Baking and Pastry Arts, Intermediate 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: 4200T

**Alternative plans of study available by contacting your advisor

Fall Semester Freshman Year

BAKE 110Professional Baking and Pastry 1*

6 Credits

CULA 150Food Sanitation

3 Credits

MATH GEAny Gen. Ed. Math Course

3 Credits

HOSP 266Food and Beverage Service*

3 Credits

HOSP 266LDesert Cafe Lab*

0 Credit

Total Credit Hours:15

Spring Semester Freshman Year

BAKE 120Professional Baking and Pastry 2*

6 Credits

CULA 160Menu Management

3 Credits


ENGL 101Writing and Rhetoric I

3 Credits


COMM GEAny Gen. Ed Oral Comm. Course

3 Credits

SOCY 105Human Relations

3 Credits

Total Credit Hours:15

BAKE 120, ENGL 101: Prerequisite or corequisite required.

Total Credit Hours: 30