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The Baking and Pastry Arts curriculum is designed to prepare students with the knowledge and skills required for employment in the baking and pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets and high-volume bakeries.
The Baking and Pastry Arts Diploma includes basic and advanced courses to help prepare students for entry into the baking field or to advance in their current position. The classes address both the art and science of baking. Students learn cooking and baking principles, garnishing and presentation skills. Modern supervision techniques are studied and practiced. The majority of the class time is devoted to actual hands-on kitchen skill development. It is recommended that you speak with a departmental advisor for guidance on course selection.
Courses include CUL 110 Sanitation and Safety, CUL 142 Fundamentals of Food, CUL 160 Baking I, CUL 260 Baking II, BPA 210 Cake Design and Decorating, BPA 150 Artisan & Specialty Breads, BPA 230/230A Chocolate Artistry, BPA 250 Dessert/Bread Production, ENG 111 Writing & Inquiry, and
MAT 110 Math Measurements and Literacy.
Electives include HRM 245 Human Resource Management, BPA 120 Petits Fours and Pastries, BPA 220 Confection Artistry, CUL 112/112A Nutrition for Foodservice, BPA 130 European Cakes and Tortes, and BPA 240 Plated Desserts.
This certificate focuses on the baking fundamentals, such as doughs, pastries and fillings, basic cakes and decorating, custards, plated desserts, and petits fours pastries. Upon completion, the students will have competency in basic requirements to obtain a job in the baking field. Courses include CUL 110 Sanitation and Safety, CUL 142 Fundamentals of Food, CUL 160 Baking I, CUL 260 Baking II, and BPA 120 Petits Fours and Pastries. These classes are offered both day and night. This certificate can be finished in 16 weeks and totals 16 credit hours.
The breads certificate provides the students with baking fundamentals with an emphasis on bread making. These courses will enable the student to be competent at a basic bread-making position at a restaurant or bakery, or simply to have a better understanding of how to make a better loaf of bread. Skills include basic breads and doughs, various pastries and fillings, and an emphasis on artisan breads, sourdoughs, and the science behind many fundamental preparations. Courses include CUL 110 Sanitation and Safety, CUL 142 Fundamentals of Food, CUL 160 Baking I, BPA 150 Artisan & Specialty Breads, and BPA 110 Baking Science. This certificate can be completed in 16 weeks and totals 17 credit hours.
The Cake Decorating Certificate is designed to provide students with skills specific to cake decorating including baking cakes, preparing different icings, slicing and icing cakes, piping skills, gum paste, and fondant work. Upon completion, the student will be prepared for a position at most any bakery which prepares cakes and desserts. The Cake Design and Decorating class culminates with the student entering a tiered cake in a pastry competition. This certificate can be finished in 24 weeks. Courses include CUL 110 Sanitation and Safety, CUL 142 Fundamentals of Food, BPA 210 Cake Design and Decorating and Decorating and BPA 212 Advanced Cake Decorating.
This certificate is for those students who want to specialize in candy and confections. After taking the fundamental baking classes, the emphasis is on courses in chocolate and sugar artistry, including candy making and showpiece work. The Confection Artistry and Chocolate Artistry classes culminate in the student preparing a showpiece for a pastry competition. Courses include CUL 110 Sanitation and Safety, CUL 142 Fundamentals of Food, CUL 160 Baking I, BPA 220 Confection Artistry, and BPA 230/230A Chocolate Artistry. This certificate can be completed in 24 weeks and totals 18 credit hours.