Orchard Ridge Campus
This certificate program provides the student with knowledge and hands on skill development required for a career in baking and pastry arts. It is a unique pastry program in that each hands on course is designed to build on knowledge and further develop technical skills attained from foundation course. Student will experience multiple styles of baking and pastry production, cake decorating and product merchandising to prepare them for career path options required of a pastry arts professional. The choice of specialty electives allows student the opportunity to refine their skills with a technique relevant to their career path desired. When all courses are completed, the student may apply for a certificate.
Prior to the student's enrollment into CUL 1011 the student must:
- Attend Culinary Program Orientation.
- Attain ServeSafe Managers Certification within the last 2 years or complete CUL 1010 Food Standards, Sanitation and Hygiene with a "C" or higher.
Program Webpage - Click Here
Program Outcomes and Full Time Plan Example - Click Here
|CUL 1011||Culinary Skills||2|
|CUL 1050||Beginning Cake Decorating||2|
|CUL 1111||Cookery Techniques||4|
|CUL 1250||Pastry I||4|
|CUL 1850||Bakery Sales and Merchandising||4|
|CUL 2250||Pastry II||4|
|CUL 2330||Artisan Breads||2|
|CUL 2420||Plated Dessert I||2|
|CUL 2530||Wedding Cake Design||2|
|Select one 2-credit Culinary elective below:||2|
|Plated Dessert II||2|
|Total Credit Hours||32|
A minimum cumulative 2.00 grade point average (GPA) overall is required for graduation.