Certificate in Applied Science (CAS)

McCue, Allison L.

Program Coordinator, Pastry and Baking Arts
304-367-4939
138 Education Building
Locust Avenue Campus, Fairmont
Allison McCue, instructor of Baking and Pastry Arts

Feltz, Natalie

Assistant Professor
Program Coordinator of Food Service Management
304-669-5819
115 Education Building
Program Purpose: 
The C.A.S. Food Service Management – Pastry & Baking Arts specialization prepares graduates for entry-level positions in the pastry and baking industry. Additionally, it provides a separate degree option for students completing another business or food service management degree specialization, expanding their employability with focused skills in preparation and presentation of food.
Student Learning Outcomes: 
Upon successful completion of the C.A.S. degree in Food Service Management – Pastry &
Baking Arts, graduates will be able to:
● Identify knowledge and skills to achieve guest satisfaction.
● Practice professionalism and ethics in simulation and real-world experiences.
● Practice basic principles of food sanitation and safety in the food service operation.
● Identify cultural competence practices necessary for guest satisfaction.
● Identify best practices to promote sustainability in the industry.
● Practice food production skills essential for success in the professional bakeshop.
Opportunities: 
The Certificate of Applied Science specialization in Food Service Management – Pastry & Baking specialization duplicates the 1 st semester of the A.A.S. degree but provides a more compressed skill set option in the 2 nd semester. Students successfully completing the C.A.S. and one year of industry experience are eligible to become Certified Pastry Culinarians (CPC) through the American Culinary Federation, www.acfchefs.org. Opportunities exist for entry-level positions in retail and commercial bakeries, restaurants, hotels, and grocery stores. Credits earned in the certificate program may be applied to the A.A.S. in Food Service Management – Pastry & Baking Arts specialization.
Program Specific Accreditation: 
Culinary Arts and Pastry & Baking Arts Specializations:
American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800)624-9458
Notice to Students: 
A Grade of “C” or higher required in all FOSM courses and English including Support Courses is Required
*Variable credit hours are indication of students requiring ENGL 1104 Support Courses
Program Total Credit Hours: 
31 CHs

ENGL 1104

Written English I
3|4
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1101

Fundamentals of Food
2
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1130

Basic Baking
1
CH(s)

FOSM 1131

Basic Baking Lab
2
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)

FOSM 1180

Professionalism
2
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)

FOSM 2231

Advanced Baking Laboratory
2
CH(s)

FOSM 2232

Pastry & Confections
1
CH(s)

FOSM 2233

Pastries & Confections Laboratory
2
CH(s)
Model Schedule
Fall Semester

ENGL 1104

Written English I
3|4
CH(s)

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1101

Fundamentals of Food
2
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1130

Basic Baking
1
CH(s)

FOSM 1131

Basic Baking Lab
2
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)

FOSM 1180

Professionalism
2
CH(s)
Total Credit Hours: 
15 CHs
Spring Semester

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)

FOSM 2230

Advanced Baking
1
CH(s)

FOSM 2231

Advanced Baking Laboratory
2
CH(s)

FOSM 2232

Pastry & Confections
1
CH(s)

FOSM 2233

Pastries & Confections Laboratory
2
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)
Total Credit Hours: 
16 CHs
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