Baking and Pastry I Certificate

This two-semester certificate in Baking and Pastry is designed to provide students with career training for entry-level positions in baking and pastry. The Certificate can also be used as a foundation for completing the Baking and Pastry Option in Culinary Arts, A.A.S. degree at the Academy of Culinary Arts.

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Upon completion of this program students will be able to:

  • Demonstrate an understanding of professionalism and exceptional work ethics;
  • Work effectively in teams;
  • Explain the environmental and conservation issues related to the culinary industries;
  • Demonstrate the knowledge and skills appropriate for entry-level positions in the baking and pastry culinary field;
  • Articulate the need and value of life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Demonstrate industry sanitation standards;
  • Demonstrate industry equipment safety standards;
  • Demonstrate effective communication and computation skills;
  • Apply baking theories;
  • Create classic and artisan yeast products, quick breads and puff dough;
  • Create classical and decorative pastries;
  • Evaluate and interpret menus and recipes in terms of human nutrition and apply principles in menu planning and food preparation;
  • Apply basic culinary cooking methods.

For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.

Degree requirements
Courses Credits
GENERAL EDUCATION COURSES - 6 credits
Communication (3 credits)
ENGL101-Composition I
3
Mathematics-Science-Technology (3 credits)
CISM125-Introduction to Computers
3
TOTAL GENERAL EDUCATION CREDITS
6
PROGRAM COURSES - 24 credits
CUBP101-The Science Behind the Ingredients
2
CUBP110-Foundations of the Bakeshop
2
CUBP120-Introduction to the Art of Pastry
2

CUBP150-Plated Desserts

2
CUBP210-Advanced Baking Techniques
2
CUBP211-The Art of Break Making
2

CUPB240-Borders, Piping and Runouts

1
CULN101-Introduction to the Culinary Profession
2
CULN108-Introduction to Sensory Evaluation & the Cold Foods Kitchen
2
CULN125-Kitchen Foundations: Soups, Stocks and Sauces
2
CULN140-Culinary Math for the Successful Chef
1
CULN158-Cooperative Education I
1
CULN175-Nutrition for Culinary Professionals
2
CULN188-Cooperative Education II
1
TOTAL PROGRAM CREDITS
24
TOTAL CREDITS REQUIRED FOR CERTIFICATE
30
(BKPI) EFFECTIVE FALL 2019

RECOMMENDED SEQUENCE OF COURSES

Recommended sequence of courses
Course Code Course Name Course Credits
First Semester (14 credits)
ENGL101 Composition I 3
CULN101 Introduction to the Culinary Profession 2
CUBP101 The Science Behind the Ingredients 2
CUBP110 Foundations of the Bakeshop 2
CUBP210 Advanced Baking Techniques 2
CUBP120 Introduction to the Art of Pastry 2
CULN158 Cooperative Education I 1
Second Semester (16 credits)
CISM125 Introduction to Computers 3
CULN125 Kitchen Foundations: Soups, Stocks, Sauces 2
CUBP211 The Art of Break Making 2
CUBP150 Plated Desserts 2
CULN108 Introduction to Sensory Evaluation & the Cold Foods Kitchen 2
CUBP240 Borders, Piping and Runouts 1
CULN140 Culinary Math for the Successful Chef 1
CULN175 Nutrition for Culinary Professionals 2
CULN188 Cooperative Education II 1

Gainful Employment Disclosure.