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Program checklist · A.A.S.

Culinary Arts: Al Pollard Culinary Arts Program Baking Specialization, A.A.S.

Virginia Western Community College · Roanoke, VA

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
A.A.S.
Credential class
ceterms:AssociateDegree
CIP
12.0500
Total credits (published)
66
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
233949
CourseShelf checklist
CK_233949_33bcbfe7
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 59

Requirements to complete

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

First Semester

9 items
  1. Full Semester:
    Not resolved to a course
  2. MTH 132* - Business Mathematics 3 CR
    Not resolved to a course
  3. HLT 105
    Cardiopulmonary Resuscitation
    As published: “Cardiopulmonary Resuscitation 1 CR 1”
    1
  4. 7-Week 1:
    Not resolved to a course
  5. HRI 158* - Sanitation and Safety 3 CR
    Not resolved to a course
  6. HRI 154* - Principles of Hospitality Management 3 CR
    Not resolved to a course
  7. 7-Week 2:
    Not resolved to a course
  8. SDV 101
    Orientation to Health Professions
    As published: “Orientation to Culinary Arts 2 CR”
    2
  9. CUL 106* - Principles of Culinary Arts I 3 CR
    Not resolved to a course

Second Semester

8 items
  1. Full Semester:
    Not resolved to a course
  2. Social Science ELE - Social Sciences Elective 3 CR
    Not resolved to a course
  3. Humanities/Fine Arts ELE - Humanities/Fine Arts Elective 3 CR
    Not resolved to a course
  4. 7-Week 1:
    Not resolved to a course
  5. BAK 128* - Principles of Baking 3 CR
    Not resolved to a course
  6. HRI 225
    Menu Planning & Dining Room Service
    As published: “Menu Planning & Dining Room Service 3 CR”
    3
  7. HRI 255
    Human Resource Management and Training for Hospitality and Tourism
    As published: “Human Resource Management and Training for Hospitality and Tourism 3 CR”
    3
  8. ENG 111
    College Composition I
    As published: “College Composition I 3 CR”
    3

Third Semester

9 items
  1. 7-Week 1:
    Not resolved to a course
  2. BAK 281
    Artisan Breads
    As published: “Artisan Breads 3 CR”
    3
  3. HRI 215
    Food Purchasing
    As published: “Food Purchasing 3 CR”
    3
  4. 7-Week 2:
    Not resolved to a course
  5. BAK 285
    Chocolate and Sugar Arts
    As published: “Chocolate and Sugar Arts 3 CR”
    3
  6. BAK 280* - Principles of Advanced Baking and Pastry 3 CR
    Not resolved to a course
  7. HRI 251* - Food and Beverage Cost Control I 3 CR
    Not resolved to a course
  8. CUL 119* - Applied Nutrition for Food Service 2 CR
    Not resolved to a course
  9. CUL 122* - Applied Nutrition for Food Service Laboratory 1 CR
    Not resolved to a course

Fourth Semester

8 items
  1. Full Semester:
    Not resolved to a course
  2. BAK 282* - European Tortes and Cakes 3 CR
    Not resolved to a course
  3. HRI 290
    Coordinated Internship in Hospitality Management
    As published: “Coordinated Internship in Hospitality Management 3 CR”
    3
  4. 7-Week 1:
    Not resolved to a course
  5. BAK 284* - Specialty, Spa and Plated Desserts 3 CR
    Not resolved to a course
  6. 7-Week 2:
    Not resolved to a course
  7. Social Science ELE - Social Sciences Elective 3 CR
    Not resolved to a course
  8. BAK 286* - Wedding and Specialty Cakes 3 CR
    Not resolved to a course
Source. Virginia Western Community College, catalog 2026-2027 — https://catalog.virginiawestern.edu/preview_program.php?catoid=25&poid=3516. Captured page pages/0036.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.