The Advanced Baking and Pastry Certificate of Achievement provides students with the fundamental knowledge of Baking and Pastry principles and techniques to prepare our graduates for employment in Retail, Hotel, and Resort Bakery and Pastry kitchens.
1. Students will be able to organize and develop Front-of-the-House (FOH) and Back-of-the-House (BOH) procedures and apply cost control measures in a retail bakery.
2. Students will be able to apply advanced baking and pastry skills in the areas of bread, Viennoiserie, pastries, and cakes.
10-15 annually
The Advanced Baking and Pastry Certificate of Achievement provides students the advanced baking and pastry skills to obtain employment as a pastry sous chef, baker and manager. Coursework includes baking and pastry skills, cakes, breads, Viennese pastries and bakery operations
This certificate existed previously, but the units were reduced and this certificate was unintentionally removed. We are treating this as if it is a new program.
Required Courses Units
CULAR 10 Intro to Hospitality 3
CULAR 20 App. Food Serv Sanit In Hotel/Rstr Mgmt 2
BAKE 241 Baking Skills & Principles 5
BAKE 242 Pastry Skills & Principles 5
BAKE 243A Advanced Bakery Operations 4
BAKE 243B Advanced Bakery Practicum 4
CULAR 250 Culinary Skills for Baking Students 2
BAKE 246 Specialty Cakes & French Pastries 1.5
BAKE 247 Cake Decorating 1.5
BAKE 258 Artisan Breads 1.5
BAKE 259 Viennese Pastries 1.5
Subtotal Units 31
IN ADDITION, Complete 1.5 units from the following
BAKE 253 Chocolate, Sugar and Confections 1.5
BAKE 255 Plated Desserts 1.5
BAKE 256 Holiday Desserts 1.5
Total Units in the Major 32.5
RECOMMENDED but not required courses:
LEARN 11 Introduction to Study Skills 1
MATH 825 Culinary Math 1
COSA 1 Computer and Information Competency 1
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