Baking and Pastry Arts Certificate
Minimum Requirements for Baking and Pastry Arts Certificate: 30 credits
Students must earn a C- or better in each course.
| Credits | ||
|---|---|---|
| General University Requirements | ||
| Complete the general university requirements. | ||
| Certificate Requirements | ||
| Complete the certificate requirements. 1 | 6-9 | |
| Baking and Pastry Arts Program Requirements | ||
| Complete the following: | ||
| CAH F101 | Introduction to the Culinary Field | 1 |
| CAH F140 | Culinary I: Principles and Techniques | 4 |
| CAH F146 | Introduction to Baking and Pastry | 4 |
| CAH F150 | Food Service Sanitation | 2 |
| CAH F248 | Intermediate Baking and Pastry | 4 |
| Complete 6-9 credits from the following: | 6-9 | |
| Introduction to Cake Decorating | ||
| Food and Beverage Service | ||
| Principles of Nutrition | ||
| Pastry Tube Art | ||
| Fundamentals of Baking | ||
| Techniques of Healthy Cooking | ||
| Artisan Breads | ||
| International Breads | ||
| Menu Planning | ||
| Total Credits | 30 | |
Roadmaps
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| CAH F10120 | 1 | CAH F154 (*)26 | 2 |
| CAH F117 (*)26 | 2 | CAH F171 (*)26 | 2 |
| CAH F14020 | 4 | CAH F24820 | 4 |
| CAH F14620 | 4 | CAH F255 (*)13 | 3 |
| CAH F15020 | 2 | CAH F256 (*)10 | 2 |
| CAH F176 (*)26 | 2 | Complete one of the following: (*)9 | 3 |
| 15 | 16 | ||
| Total Credits 31 | |||
Footnote Definitions
| General Education Requirements | Degree Requirements | Program & Other Requirements |
|---|---|---|
| 1--Communication | 8--Alaska Native-themed | 20--Program Requirement |
| 2--Arts | 9--Communication | 21--Capstone Requirement |
| 3--Humanities | 10--Computation | 22--Concentration Course |
| 4--Social Sciences | 11--Ethics | 23--General Elective |
| 5--Additional Arts, Humanities or Social Sciences | 12--Humanities | 24--Minor Course |
| 6--Mathematics | 13--Human Relations | 25--Upper Division |
| 7--Natural Sciences | 14--Humanities or Social Sciences | 26--Program Elective |
| 15--Library & Information Research | ||
| 16--Mathematics | ||
| 17--Natural Sciences | ||
| 18--Other | ||
| 19--Social Sciences |
Learning Outcomes
Learning Outcomes are specific, measurable statements that define the knowledge and skills students will gain by the end of the program.
Graduates of 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
