Baking and Pastry Arts - Two-Year Certificate of Completion (CC2)
The Baking and Pastry Arts Two-Year Certificate of Completion is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary baking and pastry arts techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry.
Courses
- BA 214 — Business Communications (4 Credits)
- BAK 110 — Baking and Pastry Foundations I (4 Credits)
- BAK 130 — Nutrition and Baking for Special Diets (3 Credits)
- BAK 140 — Baking and Pastry Foundations II (4 Credits)
- BAK 170 — Baking and Pastry Foundations III (4 Credits)
- BAK 181 — Custards and Frozen Desserts (4 Credits)
- BAK 210 — Modern Sugar and Chocolate Decor (4 Credits)
- BAK 215 — Laminated Dough and Viennoiserie (4 Credits)
- BAK 220 — Wedding Celebration and Specialty Cakes (4 Credits)
- BAK 240 — The Craft of Artisan Breads (4 Credits)
- BAK 265 — Comprehensive Retail Baking Operations (5 Credits)
- CUL 101 — Introduction to Culinary Arts (4 Credits)
- CUL 102 — Food Safety and Sanitation (2 Credits)
- CUL 104 — Applied Math for Culinary Arts (4 Credits)
- CUL 200 — Comprehensive Kitchen Operations for the Restaurant Industry (5 Credits)
- CUL 270 — Culinary Arts Capstone (6 Credits)
- HM 130 — Hospitality Industry Supervision and Principles of Leadership (4 Credits)
- HM 150 — Procurement, Ingredient Identification and Food Cost Control (3 Credits)
- HM 190 — Dining Room Operations (5 Credits)
- HM 290 — Career Success and eFolio Presentation (2 Credits)
- WR 121Z — Composition I (4 Credits)