Academics
Baking and Pastry (CTBAKP)
Certificate
Description
This program prepares students for careers in commercial baking, where they will work in retail deli-bakeries, country clubs, resorts, hotels, and institutional food service operations. Courses can be applied toward the Associate in Applied Science Degree in Culinary and Hospitality Management.
Articulation
Eastern Michigan University, BS degree.
Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: www.wccnet.edu/departments/curriculum/articulation.php?levelone=colleges.
Contact Information
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Carol Deinzer, Sharyl Politi
Requirements
Major/Area Requirements
| Class | Title | Credits | |
|---|---|---|---|
| CUL 100 | Introduction to Food Service and Hospitality Industry | 2 | |
| CUL 104 | Baking Science | 2 | |
| CUL 110 | Sanitation and Hygiene * | 2 | |
| CUL 114 | Fundamentals of Baking | 3 | |
| CUL 115 | Fundamentals of Pastry | 3 | |
| CUL 116 | Fundamental Culinary Principles | 3 | |
| CUL 118 | Principles of Nutrition | 3 | |
| CUL 132 | Basic Cake and Wedding Cake Design | 2 | |
| CUL 140 | Bakery Management and Merchandising | 3 | |
| CUL 224 | Principles of Cost Control | 3 | |
| Total | 26 | ||
- Total Credits Required
- 26
Gainful Employment Disclosures
Estimated Cost
- Tuition & Fees
- $4,472.00
- Books & Supplies
- $1,610.00
- Total Cost
- $6,082.00
Length of Program
- Intended time to complete
- 3 semesters
- graduates who completed on time
- 4%
Careers Related to this Program
- Job placement rate
- 100%
Median Program Graduate Debt
- Federal Loans
- $0
- Private Educational Loans
- $0
- Institution Financing Plan
- $0
Footnotes
*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 132, CUL 140.
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