The Baking and Pastry Two-Year Certificate of Completion is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary baking and pastry arts techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry.
This program is accredited by the American Culinary Federation.
Program Learning Outcomes
Upon successful completion of the program, students will be able to:
- Describe and demonstrate the process of classical and contemporary baking and pastry techniques.
- Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
- Use baking and pastry industry-specific equipment.
- Apply food and beverage management, leadership, customer service, and interpersonal skills.
- Apply food safety and sanitation practices.
- Demonstrate basic measuring, conversion, food costing, and yield management practices.
- Use baking and pastry industry-specific communication.
|Course ||Title ||Credits |
|BAK 110||Baking and Pastry Foundations I 1||4|
|BAK 140||Baking and Pastry Foundations II 1||4|
|BAK 170||Baking and Pastry Foundations III 1||4|
|BAK 180||Custards and Frozen Desserts 1||4|
|BAK 210||Modern Sugar and Chocolate Decor 1||4|
|or BAK 215|| Laminated Dough and Viennoiserie|
|or BAK 220|| Wedding Celebration and Specialty Cakes|
|or BAK 240|| The Craft of Artisan Breads|
|BAK 265||Comprehensive Retail Baking Operations||5|
|CUL 101||Introduction to Culinary Arts 1||4|
|CUL 102||Food Safety and Sanitation||2|
|CUL 104||Applied Math for Culinary Arts||4|
|CUL 230||Culinary Nutrition and Applied Techniques of Healthy Cooking 1||4|
|HM 130||Hospitality Industry Supervision and Principles of Leadership||4|
|HM 150||Procurement, Ingredient Identification and Food Cost Control||3|
|HM 190||Dining Room Operations||5|
|WR 121||Academic Composition||3-4|
|or BA 214|| Business Communications|
This certificate is designed for students planning to enter their chosen field after completion. Often only selected credits are considered transferable to public or private baccalaureate institutions.