Baking and Pastry Skills and Operations (CTBPAS)

Certificate

This program is being phased out in Fall 2021. New students are not being accepted into this program.

 2019-20 | 2020-21 | 2021-22

2021-2022 Academic Requirements

This program prepares students for entry-level careers in commercial baking, where they may work in bakeries, country clubs, resorts, hotels, or institutional food service operations. Courses can be applied toward the Associate in Applied Science Degree in baking and pastry.

Eastern Michigan University, BS degree.

Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: https://www.wccnet.edu/learn/transfer-wcc-credits/articulation-agreements.php .

Division
Business/Computer Technologies
Department
Culinary and Hospitality Mgt
Advisors
Sharyl Politi
This program is being phased out in Fall 2021. New students are not being accepted into this program.
Major/Area Requirements
Class   Title Minimum Credits
CUL 104   Baking Science 2
CUL 110   Sanitation and Hygiene 2
CUL 114   Fundamentals of Baking 3
CUL 115   Fundamentals of Pastry 3
CUL 116   Culinary Principles 3
CUL 132   Cakes and Wedding Cake Design 2
CUL 206   Plated Desserts 3
CUL 211   Artisan Breads 4
CUL 215   Cake Decorating Techniques 2
Total 24

 

 

Total Credits Required
24

Footnotes

*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 132, CUL 206, CUL 211, CUL 215.