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-120	Business Mathematics	3
RTM-100	Food Service Sanitation	2
RTM-101	Intro to Hospitality Industry	3
RTM-102	Quantity Food Production I	4
RTM-103	Basic Food Theory	2
RTM-209	Baking/Pastry I	4
RTM-210	Nutrition for Food Service Managers	3
RTM-211	Baking/Pastry II	4
RTM-212	Basic Cake Decorating	2
RTM-213	Artisan Breads	2
RTM-214	Chocolate & Confectionary Artistry	2
RTM-231	Hospitality Supervision	3
RTM-240	Purchasing and Cost Control	3

Suggested Schedule

Semester 1 (15 credit hours)

RTM-100	Food Service Sanitation	2
RTM-101	Intro to Hospitality Industry	3
RTM-103	Basic Food Theory	2
RTM-209	Baking/Pastry I	4
RTM-211	Baking/Pastry II	4

(Note: RTM-100 is a 4 week course)
(Note: RTM-101, RTM-103, RTM-209, and RTM-211 are 8 week courses)

 

Semester 2 (15 credit hours)

BUS-120	Business Mathematics	3
RTM-102	Quantity Food Production I	4
RTM-210	Nutrition for Food Service Managers	3
RTM-212	Basic Cake Decorating	2
RTM-231	Hospitality Supervision	3

(Note: RTM-102, RTM-210, and RTM-212 are 8 week courses)

Semester 3 Summer (2 credit hours)

RTM-213

Artisan Breads

2

(Note: RTM-213 is a 4-week course)
(Note: RTM-213 is only offered in the early summer session.)

 

Semester 4 (5 credit hours)

RTM-214	Chocolate & Confectionary Artistry	2
RTM-240	Purchasing and Cost Control	3

(Note: RTM-214 is a 8 week course)