Baking & Pastry Arts Associates: Providence Curriculum

The below courses and their descriptions are provided as examples of the
curriculum and as such are subject to change as necessary.
Enrolled students can access the most up-to-date courses availabe via uconnect.

Lab Series A Term 1, 2, or 3	Lab Series B Term 1, 2, or 3	Academics Term 1, 2, or 3
Introduction to Breads & Rolls Classical French Pastries	Hot and Cold Dessert Presentations Introduction to Cake Decorating and Petits Fours	English Composition Baking Formula Technology Intro to Career Management Sanitation Management Survey of College Mathematics

Lab Series Term 1, 2, or 3	Academics Term 1, 2, or 3	Internship or Co-Op Term 1, 2, or 3
Advanced Cake Decorating & Classical French Tortes Chocolate/Sugar Artistry Showpieces	Food & Beverage Cost Control Foundations of Leadership Studies Communication Skills Introduction to Life Science Learning and Writing about Community Service	Pastry Arts Cooperative Education Pastry Arts Internship Feinstein Community Service Experience