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Minimum Requirements for Baking and Pastry Arts Certificate: 30 credits

Students must earn a C- or better in each course.

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As part of the certificate requirements, CAH F256 is recommended to complete the computation requirement and CAH F255 is recommended to complete the human relations requirement.

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Learning Outcomes are measurable statements that describe knowledge or skills achieved by students upon completion of the program.

Students graduating from this program will be able to:

• Demonstrate foundation-level techniques, processes, methods and ingredients used to prepare baked goods
• Prepare and evaluate pies and tarts, completed cakes using icing techniques, laminated dough and laminated dough products, pate choux and pate choux products, and a variety of fillings and toppings for pastries and baked goods
• Demonstrate foundation-level techniques, processes, methods and ingredients used in cooking
• Apply various methods and processes to add flavor to foods
• Demonstrate an understanding of the history and workings of the culinary arts and hospitality industry
• Effectively provide information to supervisors, co-workers, and subordinates in written form, email, or in person
• Perform recipe conversions, calculate yield analysis, determine food and restaurant costs, determine menu price, and interpret profit and loss statements
• Apply human relations skills that lead to effective working relationships with supervisors, co-workers and subordinates
• Demonstrate proficient and proper use of tools and equipment
• Demonstrate safe receiving, handling and processing of food; identification and proper handling of food spoilage; and application of safety and sanitation measures to minimize food-borne illness and injury