Baking/Pastry Arts (Cert)
This program prepares students for entry-level positions in the baking and pastry area of culinary arts.
Courses
- RTM 100 — RTM-100. Food Service Sanitation. (2 Credits)
- RTM 102 — RTM-102. Quantity Food Production I. (4 Credits)
- RTM 209 — RTM-209. Baking/Pastry I. (4 Credits)
- RTM 211 — RTM-211. Baking/Pastry II. (4 Credits)
- RTM 213 — RTM-213. Artisan Breads. (4 Credits)
- RTM 214 — RTM-214. Chocolate & Confectionary Artistry. (4 Credits)
- RTM 224 — RTM-224. Cake Decorating. (4 Credits)