Baking and Pastry I Certificate

Baking and Pastry I Certificate

Spring Registration Callout

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

Degree requirements
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
HOSP132-Food Service Sanitation
1
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
CULN111-Culinary Fundamentals
2
CULN113-Fundamentals of Garde Manger
2
CULN114-Purchasing Inventory Cost Management
1
CULN125-Kitchen Foundations: Soups, Stocks and Sauces
2
CULN227-Retail Bakery Production Management
3
TOTAL PROGRAM CREDITS
24
TOTAL CREDITS REQUIRED FOR CERTIFICATE
30
(BKPI) EFFECTIVE FALL 2022

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (200 documented hours).

Recommended Sequence of Courses

Recommended sequence of courses
Course Code Course Name Course Credits
First Semester (14 credits)
ENGL101 Composition I 3
HOSP132 Food Service Sanitation 1
CULN111 Culinary Fundamentals 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
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
CULN113 Fundamentals of Garde Manger 2
CUBP240 Borders, Piping and Runouts 1
CULN114 Purchasing Inventory Cost Management 1
CUBP227 Retail Bakery Production Management 3

Gainful Employment Disclosure.