Professional Baking, Certificate of Proficiency
This program provides all of the basic, advanced skills and practice needed to start on a career as a professional pastry Culinarian. It includes all of the educational requirements for certification through the executive pastry chef level of certification by the American Culinary Federation. Students complete a field experience that provides the work experience needed to advance and the work experience needed for certificates.
Courses
- DIET 1200 — DIET-1200 Basic Nutrition
- ENG 1010 — ENG-1010 College Composition I
- ENG 101H — ENG-101H Honors College Composition I
- HOSP 1010 — HOSP-1010 Introduction to the Hospitality Industry
- HOSP 1020 — HOSP-1020 Sanitation and Safety
- HOSP 1031 — HOSP-1031 Fundamentals of Culinary Arts
- HOSP 1040 — HOSP-1040 Customer Service
- HOSP 1451 — HOSP-1451 Contemporary Cuisine
- HOSP 1552 — HOSP-1552 Introduction to Baking & Pastries
- HOSP 1940 — HOSP-1940 Culinary Arts/Professional Baking Field Experience
- HOSP 2400 — HOSP-2400 Hospitality Management and Supervision
- HOSP 2550 — HOSP-2550 Baking Production and Sales II
- HOSP 2700 — HOSP-2700 Hospitality Purchasing
- MATH 1190 — MATH-1190 Algebraic and Quantitative Reasoning