Figures in parentheses for each credit-bearing course are as follows:
(lecture hours/lab hours/externship hours/total hours)
The laboratory is designed to give the instructor the flexibility to include the proper mixture of theory and skill development and generally consists of 1/3 theory and 2/3 laboratory work. Although the figures after the course title may indicate all laboratory work, the proper amount of theory is covered.
*Students must receive a passing grade for both Baking and Pastry Techniques and the NRA ServSafe® examination (part of the Introduction to Food Science course) and meet GPA requirements in order to progress to the second semester of the freshman year. Baking and Pasry Techniques is a prerequisite for all future courses in the program.
Approved and Regulated by the Texas Workforce Commission, Career Schools and Colleges, Austin, TX.