Baking and Pastry Arts Certificate

This program provides students with the basic skills and practical knowledge required for entry-level positions in the baking and pastry industry. Students also develop the critical thinking and team-work abilities necessary for career success. They gain hands-on experience in a professional bakeshop setting. Baking Labs introduce students to a world of cakes, mousses, and plated desserts and the expectations of a typical baking and pastry workplace.

* Milestone Courses should be taken in the order shown. This will help you stay on track and graduate on time.

Semester 1

CUL-101 Culinary Fundamentals Credits: 3
CUL-115 Culinary Foundations 1 Credits: 4
CUL-125 Baking Foundations 1 Credits: 4
CUL-126 Baking Foundations 2 Credits: 4

Total Credits: 15

Semester 1 Advising Note

No milestone courses. Pre- and corequisites ensure proper course sequence.
In a typical semester, CUL-125 will be offered in Mini Session I, CUL-126 in Mini Session II, and CUL-101 & CUL-115 as full semester courses.

Semester 2

CUL-111 Food Service Sanitation and Skills Credits: 3
CUL-119 Cake Decorating Credits: 3
CUL-219 Classic and Contemporary Cakes Credits: 4
CUL-243 Hot and Cold Desserts Credits: 4

Total Credits: 14

Semester 2 Advising Note

No milestone courses. Pre- and corequisites ensure proper course sequence.
In a typical semester, CUL-119 will be offered in Mini Session I, CUL-219 in Mini Session II, and CUL-111 & CUL-243 as full semester courses.

Upon Completion of This Concentration Graduates Will Be Able To:

Demonstrate the commonly accepted skills, knowledge, and behavior necessary to professional baking and pastry production.
Apply FDA recommended food safety and sanitation practices and safe equipment operation used in the foodservice industry.
Use interpersonal, communication, and critical thinking skills to complete tasks and solve problems as both an individual and a team member.
Understand the importance of life-long learning, diversity, and professional ethics to career advancement in the baking and pastry industry.

Career Outlook

Graduates of this program qualify for a variety of entry-level positions in retail bakeries, pastry shops, and related pastry production facilities. State and federal labor market statistics forecast significant growth in such positions through 2030 with salaries above the national average.