Baking and Pastry Arts Certificate

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Minimum Requirements for Baking and Pastry Arts Certificate: 30 credits

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

General University Requirements
Complete the general university requirements.
Certificate Requirements
Complete the certificate requirements. 16-9
Baking and Pastry Arts Program Requirements
Complete the following:
CAH F101Introduction to the Culinary Field1
CAH F140Culinary I: Principles and Techniques4
CAH F146Introduction to Baking and Pastry4
CAH F150Food Service Sanitation2
CAH F248Intermediate Baking and Pastry4
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 Credits30

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

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