Culinary Arts Baking and Pastry

Degree offered

Certificate in Achievement in Baking and Pastry Arts

Credits required 26

 

Dean

Vidyanidhi Rege, vidyanidhi.rege@bristolcc.edu

 

Program contact

Gloria Cabral, Coordinator of Culinary Arts and Baking & Pastry Arts and Professor of Baking & Pastry Arts, gloria.cabral@bristolcc.edu

 

Program information

On completion of certificate, students who are looking to continue to the AAS in Culinary Arts/Baking and Pastry Arts option will be credited with these classes (CUL 151 Essentials of Baking I, CUL 152 Essentials of Baking II, CUL 153 Baking Technologies, CUL 140 Sanitation for Culinarians, CUL 240 Purchasing for Culinarians and CUL 154 Introduction to Showpiece and Display) for a smooth transition into the program with the required C- grade.

 

Program Goals Statement

The Baking and Pastry Arts Certificate prepares students for entry level employment in the food service industry. Graduates could work in kitchens or bakeries...in a wide variety of establishments, and could also transfer for further study. This program focuses on practical training for the realistic baking job settings.

 

After BCC

  • On completion of this certificate, students can transition to the AAS in Culinary Arts Baking and Pastry Arts option (with required C- grade) or continue to entry-level foodservice position in the workforce.

Program Requirements

Program Courses

ENG 101Composition I: College Writing

3 credits

ENG 102Composition II: Writing about Literature

3 credits

CUL 151Essentials of Baking I

3 credits

CUL 152Essentials of Baking II

4 credits

CUL 153Baking Technologies

3 credits

CUL 154Introduction to Showpieces and Displays

3 credits

CUL 140Sanitation for Culinarians

2 credits

CUL 240Purchasing for Culinarians

2 credits

CUL 165Culinary Arts or Baking Arts Certificate Seminar

1 credit

MTH 115Culinary Math

3 credits

Or

MTH 119Fundamental Statistics

3 credits

Or

MTH 125Modern College Mathematics

3 credits

Total Credit Hours:66

Recommended Course Sequence - Fall Semester I

ENG 101Composition I: College Writing

3 credits

CUL 140Sanitation for Culinarians

2 credits

CUL 151Essentials of Baking I

3 credits

CUL 153Baking Technologies

3 credits

CUL 240Purchasing for Culinarians

2 credits

Total Credit Hours:13

Recommended Course Sequence - Fall Semester I

ENG 102Composition II: Writing about Literature

3 credits

CUL 152Essentials of Baking II

4 credits

CUL 154Introduction to Showpieces and Displays

3 credits

CUL 165Culinary Arts or Baking Arts Certificate Seminar

1 credit

MTH 115Culinary Math

3 credits

Or

MTH 119Fundamental Statistics

3 credits

Or

MTH 125Modern College Mathematics

3 credits

Total Credit Hours:20

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