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.

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 program advisor, Valerie Weller, at (609) 343-4944 or vweller@atlantic.edu.

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
CUBP100-Introduction to Culinary, Baking and Pastry
3
CUBP101-Baking Theories and Applications
3
CUBP105-Culinary Foundations
2

CUBP110-Fundamentals of Baking

2
CUBP120-Basic Pastry Preparation
2
CUBP210-Advanced Baking
2

CUBP211-Principles of Baking Artisan Breads

2
CUBP220-Advanced Classical Pastry
2
CUBP221-Advanced Decorative Concepts in Pastry Arts
2
CULN200-Applied Culinary Nutrition
3
HOSP132-Food Service Sanitation
1
TOTAL PROGRAM CREDITS
24
TOTAL CREDITS REQUIRED FOR CERTIFICATE
30
(BKPI) EFFECTIVE FALL 2016
RECOMMENDED SEQUENCE OF COURSES
First Semester
ENGL101 Composition I 3
HOSP132 Food Service Sanitation 1
CUBP100 Introduction to Culinary, Baking and Pastry 3
CUBP105 Culinary Foundations 2
CUBP110 Fundamentals of Baking 2
CUBP210 Advanced Baking 2
CUBP120 Basic Pastry Preparation 2
Second Semester
CISM125 Introduction to Computers 3
CUBP101 Baking Theories and Applications 3
CUBP211 Principles of Baking Artisan Breads 2
CUBP220 Advanced Classical Pastry 2
CUBP221 Advanced Decorative Concepts in Pastry Arts 2
CULN200 Applied Culinary Nutrition 3

Gainful Employment Disclosure.