The Baking and Pastry Art Certificate is designed to qualify individuals who have completed the certificate to work in the baking and pastry industry.
We anticipate 10 students will complete this certificate annually.
The Baking and Pastry Art Certificate is designed to qualify individuals who have completed the certificate to work in the baking and pastry industry.
Upon successful completion of the program, students will be able to:
Prepare baked goods and dessert items that are marketable to the public and safe to consume.
Course Blocks
Certificate Requirements:
HOSP 66 Practices in Hospitality 1 S1
HOSP 77 Bakeshop: Yeasted and 1 Any Semester
Non-Yeasted Breads
HOSP 78 Bakeshop: Basic Baking 1 S1
Techniques
HOSP 81 Bakeshop: Pies and Tarts 1 Any Semester
HOSP 82 Bakeshop: Cakes, Tortes 1 Any Semester and Decorating Techniques
HOSP 83 Bakeshop: French Pastries and 0.5 Any Semester Restaurant-Style Desserts
HOSP 84 Chocolate I: Introduction to Chocolate 0.5 Any Semester
HOSP 88 Chocolate II: Chocolates and Confections 0.5 Any Semester
HOSP 180 Food Safety Certification 0.5 S1
Select one to three units from the following:
HOSP 20 Catering 2 Final Semester
COOP 91.21 Hospitality Work Experience 1– 4 Final Semester
Total Units 8-11
Students should take HOSP 66 Practices in Hospitality, HOSP 78 Bakeshop: Basic Baking Techniques; and HOSP 180 Food Safety Certification when beginning the program. HOSP 20 Catering and COOP 91.21 Hospitality Work Experience should be taken in the last semester of the program.
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