Baking and Pastry I Certificate

This two-semester certificate in Baking and Pastry is designed to provide students with career training for entry-level positions in the baking and pastry. The Certificate can also be used as a foundation for completing the Baking and Pastry, A.A.S. degree at the Academy of Culinary Arts.

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Upon Completion of this program students will be able to:

  • Demonstrate an understanding of professionalism and exceptional work ethics;
  • Work effectively in teams;
  • Explain the environmental and conservation issues related to the culinary industries;
  • Demonstrate the knowledge and skills appropriate for entry-level positions in the baking and pastry culinary field;
  • Articulate the need and value of life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Demonstrate industry sanitation standards;
  • Demonstrate industry equipment safety standards;
  • Demonstrate effective communication and computation skills;
  • Apply baking theories;
  • Create classic and artisan yeast products, quick breads and puff dough;
  • Create classical and decorative pastries;
  • Evaluate and interpret menus and recipes in terms of human nutrition and apply principles in menu planning and food preparation;
  • Apply basic culinary cooking methods.

For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.

Courses Credits
GENERAL EDUCATION COURSES - 6 credits
Communication (3 credits)
ENGL101-Composition I
3
Mathematics-Science-Technology (3 credits)
CISM125-Introduction to Computers
3
TOTAL GENERAL EDUCATION CREDITS
6
PROGRAM COURSES - 24 credits
CUBP101-The Science Behind the Ingredients
2
CUBP110-Foundations of the Bakeshop
2
CUBP120-Introduction to the Art of Pastry
2

CUBP150-Plated Desserts

2
CUBP210-Advanced Baking Techniques
2
CUBP211-The Art of Break Making
2

CUPB240-Borders, Piping and Runouts

1
CULN101-Introduction to the Culinary Profession
2
CULN108-Introduction to Sensory Evaluation & the Cold Foods Kitchen
2
CULN125-Kitchen Foundations: Soups, Stocks and Sauces
2
CULN140-Culinary Math for the Successful Chef
1
CULN158-Cooperative Education I
1
CULN175-Nutrition for Culinary Professionals
2
CULN188-Cooperative Education II
1
TOTAL PROGRAM CREDITS
24
TOTAL CREDITS REQUIRED FOR CERTIFICATE
30
(BKPI) EFFECTIVE FALL 2019
RECOMMENDED SEQUENCE OF COURSES
First Semester (14 credits)
ENGL101 Composition I 3
CULN101 Introduction to the Culinary Profession 2
CUBP101 The Science Behind the Ingredients 2
CUBP110 Foundations of the Bakeshop 2
CUBP210 Advanced Baking Techniques 2
CUBP120 Introduction to the Art of Pastry 2
CULN158 Cooperative Education I 1
Second Semester (16 credits)
CISM125 Introduction to Computers 3
CULN125 Kitchen Foundations: Soups, Stocks, Sauces 2
CUBP211 The Art of Break Making 2
CUBP150 Plated Desserts 2
CULN108 Introduction to Sensory Evaluation & the Cold Foods Kitchen 2
CUBP240 Borders, Piping and Runouts 1
CULN140 Culinary Math for the Successful Chef 1
CULN175 Nutrition for Culinary Professionals 2
CULN188 Cooperative Education II 1

Gainful Employment Disclosure.