Advanced Cake and Chocolate

Certificate in Applied Science

15 Credit Hours

The Advanced Cake and Chocolate certificate prepares students for entry-level positions as professional cake decorators and chocolatiers in food service operations including hotels, restaurants, catering, retail bakeries, fine dining, resorts and supermarket bakeries. Students study theory and practical kitchen applications to fulfill the requirements of baking and pastry food preparation.

Major Requirements

BKP 109	Introduction to Cakes and Decorating	3
Lec: 2 Lab: 3 Credit:3 This course will introduce the basics of cake baking using several different types of mixing methods, ingredients and decorating techniques.Learn More

BKP 181	Candies and Confectionaries	3
Lec: 2 Lab: 3 Credit:3 This course focuses on the elements of making candies and confections. Students will develop a complete understanding of all components of chocolates, sugar, pastillage and marzipan, using basic pâtisserie principles.Learn More

BKP 210	Advanced Cakes	3
Lec: 2 Lab: 3 Credit:3 This course prepares students for advanced specialty cake production.Learn More

BKP 222	Chocolate and Sugar	3
Lec: 2 Lab: 3 Credit:3 This course is a study of chocolate artistry and sugar work to include tempering various types of chocolate for modeling and display work, as well as molding, pulling and blowing sugar.Learn More

BKP 223	Wedding Cakes and Decorating Techniques	3
Lec: 2 Lab: 3 Credit:3 This course covers the production and assembly of wedding cakes that include artisan decorating techniques and display. Students will learn to use various types of cake materials to include pulled sugar and chocolate work.Learn More

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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.