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Program checklist · Baking and Pastry Entrepreneur Associate of Applied Science Degree

Baking and Pastry Entrepreneur Associate of Applied Science Degree

Hennepin Technical College · Brooklyn Park, MN

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Baking and Pastry Entrepreneur Associate of Applied Science Degree
Credential class
ceterms:AssociateDegree
Catalog edition
2026-2027
Checklist type
degree-program
Description
The Baking and Pastry Entrepreneur A.A.S. degree prepares individuals for career opportunities to run independently-owned bakeries and restaurants, as well as leadership opportunities in other food service businesses. Baking and pastry students will learn cake decorating, chocolates and confection sugars, plate presentation, fundamentals of baking, cost control, nutritional components of food and desserts, and basic supervisory skills. Additionally, entrepreneur training will provide students with the innovation, management, marketing, communication, and financial skills required to successfully start and run a culinary business. The program provides students a basic background in the theory, process and practice of culinary entrepreneurship. Courses for the program are delivered through a combination of classroom and online formats.
Identifiers
IPEDS UNITID
173708
CourseShelf checklist
CK_173708_ba807c9f
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Program Requirements

44 items
  1. CULA 1117
    Sanitation and Safety
    As published: “CULA1117”
  2. CULA 1126
    Foundations of Baking and Pastry
    As published: “CULA1126”
  3. CULA 1270
    Creams, Custards, Mousses, and Sauces
    As published: “CULA1270”
  4. CULA 1275
    Artisan Breads
    As published: “CULA1275”
  5. CULA 1280
    Chocolates and Confections
    As published: “CULA1280”
  6. CULA 1290
    International and Regional Pastry
    As published: “CULA1290”
  7. CULA 1295
    Entremets and Specialty Cakes
    As published: “CULA1295”
  8. CULA 1301
    Culinary Arts Nutrition
    As published: “CULA1301”
  9. CULA 1325
    Menu Planning
    As published: “CULA1325”
  10. CULA 1335
    Purchasing and Cost Control
    As published: “CULA1335”
  11. CULA 1700
    Human Relations Management
    As published: “CULA1700”
  12. CULA 2090
  13. CULA 2185
    Baking and Pastry Capstone
    As published: “CULA2185”
  14. ACCT 1000
    Introduction to Accounting
    As published: “ACCT1000”
  15. BUSN 1510
    Entrepreneurship and Global Ventures
    As published: “BUSN1510”
  16. BUSN 2015
    Marketing Applications
    As published: “BUSN2015”
  17. BUSN 2085
    Operations and Supply Chain Management
    As published: “BUSN2085”
  18. COMM 1250
    Interpersonal Communication
    As published: “COMM1250”
  19. ENGL 1060
    Food in Literature and Film
    As published: “ENGL1060”
  20. ENGL 1070
    Technical Writing
    As published: “ENGL1070”
  21. PHIL 1100
    Critical Thinking for College Success
    As published: “PHIL1100”
  22. SOCI 1600
    Food and Society
    As published: “SOCI1600”
  23. CULA 1117
    Sanitation and Safety
    As published: “CULA1117”
  24. CULA 1126
    Foundations of Baking and Pastry
    As published: “CULA1126”
  25. CULA 1270
    Creams, Custards, Mousses, and Sauces
    As published: “CULA1270”
  26. CULA 1275
    Artisan Breads
    As published: “CULA1275”
  27. PHIL 1100
    Critical Thinking for College Success
    As published: “PHIL1100”
  28. BUSN 1510
    Entrepreneurship and Global Ventures
    As published: “BUSN1510”
  29. CULA 1280
    Chocolates and Confections
    As published: “CULA1280”
  30. CULA 1290
    International and Regional Pastry
    As published: “CULA1290”
  31. CULA 1295
    Entremets and Specialty Cakes
    As published: “CULA1295”
  32. CULA 1301
    Culinary Arts Nutrition
    As published: “CULA1301”
  33. ENGL 1060
    Food in Literature and Film
    As published: “ENGL1060”
  34. CULA 1325
    Menu Planning
    As published: “CULA1325”
  35. CULA 1335
    Purchasing and Cost Control
    As published: “CULA1335”
  36. CULA 1700
    Human Relations Management
    As published: “CULA1700”
  37. CULA 2090
  38. COMM 1250
    Interpersonal Communication
    As published: “COMM1250”
  39. SOCI 1600
    Food and Society
    As published: “SOCI1600”
  40. ACCT 1000
    Introduction to Accounting
    As published: “ACCT1000”
  41. BUSN 2015
    Marketing Applications
    As published: “BUSN2015”
  42. BUSN 2085
    Operations and Supply Chain Management
    As published: “BUSN2085”
  43. CULA 2185
    Baking and Pastry Capstone
    As published: “CULA2185”
  44. ENGL 1070
    Technical Writing
    As published: “ENGL1070”
Source. Hennepin Technical College, catalog 2026-2027 — https://hennepintech.smartcatalogiq.com/en/2026-2027/catalog/degrees-programs/culinary-hospitality/baking-pastry/baking-pastry-entrepreneur-aas. Captured page pages/0128.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.