The Baking and Pastry Specialist Technical certificate program is designed to provide advanced skills for employment in the food service industry as bakery or pastry shop workers, commercial bakers, and as pastry chefs. (Program Length: 2 Semester Minimum)
View the Baking and Pastry Specialist Certificate Program Fact Sheet for additional information.
Note: Technical courses in this program may be subject to a livework/supply reimbursement charge.
Students are also required to purchase Chef’s uniform, dining room uniform, textbooks and tools to include knives. Students should be able to lift 40 lbs, stand for extended periods of time and with stand temperature changes. MATH 1012 , Foundation of Mathematics is a pre/corequisite to CUUL 1000 , Fundamentals of Culinary Arts and should be completed before or at the same time as CUUL 1000.
Bake shop assistants, pastry shop employees and working pastry chefs.