Culinary Arts - Great Lakes Culinary Institute, Baking & Pastry Arts Certificate of Achievement (Level II)
The Great Lakes Culinary Institute believes in the principle of learning by doing. Extensive hands-on training will give students a competitive advantage in the highly competitive baking and pastry arts field. This program is designed to provide rigorous and concentrated study for those students who plan to enter the baking and pastry industry. GLCI Baking and Pastry Arts certificate students receive practical training in all aspects of commercial baking preparation and presentation while gaining knowledge of environmental stewardship, sustainability, and plant-forward menu product development. The program includes laboratory courses in baking and pastry that will provide the student with th
Courses
- CUL 102 — Culinary Concepts and Career Management
- CUL 110 — Safety and Sanitation
- CUL 118 — Intro to Baking and Pastry
- CUL 120 — Artisan Bread
- CUL 201 — Food and Beverage Operations
- CUL 210 — Nutrition for Culinary Arts
- CUL 211 — Menu Planning and Purchasing
- CUL 219 — Plated Desserts
- CUL 220 — Chocolate and Confections
- CUL 222 — Cafe Ops, Bakery Prod & Mgmt
- CUL 223 — Cafe Ops Dining Room Mgmt
- CUL 224 — Bakery Sales with Merchandising and Packaging
- CUL 228 — Cake Design and Decorating
- ENG 108 — Critical Reading Strategies
- ENG 111 — English Composition
- MTH 100 — Quantitative Literacy
- MTH 111 — Intermediate Algebra
- MTH 120 — Mathematical Explorations
- MTH 131 — Intro to Prob & Stats