Baking and Pastry (CTBAKP)


This program has been replaced by Baking and Pastry Skills and Operations Certificate (CTBPAS).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.

Academic Requirements

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.

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: Articulation Agreements.
Business/Computer Technologies
Culinary and Hospitality Mgt
Sharyl Politi
(Items marked with an icon online icon are available online.)
Major/Area Requirements
Class   Title Minimum Credits
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 25
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.