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/departments/curriculum/articulation.php?levelone=colleges.
- Business/Computer Technologies
- Culinary and Hospitality Mgt
- Carol Deinzer
|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 Credits Required
*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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What Students Say About Online Classes
“My teacher posted his lectures and activities on Blackboard weekly, so I was able to complete all required class work and tests at my own leisure. Most importantly, I learned a ton in the course, and my excellent instructor was available by email around the clock.”—Wendy L., 48