Baking and Pastry Certificate

Department: Hospitality  

Program/Major Code: CRTBKG/BKG

CIP Code: 12.0501

Program Learning Outcomes

Upon successful completion of the program, you will be able to:

1. Demonstrate fundamental food production principles necessary to meet the demands of the professional kitchen.

2. Apply fundamentals of baking science to the preparation of a variety of products.
3. Develop skills in more advanced decorating techniques and more complex preparations of pastry, confections, and dessert products.
4. Promote and demonstrate safe and sanitary food handling practices as stipulated in ServSafe. 

Semester Pathway

This pathway is a suggested sequence of courses for your program of study. Work with an advisor to develop a unique pathway for you based on your placement recommendations, any prior college courses, and your specific situation. The courses listed reflect the minimum requirements for this program. Designed for students who have completed prerequisites and have met college preparatory requirements in math, writing and reading.