Baking and Pastry Specialist Certificate

BA51

Program Description

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. 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.

Employment Opportunities

Bake shop assistants, pastry shop employees and working pastry chefs.

Curriculum

Essential Technical Courses (25 Credits)

MATH 1012 - Foundations of Mathematics Credit hours: 3
CUUL 1110 - Culinary Safety and Sanitation Credit hours: 2
CUUL 1120 - Principles of Cooking Credit hours: 6
CUUL 1220 - Baking Principles Credit hours: 5
CUUL 1370 - Culinary Nutrition and Menu Development Credit hours: 3
CUUL 2250 - Advanced Baking Principles Credit hours: 6

Total Hours: 25

Suggested First Semester classes:

CUUL 1000 - Fundamentals of Culinary Arts Credit hours: 4
CUUL 1110 - Culinary Safety and Sanitation Credit hours: 2
CUUL 1120 - Principles of Cooking Credit hours: 6