This program has been replaced by Baking and Pastry Skills and Operations Certificate (CTBPAS). Students currently enrolled need to complete it by the end of the Spring/Summer 2021 semester.
If you have questions about this program please contact a program advisor or contact a general student advisor.
This program prepares students for careers in commercial baking, where they will work in retail deli-bakeries, country clubs, resorts, hotels, and institutional food service operations. Courses can be applied toward the Associate in Applied Science Degree in Culinary and Hospitality Management.
Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: Articulation Agreements.
- Business/Computer Technologies
- Culinary and Hospitality Mgt
- Sharyl Politi
|CUL 100||Introduction to Food Service and Hospitality Industry||2|
|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 118||Culinary Nutrition||3|
|CUL 132||Cakes and Wedding Cake Design||2|
|CUL 140||Bakery Management and Merchandising||2|
|CUL 224||Principles of Cost Control||3|
- Total Credits Required
*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 132, CUL 140.