This program launches in Fall 2022.
The primary purpose of the Baking and Pastry Certificate is to cultivate professional bakers and pastry chefs that can be bakery managers and head pastry chefs. This hands-on certificate will build on the basics of baking and pastry production and science to move into more advanced baking and pastry principles. Students will be exposed to many levels and areas of baking and pastry that are specialized. Students completing this program will have the opportunity to be head production bakers, cake decorators, restaurant pastry chefs, pastry shop chefs, chocolatiers, candy makers, bakery owners, and bakery managers. Student learning outcomes focus on the hands-on kitchen techniques that bakeries and food service establishments are looking for when hiring. The courses are almost entirely in the kitchen with hands on baking with chef led demonstrations. NOTE: Students enrolled in this program will be required to purchase uniforms and supplies.
A minimum of 28 credits is required for graduation.
Student Professional Liability Insurance
Students may be required to carry professional liability insurance. The premium is to be paid at the time of course registration.
Requirements
| CLN107 | Introduction to Bake Shop | 3 |
| CLN108 | Principles of Baking | 3 |
| CLN109 | ServSafe Managers | 1 |
| CLN207 | Food & Beverage Cost Control | 3 |
| CLN208 | Pastry Techniques | 3 |
| CLN209 | Artisan Bread Production | 3 |
| CLN210 | Contemporary Cakes and Decorations | 3 |
| CLN211 | Bakery Productions and Operations | 3 |
| CLN250 | Culinary Internship | 3 |
| ENG101 | English Composition I | 3 |
Courses with Prerequisites: CLN108, CLN208, CLN210, CLN211, CLN250
Milestone Courses: CLN210, CLN211, CLN250
Recommended Course Sequence/Pathway Baking and Pastry Certificate
Year 1 Fall
| CLN107 | Introduction to Bake Shop | 3 |
| CLN108 | Principles of Baking | 3 |
| CLN109 | ServSafe Managers | 1 |
| CLN207 | Food & Beverage Cost Control | 3 |
| ENG101 | English Composition I | 3 |
Year 1 Spring
| CLN208 | Pastry Techniques | 3 |
| CLN209 | Artisan Bread Production | 3 |
| CLN210 | Contemporary Cakes and Decorations | 3 |
| CLN211 | Bakery Productions and Operations | 3 |
| CLN250 | Culinary Internship | 3 |