Professional Baker Certificate (PBKC-CC)
The Professional Baker Certificate program is designed to further education and training for those already in the field, as well as accommodate people entering careers in the Culinary Arts. Academic credits from this program may be transferred to associate degree programs in Culinary Arts and Foodservice Management.
Courses
- HOSP1101 — Principles of Food Preparation
- HOSP1103 — Principles of Baking I
- HOSP1107 — Icing Artistry I
- HOSP1109 — Food Safety Certification
- HOSP1215 — Principles of Baking II
- HOSP2207 — Icing Artistry II
- HOSP2216 — Artisan Bread
- HOSP2225 — Principles of Baking III: Chocolates and Confections
- HOSP2294 — Cooperative Education/Work Experience