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Academics

Baking and Pastry Skills and Operations (CTBPAS)

Certificate

Description

This program prepares students for entry-level careers in commercial baking, where they may work in bakeries, country clubs, resorts, hotels, or institutional food service operations. Courses can be applied toward the Associate in Applied Science Degree in baking and pastry.

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/curriculum/articulation/levelone/colleges/.

Contact Information

Division
Business/Computer Technologies
Department
Culinary and Hospitality Mgt
Advisors
Carol Deinzer
Sharyl Politi

Requirements

(Items marked in orange are available online.)
Major/Area Requirements
Class Title Minimum Credits
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 Culinary Principles 3
CUL 132 Cakes and Wedding Cake Design 2
CUL 206 Plated Desserts 3
CUL 211 Artisan Breads 4
CUL 215 Cake Decorating Techniques 2
Total 24
Total Credits Required
24

Gainful Employment Disclosures

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 206, CUL 211, CUL 215.

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What Students Say About Online Classes

“Online classes allowed me to take more credits per semester while working part-time. Besides, what is better than attending school curled up on the couch and in your pajamas!”

—Kim C., 23

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