Baking and Pastry Certificate

Program Requirements

• CUL 104 - Culinary Fundamentals: Baking & Pastry Credits: 4
• CUL 110 - Cake Decorating Basics Credits: 3
• CUL 111 - Food Purchasing and Cost Control Credits: 3
• CUL 112 - Plated Desserts Credits: 4
• CUL 113 - Pastry Centerpieces and Wedding Cakes Credits: 4

Program Outcomes

Upon successful completion of the Baking and Pastry Certificate, the learner will be able to:

1. Prepare a variety of egg and dairy based products, fried baked goods and a variety of pastry products to include but not limited to meringue, fritters, cakes and pies.
2. Demonstrate techniques used in the creative process to design finished display pieces.
3. Demonstrate the use of various chocolates and sugar uses in the decorating process.
4. Demonstrate how to control costs in the food service industry resulting a profitable business.
5. Practice the skills necessary to assist in pastry shops, restaurants, and related departments in the food industry.
6. Obtain ServSafe Certification.