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, Sharyl Politi
Requirements(Items marked in orange are available online.)
|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 Credits Required
*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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What Students Say About Online Classes
“I was very reluctant to take online classes, but because of my various roles as a wife, mother, full-time employee, and student my time was limited…. Online classes have helped with managing my time in these various roles, and have been a true blessing to both my family and my learning experience at WCC.”—F. Robertson