Register Now!
Register now for Spring Semester! Classes start January 9, 2010.
Certificate - Professional Baking
This program provides all of the basic, advanced skills and practice needed to begin a career as a professional pastry Culinarian. It includes all of the educational requirements for certification through the executive pastry chef level of certification by the American Culinary Federation. Students complete a practicum that provides the work experience needed to advance and the work experience needed for certification.
Degree: Students (especially those seeking executive pastry chef status) may apply credits toward Hospitality Management Degree with a Concentration in Culinary Art.
This program is designed to prepare students to demonstrate the following program outcomes:
Professional Baking Certificate of Proficiency Outcomes.pdf
Suggested Semester Sequence
|
(1) Consecutive eight week course. HOSP-1030 must be completed before taking HOSP 1450. Take HOSP-1030 in the first eight-weeks of a semester and take HOSP-1450 in the second eight-weeks of a semester. |
|
|
(2) MATH-1800-1819/2800-2819 & 1820/2820 may not be used to meet this requirement. |
|