Baking & Pastry Arts

Baking & Pastry Arts

  • Degree Type Certificate
  • Program outcomesEnter the workforceEnhance my skillsetAdvance my career
  • Area of StudyCulinary & Hospitality
  • Total Credit Hours36

Our Baking & Pastry Arts certificate program prepares you for an entry- to mid-level position in the baking and pastry industry, ranging from independent shops to large resorts. Through hands-on instruction, students will gain the fundamental knowledge needed to thrive in the baking and pastry industry.

The foundational courses in the Baking & Pastry Arts certificate program are stackable into an associate’s degree. You can complete the program as a full-time day student or part-time evening student.

Program outcomes
  • 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.
SOAR logoStudents Occupationally and Academically Ready (SOAR)

If you have attended a career or technical program during high school, you may be eligible to earn college credits towards the baking & pastry certificate. Find out how through the Students Occupationally and Academically Ready (SOAR) program.

 


Program Curriculum

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Semester 1

Course ID Title Credits
CUL 105 Safety and Sanitation 2
CUL 101 Culinary Foundations 3
CUL 120 Culinary Techniques 3
BPA 120 Introduction to Baking & Pastry 3
CUL / BPA 198 Culinary and Baking & Pastry Practicum I 1

Semester 2

Course ID Title Credits
BPA 124 Introduction to Cakes 3
BPA 131 Bread & Rolls 3
BPA 220 Advanced Baking & Pastry 3
CUL / BPA 298A Culinary and Baking & Pastry Practicum II 3

Semester 3

Course ID Title Credits
BPA 233 Chocolates & Confections 3
BPA 254 Tiered Cakes & Sugar Artistry 3
BPA 263 Operations/Production 3
CUL / BPA 298B Culinary and Baking & Pastry Practicum III 3
Total program credits: 36