Baking and Pastry Arts
Courses
- BAKE219 — Introduction to Basic Bread Making
- BAKE221 — Artisan Bread Making
- BAKE227 — Introduction to Cooking
- BAKE228 — Bakery Fundamentals
- BAKE251 — Laminated Dough and Viennoiseries
- BAKE252 — Introduction to Cakes and Decorating Techniques
- BAKE253 — Capstone Year 1
- BAKE256 — Introduction to Pastry Making
- BAKE266 — Contemporary Pastries, Tarts and Pies
- BAKE300 — Art of Chocolate
- BAKE301 — Capstone Year 2
- BAKE310 — Modernized Classic Desserts
- BAKE320 — Fine Pastries
- BAKE360 — Restaurant Plating
- BAKE365 — Advanced Yeast Products
- BAKE380 — Sugar Art and Design
- BAKE450 — Wedding Cakes
- KMGT203 — Culinary Management 1
- KMGT251 — Culinary Management 2
- KMGT302 — Culinary Management 3
- KMGT303 — Culinary Management 4
- KMGT351 — Culinary Management 5