The Baking and Pastry Arts certificate program prepares students for professional careers in commercial baking establishments, restaurants, hotels, pastry shops, country clubs, catering jobs and entrepreneurship. This program specialize in hands-on experiences, classroom lecture, student run retail bake shop, and flexible scheduling. Courses can be applied toward the associate degree in applied science in baking and pastry arts.
Gain real world experience by making and selling the delicacies at the Sweet Spot, located on the 1st floor of the Student Center. This student-run retail space is open to the public and sells homemade pastry and baked goods.
2020-2021 Academic Requirements
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.
Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: Articulation Agreements.
- Business/Computer Technologies
- Culinary and Hospitality Mgt
- Sharyl Politi
|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 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 206, CUL 211, CUL 215.