Culinary Arts: Baking and Pastry Career Studies Certificate

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Career Studies Certificate
221-242-05

Purpose: This curriculum is designed to provide students with the basic skills necessary to obtain entry-level baker positions.

Program Objectives: This curriculum prepares graduates to enter the workforce at differing levels in the following positions: baker, bread baker, cake maker and decorator, dessert maker, personal baker and wholesale baker.

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

Program Requirements: To successfully complete the laboratory components of the program, the student must be able to perform the essential functions of a culinarian #1-17 as listed under the Associate of Applied Science Degree .

Program Notes: Dual enrollment opportunities with secondary school programs in the college’s service area are available.

First Year

Total Minimum Credits for Degree: 27

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

* This course has a requisite. Requisites for all courses are listed in the course description section at the back of the catalog.

NOTE: Fall and Spring course sequence are only taught in their respective semesters.

Culinary Arts: Baking and Pastry Career Studies Certificate

Career Studies Certificate 221-242-05

First Year

Fall Semester

Spring Semester

Summer Semester

Total Minimum Credits for Degree: 27

Career Studies Certificate
221-242-05