Baking and Pastry Arts, Basic Technical Certificate

Major Code: 4200V

Fall Semester Freshman Year

BAKE 110	Professional Baking and Pastry 1	6.00 Credits
CULA 150	Food Sanitation	3.00 Credits
Total Credit Hours:		9

Spring Semester Freshman Year

BAKE 120	Professional Baking and Pastry II*	6.00 Credits
Total Credit Hours:		6

*Prerequisite or Corequisite required

Total Credit Hours: 15