
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 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.
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
Course Code | Course Name | Course Credits |
---|---|---|
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 |