Baking and Pastry Arts Certificate in Applied Science
This program provides students with a certificate dedicated to the skills required for employment within a confectionary setting, including restaurants, hotels, clubs, and retail bakeries. Credits earned in this program may be applied to other curricula offered by the department to include Culinary Arts Technology.
Courses
- BKP 120 — Bakeshop Production
- BKP 121 — Cake Decorating and Finishing Techniques
- BKP 182 — Artisan Breads
- BKP 183 — Plated Desserts
- BKP 220 — Advanced Bakeshop
- CUL 103 — Nutrition
- CUL 110 — Food Production Management
- CUL 155 — Sanitation
- CWE 113 — Cooperative Work Experience (NOTE: This class is reserved for Culinary students)
- HOS 130 — Professional Etiquette and Manners
- HOS 157 — Hospitality Service
- HOS 160 — Purchasing for Hospitality
- HOS 171 — Food and Beverage Controls
- HOS 245 — Hospitality Marketing
- HOS 256 — Hospitality Management Concepts
- HOS 264 — Food and Beverage Pairing
- HOS 299 — Special Topics in Culinary Studies