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
- Associate in Occupational Studies
- Credential class
- ceterms:AssociateDegree
- CIP
- 12.0504
- Total credits (published)
- 63
- Credits (computed from items)
- 63
- Catalog edition
- 2026-2027
- Checklist type
- degree-program
Identifiers
- IPEDS UNITID
- 193283
- CourseShelf checklist
- CK_193283_53eeef6f
- CollegeTransfer.Net
- Institution Transfer Profile
- Source
- CourseShelf publish 61
Requirements to complete
Every course or condition the catalog lists, in the catalog's order.
First Semester
6 items
- CF 100College Foundations SeminarNot resolved to a course1
- FS 103Culinary Fundamentals 1Not resolved to a course4
- FS 121Baking 1Not resolved to a course4
- FS 150Safety and SanitationNot resolved to a course2
- FS 151Culinary MathNot resolved to a course2
- FS 160Dining Room ServiceNot resolved to a course3
Second Semester
5 items
- FS 152Culinary NutritionNot resolved to a course2
- FS 205Baking 2Not resolved to a course4
- FS 225Advanced Bread BakingNot resolved to a course3
- FS 141Purchasing for the Hospitality IndustryNot resolved to a course3
- HT 101Introduction to the Hospitality IndustryNot resolved to a course3
Third Semester
5 items
- FS 208Classical Cakes and TortesNot resolved to a course3
- FS 209Bakeshop Operations 1Not resolved to a course4
- FS 233Principles of Food MarketingNot resolved to a course3
- FS 202Menu & Facilities PlanningNot resolved to a course3
- HT 215Supervisory Leadership in HospitalityNot resolved to a course3
Fourth Semester
5 items
- FS 258Advanced BakeshopNot resolved to a course3
- FS 259Bakeshop Operations 2Not resolved to a course4
- FS 260Topics in Culinary ArtsNot resolved to a course3
- FS 242Beverage & Bartending ManagementNot resolved to a course3
- FS 290Food Service InternshipNot resolved to a course3
Program Goals and Outcomes
12 items
- Prepare students to demonstrate professional baking and pastry production skillsNot resolved to a course
- Students will prepare a variety of baked goods, pastries, breads, cakes, and desserts using classical and contemporary baking techniques while meeting industry standards for consistency, quality, and efficiency.Not resolved to a course
- Prepare students to apply food safety, sanitation, and workplace safety standardsNot resolved to a course
- Students will demonstrate safe food handling, sanitation, personal hygiene, and proper equipment use in accordance with health regulations and industry best practices.Not resolved to a course
- Prepare students to utilize baking math, ingredient functionality, and production controlNot resolved to a course
- Students will accurately weigh, measure, scale, and convert formulas while applying knowledge of ingredient functions to achieve desired product quality and troubleshoot production issues.Not resolved to a course
- Prepare students to demonstrate professionalism, communication, and teamworkNot resolved to a course
- Students will communicate effectively with peers, instructors, customers, and supervisors while demonstrating teamwork, reliability, professionalism, and the ability to function successfully in a production environment.Not resolved to a course
- Prepare students to create and present bakery products with quality and creativityNot resolved to a course
- Students will design, finish, and present baked goods and desserts with professional appearance, aesthetic appeal, and attention to flavor, texture, and customer expectations.Not resolved to a course
- To prepare students to demonstrate information literacyNot resolved to a course
- Students will evaluate information from a variety of sources with an awareness of authority, validity, bias, ethics, and origin, using traditional and emerging technologies.Not resolved to a course
Source. Mohawk Valley Community College, catalog 2026-2027 — https://catalog.mvcc.edu/preview_program.php?catoid=3&poid=249&returnto=235. Captured page pages/0067.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.