Baking and Pastry Arts, Intermediate Technical Certificate

Certificate · 30 credits

Immediately perform at entry level in a professional culinary work environment.

Courses

• BAKE 110 — Professional Baking and Pastry 1 *
• CULA 150 — Food Sanitation
• HOSP 266 — Food and Beverage Service *
• HOSP 266L — Desert Cafe Lab *
• BAKE 120 — Professional Baking and Pastry 2 *
• CULA 160 — Menu Management
• ENGL 101 — Writing and Rhetoric I
• SOCY 105 — Human Relations

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