Contents
Catalog Links
Share

Culinary Baking and Pastry - Certificate (Major Code - CULB)

The Culinary Baking and Pastry Certificate is designed to equip students with core classic pastry techniques for entry-level positions in diverse food service operations, including bakeries and pastry shops. The program includes food service sanitation, professional baking kitchen equipment usage, and preparation of professional pastries, bread, desserts, and confections.

Learning Outcomes:

Students who successfully complete this program will be able to do the following:

  • Apply and practice basic principles of sanitation, safety, and food handling practices in a bakery/food service operation.
  • Model standards of behavior, grooming, and dress that reflect the mature attitude expected of industry professionals and reinforce personal hygiene habits that protect the health of the customer.
  • Develop skills in knife, tool, equipment handling, and proper use and care for equipment normally found in the bakeshop or baking area.
  • Create a variety of baked products by applying the fundamentals of baking science, proper measurement techniques, and bake shop math.
  • Produce complex pastries, confections, and dessert products using advanced decorating techniques.

    • Degree Map

CORE CURRICULUM 17 CREDITS

Courses

CUL 115Food Service Sanitation*

2
CUL 130Principles of Baking*

3
CUL 131Cake Decorating Principles*

3
CUL 132Intermediate Baking and Pastry Techniques*

3
CUL 230Professional Pastry Techniques*

3
CUL 231Professional Chocolates and Confections*

3

TOTAL CERTIFICATE REQUIREMENTS 17 CREDITS