Pastry

PROGRAM OUTCOMES
Completion of the coursework for the first two semesters of this program provides the students with a College-Approved certificate.  Courses completed in this certificate also meet requirements in the Culinary Arts associate degree.

The Pastry Certificate enables students to:

  • Practice the skills necessary to assist in pastry shops, restaurants, and related departments in industry institutions;
  • Establish and maintain sanitation standards for service operations under the National Certification guidelines;
  • Produce accurate food computations and demonstrate an understanding of weights and measures;
  • Become proficient in baking techniques, processes, methods and ingredients used to prepare yeast breads, quick breads, various types of cookies and cakes, meringues, creams and custards, and dessert sauces;
  • Prepare pastries and desserts, pate choux and puff pastry, a variety of fillings, and hot and cold sauces.
  • Demonstrate techniques, terminology, and the creative process in the design of finished display pieces;
  • Develop the professionalism necessary for working successfully with subordinates, peers, supervisors, suppliers, customers and industry professionals;

Certificate Requirements

Semester 1
Culinary Certification
Culinary Concepts
Foundations of Baking
Cake Decorating
Semester 2
The Art of Bread 
Chocolate Artistry
Advanced Pastries
Classical Desserts
Math elective

Prerequisites
Some courses may have prerequisites. Please see course descriptions in the catalog or online course search for details.

Information
A minimum of 29 credits and 9 courses is required for completion. The same course may not be used as two different course requirements.

Additional Information
Download Program Requirements