Advanced Baking and Pastry
Certificate in Applied Science
18 Credit Hours
The Advanced Baking and Pastry certificate prepares students for fast-track baking and pastry positions in restaurants, hotels, catering, retail bakeries and other foodservice operations. Students study theory and practice hands-on applications in the college’s fine dining restaurant. This program meets advanced standards of education for the American Culinary Federation certification levels in baking and pastry.
Major Requirements
| BKP 113 | Laminated Doughs and Pastries | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| BKP 181 | Candies and Confectionaries | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| BKP 182 | Artisan Breads | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| BKP 183 | Plated Desserts | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| BKP 216 | International Desserts | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| BKP 224 | Jams, Jellies, Chutneys and Tarts | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
| Total: | 18 |
Admission Requirements
Admission into this program requires proof of high school graduation (or GED) and qualifying scores on SAT, ACT or the TTC placement test.