Program Learning Outcomes
Gainful Employment Disclosure
HEGIS Code - 5404, CIP Code - 12.0501
Curriculum Code: CUBP-CERT

     The Culinary Arts/ Baking and Pastry Arts certificate program develops entry-level skills for positions and careers involving the baking and pastry arts. Students acquire the knowledge and competencies required for working in bakeries and other establishments where baking and pastry production occurs (e.g., restaurants). Full-time students can complete the program in two semesters and a summer session, thereby accelerating entry into employment situations. The program is appropriate for people who already hold postsecondary degrees, for those who are currently employed in the industry and who would benefit from some specialized training, and for those who are interested in acquiring baking and pastry-making skills but who are not interested in pursuing an academic degree in the field.

FIRST SEMESTER: 13 credits Credits
CUL111: Sanitation 3
CUL115: Baking and Pastry Arts I 4
CUL132: Hospitality Supervision 3
CUL217: Baking and Pastry Arts II 3

SECOND SEMESTER: 15 credits Credits
CUL112: Hospitality Cost Controls 3
CUL218: Baking and Pastry Arts III 4
CUL219: Advanced Pastry Arts IV 4
CUL240: Culinary Arts Internship/Cooperative Education 4


These courses constitute the major courses in this curriculum.