Culinary Arts: Cake Production and Decorating, Career Studies Certificate

Career Studies Certificate
221-242-07

Purpose: This curriculum is designed to provide students with the basic skills necessary to obtain an entry level cake production position or to aide in the development of their own cake production business.

Program Objectives: Employment opportunities include independent specialty bakers and baking positions at hotels and country clubs.

Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.

Developmental Requirements: Students who do not place into college-level English will be required to take developmental courses.

It is strongly recommended that developmental education requirements be completed as soon as possible.

First Semester

HRI 158 - Sanitation and Safety 3 CR *
HRI 128 - Principles of Baking 3 CR ^{*, 1}(1st 8 week session)
HRI 280 - Principles of Advanced Baking and Pastry 3 CR ^*,1(2nd 8 week session)

Second Semester

HRI 282 - European Tortes and Cakes 3 CR *
HRI 286 - Wedding and Specialty Cakes 3 CR *
BUS 111 - Principles of Supervision I 3 CR

Total Minimum Credits for Degree: 18

* This course has a requisite.

¹ HRI 128 will be scheduled during the first 8 weeks and HRI 280 will be scheduled in the second 8 weeks in order to satisfy requisite requirement.

Culinary Arts: Cake Production and Decorating, Career Studies Certificate

Career Studies Certificate 221-242-07

First Semester

Second Semester

Total Minimum Credits for Degree: 18

Career Studies Certificate
221-242-07