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Baking and Pastry (CTBAKP)



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.


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/curriculum/articulation/levelone/colleges.

Contact Information

Business/Computer Technologies
Culinary and Hospitality Mgt
Carol Deinzer


(Items marked in orange are available online.)
Major/Area Requirements
Class Title Credits
CUL 100 Introduction to Culinary Arts Industry 3
CUL 110 Sanitation and Hygiene * 3
CUL 114 Baking I 3
CUL 115 Pastry I 3
CUL 118 Principles of Nutrition 3
CUL 120 Culinary Skills 3
CUL 121 Introduction to Food Preparation Techniques 3
CUL 124 Baking II 3
CUL 125 Pastry II 3
CUL 132 Basic Cake and Wedding Cake Design 2
CUL 140 Bakery Management and Merchandising 3
Total 32
Total Credits Required

Gainful Employment Disclosures


*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 120, CUL 121.

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