CULINARY ARTS / BAKING AND PASTRY ARTS CERTIFICATE

Eastern
Program Learning Outcomes
Gainful Employment Disclosure
Hegis Code: 5404
Curriculum Code: CUBP-CERT
 

     The Culinary Arts/ Baking and Pastry Arts Certificate Program develops entry-level skills for positions and careers involving the baking and pastry arts. Students acquire the knowledge and competencies required for working in bakeries and other establishments where baking and pastry production occur (e.g., restaurants). Full-time students can complete the program in two semesters and a summer session, thereby accelerating entry into employment situations. The program is appropriate for people who already hold post-secondary degrees, for those who are currently employed in the industry and who would benefit from some specialized training, and for those who are interested in acquiring baking and pastry-making skills but who are not interested in pursuing an academic degree in the field.


FIRST SEMESTER: 13 credits Credits
 Courses that constitute the major in this curriculum CUL111: Sanitation 3
 Courses that constitute the major in this curriculum CUL115: Baking and Pastry Arts I 4
 Courses that constitute the major in this curriculum CUL132: Hospitality Supervision 3
 Courses that constitute the major in this curriculum CUL217: Baking and Pastry Arts II 3
       
SECOND SEMESTER: 12 credits Credits
CUL112: Hospitality Cost Controls 4
 Courses that constitute the major in this curriculum CUL218: Baking and Pastry Arts III 4
 Courses that constitute the major in this curriculum CUL219: Advanced Pastry Arts IV 4
     
SUMMER SEMESTER: 4 credits Credits
 Courses that constitute the major in this curriculum CUL240: Internship/Coop 4
       
TOTAL CREDITS REQUIRED 29

 Courses that constitute the major in this
curriculum These courses constitute the major courses in this curriculum.

REQUIRED CREDIT DISTRIBUTION
Culinary Arts 29 credits