The Baking & Pastry Arts Certificate prepares students for a wide variety of entry level positions in the baking and pastry industry. It combines a foundation of baking & pastry and management skills the industry demands, in addition to a curriculum that incorporates opportunities to learn and work in a student-operated bakery. The curriculum introduces students to the basic fundamental skills and philosophies of the food service industry and helps prepare them for their career as a foodservice professional.
Upon successful completion of this program, graduates will be able to:
- Distinguish between, and successfully utilize a wide array of ingredients and baking methods to produce and/or plate, and critically analyze a variety of fundamental and contemporary baked goods, products and desserts.
- Demonstrate all food and beverage costing techniques related to profitable food service business operations.
- Reflectively practice proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation.
- Demonstrate appropriate safety and sanitation practices, including safe food service equipment operation, as it relates to the hospitality industry.
- Demonstrate appropriate employability skills necessary for an entry level position in the industry.
|CUL 101||Culinary Foundations||3|
|CUL 102||Hospitality Fundamentals||3|
|CUL 120||Introduction to Culinary Techniques||3|
|BPA 120||Introduction to Baking & Pastry||3|
|CUL 114||Food & Beverage Operations||3|
|BPA 131||Bread & Rolls||3|
|CUL 151||Purchasing & Cost Control||3|
|CUL 170||Management & Supervision||3|
|BPA 220||Advanced Baking & Pastry||3|
|BPA 233||Chocolates & Confections||3|
|BPA 240||Retail Bakery Operations||4|
|ESW 206||Basic Nutrition||3|
TOTAL SEMESTER HOURS CREDIT: 37
Program Revised: 3/22/2016