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Diploma

Culinary Arts - Baking & Pastry - Certificate of Completion

New Mexico State University
Las Cruces , United States
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Tuition Fee
Not Available
Start Date
Not Available
Medium of studying
Not Available
Duration
43 credits
Details
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Details
Program Details
Degree
Diploma
Major
Baking and Pastry Arts | Culinary Arts
Area of study
Services
Course Language
English
About Program

Program Overview

Culinary Arts - Baking & Pastry - Certificate of Completion

The Culinary Arts - Baking & Pastry - Certificate of Completion is a 43-credit program designed to provide students with the skills and knowledge necessary to succeed in the baking and pastry industry.


Program Requirements

To complete the program, students must earn a final grade of C- or better in all Foundation, Major, and Elective Courses and achieve a cumulative grade-point average of at least 2.0. The program consists of:


  • Foundation Courses (12 Credits)
    • CHEF 101: Culinary Arts Kitchen Orientation (3 credits)
    • CHEF 165: Math for Kitchen Operations (3 credits)
    • HOST 219: Safety, Security and Sanitation in Hospitality Operations (3 credits)
    • OATS 215: Spreadsheet Applications (3 credits)
  • Major Courses (22 Credits)
    • CHEF 240: Baking Fundamentals I (4 credits)
    • CHEF 241: Baking Fundamentals II (4 credits)
    • CHEF 242: Intermediate Baking I (4 credits)
    • CHEF 243: Intermediate Baking II (4 credits)
    • HOST 203: Hospitality Operations Cost Control (3 credits)
    • HOST 214: Purchasing and Kitchen Management (3 credits)
  • Elective Courses (9 Credits)
    • CHEF 125: Introductory Cake Decorating (1 credit)
    • CHEF 126: Intermediate Cake Decorating (1 credit)
    • CHEF 127: Chocolate Work (1 credit)
    • CHEF 128: Advanced Chocolate Work (1 credit)
    • CHEF 129: Wedding Cake Design and Construction (1 credit)

Plan of Study

The suggested plan of study for the program is as follows:


Semester 1

  • CHEF 101: Culinary Arts Kitchen Orientation (3 credits)
  • CHEF 165: Math for Kitchen Operations (3 credits)
  • CHEF 240: Baking Fundamentals I (4 credits)
  • CHEF 241: Baking Fundamentals II (4 credits) Total Credits: 14

Semester 2

  • CHEF 242: Intermediate Baking I (4 credits)
  • CHEF 243: Intermediate Baking II (4 credits)
  • HOST 219: Safety, Security and Sanitation in Hospitality Operations (3 credits)
  • OATS 215: Spreadsheet Applications (3 credits) Total Credits: 14

Semester 3

  • HOST 203: Hospitality Operations Cost Control (3 credits)
  • HOST 214: Purchasing and Kitchen Management (3 credits)
  • Electives (9 credits) Total Credits: 15 Total Program Credits: 43
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