Baking and Pastry Arts, Basic Technical Certificate

Program Outcomes:

Immediately perform at entry level in a professional culinary work environment.

Learn and effectively practice basic and advanced baking skills in food preparation and service.

Understand the principles and practice of food safety, sanitation, identification, nutrition, purchasing, and supervisory management in the foodservice industry.

Gain experience in the proper use and maintenance of professional food service equipment.

Demonstrate the knowledge, skills, and professionalism to function effectively in a diverse and global organizational environment.

Gain an appreciation for the history, evolution, and cultural diversity of the baking and pastry arts.

Major Code: 4200V

Fall Semester Freshman Year

BAKE 110Professional Baking and Pastry 1*

6 Credits

CULA 150Food Sanitation

3 Credits

Total Credit Hours:9

Spring Semester Freshman Year

BAKE 120Professional Baking and Pastry 2*

6 Credits

Total Credit Hours:6

*Prerequisite or Corequisite required

Total Credit Hours: 15