2021-2022 Catalog

Baking/Pastry Arts, Certificate

Certificate—37 credit hours

Curriculum Code 1323

This program prepares students for entry-level positions in the baking and pastry area of culinary arts.

Required Career Courses

37 credit hours as follows:

BUS-120Business Mathematics

3

RTM-100Food Service Sanitation

2

RTM-101Intro to Hospitality Industry

3

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

RTM-209Baking/Pastry I

4

RTM-210Nutrition for Food Service Managers

3

RTM-211Baking/Pastry II

4

RTM-212Basic Cake Decorating

2

RTM-213Artisan Breads

2

RTM-214Chocolate & Confectionary Artistry

2

RTM-231Hospitality Supervision

3

RTM-240Purchasing and Cost Control

3

Suggested Schedule

Semester 1 (15 credit hours)

BUS-120Business Mathematics

3

RTM-100Food Service Sanitation

2

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

RTM-209Baking/Pastry I

4

Semester 2 (16 credit hours)

RTM-101Intro to Hospitality Industry

3

RTM-211Baking/Pastry II

4

RTM-212Basic Cake Decorating

2

RTM-213Artisan Breads

2

RTM-214Chocolate & Confectionary Artistry

2

RTM-231Hospitality Supervision

3

Semester 3 (6 credit hours)

RTM-210Nutrition for Food Service Managers

3

RTM-240Purchasing and Cost Control

3