Baking & Pastry Arts Bachelors: 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.

Academics Term 1, 2, or 3	Labs Term 1, 2, or 3	Academics A Term 1, 2, or 3
Culture and Food Food Science Food Service Financial Systems	Contemporary Plated Desserts Artisan and Decorative Bread	Conversational Spanish I: Specialized Vocabulary Technical Writing Conversational Spanish II General Psychology Introduction to Newswriting Intro to Career Management Introduction to Food Writing World History to 1500 World History Since 1500 American Government Environmental Science Biochemistry: Chemistry of Life Food Microbiology Logic: Critical Thinking

Academics Term 1 or 3	Labs Tem 1, 2, or 3	Co-Op Tem 1, 2, or 3
Executive Chef Supervisory Development Technical Writing Conversational Spanish II Food in Film and Literature Introduction to Newswriting Conversational Spanish III Ethics of Business Leadership Introduction to Food Writing Career Management Capstone World History to 1500 World History Since 1500 American Government Environmental Science Biochemistry: Chemistry of Life Food Microbiology Logic: Critical Thinking	Modern Cakes and Tortes, Wedding Cake Techniques and Design Advanced Sugar and Chocolate Artistry and Techniques	Advanced Baking and Pastry Career Cooperative Education Sommelier Training, Germany Cuisines and Wines of France Pan Asian Cuisine