|Course Title||Course Number||Semester Taken||Credits||Prerequisites|
|Food Service Sanitation and Skills||CUL111||3|
|Introduction to Culinary Arts||CUL115||Fall||4||co-req CUL125|
|Principles of Baking||CUL125||Fall||4||co-req CUL115|
|Café and Bistro Cuisine||CUL135||Spring||4||CUL115 and CUL125; co-req CUL145|
|Advanced Desserts and Pastries||CUL145||Spring||4||CUL115 and CUL125; co-req CUL135|
|Menu Design and Purchasing||CUL 211||3|
|Classical and International Pastries||CUL217||Spring||4||CUL145|
This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. This two semester, 29 credit program is scheduled from September through May.
Graduates of this program qualify for a variety of entry-level positions in retail bakeries, pastry shops and related pastry production facilities. Students also qualify to transfer most credits to the Associate in Science Degree in Culinary Arts.
Upon Completion of this Concentration Graduates will be able to:
- Demonstrate practiced an acquired technical skills in the usage of tools and equipment found in a typical bakery or commercial pastry production facility.
- Demonstrate the necessary administrative skills common to basic cost control and planning methods found in a typical commercial pastry shop.
- Demonstrate conceptual skills acquired through course work relative to operating a successful pastry shop or bakery facility.