorative side of food preparation. Students are introduced to pates, hors d’oeuvres, canapes, aspics, marinations, brines, smoking, food sculpturing, and various decorative buffet presentations. (5 contact hrs) Center Campus.

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CULH‑2050—Catering—3.00 credit hours

(formerly CUL 205) CULH‑2050 gives students an overview of catering by highlighting and emphasizing the management and organizational responsibilities of a catered event. (3 contact hrs) Center Campus.

CULH‑2080—Wedding Cakes—4.00 credit hours

´ Prerequisite: CULH‑1155 and CULH‑1340 with grade C or better and a ServSafe certificate

(formerly CULH‑2915) CULH‑2080 gives students an overall appreciation and understanding of wedding cakes. Students learn to effectively create different styles of wedding cakes using many techniques in a cost and time effective way. The class is not geared toward food competition, but toward putting these techniques in practice for the real world. (6 contact hrs) Center Campus.

CULH‑2100—Centerpieces—4.00 credit hours

(formerly CULH‑2914) CULH‑2100 gives students an overall appreciation and understanding of centerpieces used for displays. Students learn how to create gum paste and cast sugar centerpieces in a cost effective way to make them saleable for parties, sweet tables, weddings, etc. Many of the techniques learned may be used for pastry competitions. (6 contact hrs) Center Campus.

CULH‑2120—Chocolate Creations—4.00 credit hours

CULH‑2120 gives students an overall appreciation and understanding of chocolate work. Students will learn to use chocolate and create candies, fillings, centerpieces, molds, and decorations. Many of the techniques learned may be used for pastry competitions. (6 contact hrs) Center Campus.

CULH‑2160—Plated Desserts—4.00 credit hours

CULH‑2160 gives students an overall appreciation and understanding of plated desserts and the techniques used to create high quality, visually attractive desserts for restaurants, country clubs, and conference centers. (6 contact hrs) Center Campus.

CULH‑2180—Pastry Arts—4.00 credit hours

(formerly CULH‑2020) CULH‑2180 gives students an overall appreciation and understanding of fine pastries. Students learn to effectively produce a variety of specialty doughs, pastries, and desserts such as flans, tarts, individual and miniature pastries, souffles, chocolates, plated desserts, ice cream and sugar work, tortes and mousse tortes. (6 contact hrs) Center Campus.

CULH‑2200—Artisan & Special Breads—4.00 credit hours

(formerly CULH‑2060) CULH‑2200 gives students advanced training in producing breads, learning the artisan bread making techniques from the old world and from around the world, and producing effectively a variety of breads, decorated loaves, and bread centerpieces for parties, buffets, etc. (6 contact hrs) Center Campus.