Program Overview

Culinary Arts - Baking & Pastry - Certificate of Completion

The Culinary Arts - Baking & Pastry - Certificate of Completion is a 43-credit program that requires students to 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.

Program Requirements

• Students must complete all University certificate requirements to total at least 43 credits.
• Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.

Course List

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)

Suggested Plan of Study

The suggested plan of study 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 - Chosen in coordination with faculty advisor (9 credits) Total Credits: 15 Total Credits: 43