Pastry and Specialty Baking Certificate
College mathematics used in professional and technical programs. Content includes mathematical modeling and applications employing numerical operations; measurements; geometry; linear and nonlinear equations; exponent, radical, and polynomial operations; functions; formulas; plane analytical geometry with graphing; and an introduction to trigonometry. This class may include students from multiple sections.
Courses
- AMATH 121 — Applied Math for Professional & Tech Programs I
- BUS 205 — Principles of Management
- CUL 100 — Food Safety and Sanitation
- CUL 160 — Pastry Orientation
- CUL 166 — Bread I
- CUL 167 — Cookies I
- CUL 168 — Cakes I
- CUL 169 — Pies
- CUL 175 — French Pastry I
- CUL 176 — Dessert I
- CUL 177 — French Pastry II
- CUL 178 — Decorating I
- ENGL& 101 — English Composition I