Baking and Pastry Skills and Operations (CTBPAS)
Certificate
Description
This program prepares students for entry-level careers in commercial baking, where they may work in bakeries, country clubs, resorts, hotels, or institutional food service operations. Courses can be applied toward the Associate in Applied Science Degree in baking and pastry.
Articulation
Eastern Michigan University, BS degree.
Copies can be obtained from the Counseling Office, a program advisor, or from the
Curriculum and Assessment Office Web site: Articulation Agreements.
Contact Information
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Sharyl Politi
Requirements
(Items marked with an icon 
are available online.)
Major/Area Requirements
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 104 | Baking Science | 2 | |
| CUL 110 | Sanitation and Hygiene | 2 | |
| CUL 114 | Fundamentals of Baking | 3 | |
| CUL 115 | Fundamentals of Pastry | 3 | |
| CUL 116 | Culinary Principles | 3 | |
| CUL 132 | Cakes and Wedding Cake Design | 2 | |
| CUL 206 | Plated Desserts | 3 | |
| CUL 211 | Artisan Breads | 4 | |
| CUL 215 | Cake Decorating Techniques | 2 | |
| Total | 24 | ||
- Total Credits Required
- 24
Footnotes
*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 132, CUL 206, CUL 211, CUL 215.