Baking & Pastry Arts, Certificate
The Certificate in Baking and Pastry Arts provides a career-oriented curriculum designed to develop skills beyond a proficiency level. This Certificate is designed for individuals who may not initially desire a degree but who wish to increase opportunities for employment in the field of baking and pastry within restaurants, cruise ships, assisted living facilities, hotels, resorts, institutional foodservice facilities and product development. Upon completion, students will be professionally certified to enhance skills for future employment opportunities.
Courses
- CAI115 — Food Sanitation & Culinary Pri
- CAI118 — Pantry and Breakfast Cookery
- CAI119 — Bakeshop I
- CAI125 — Externship I
- CAI129 — Bakeshop II
- CAI219 — Advanced Bakeshop III
- CAI229 — Adv Bakeshop IV - Classical
- CBP120 — Intro Professional Baking
- CBP121 — Basic Bench Work
- CBP124 — Tarts, Tortes and Gateaux
- CBP211 — Meringues, Souffles
- CBP212 — Desserts Restaurant Retail
- CBP220 — Petit Four,Mignardise/Candies
- CBP225 — Adv Artisanal Bread Baking
- CBP226 — Chocolate and Sugar
- CSC100 — Intro to Computers & Computing
- ENG101 — College Composition I