Baking/Pastry Arts, Certificate

Certificate—26 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

26 credit hours as follows:

RTM-100	Food Service Sanitation	2
RTM-102	Quantity Food Production I	4
RTM-209	Baking/Pastry I	4
RTM-211	Baking/Pastry II	4
RTM-213	Artisan Breads	4
RTM-214	Chocolate & Confectionary Artistry	4
RTM-224	Cake Decorating	4

Suggested Schedule

Semester 1 (10 credit hours)

RTM-100	Food Service Sanitation	2
RTM-209	Baking/Pastry I	4
RTM-214	Chocolate & Confectionary Artistry	4

(Note: RTM-100 is a 4 week course)

(Note: RTM-209 and RTM-214 are 8 week courses)

Semester 2 (12 credit hours)

RTM-102	Quantity Food Production I	4
RTM-211	Baking/Pastry II	4
RTM-224	Cake Decorating	4

(Note: RTM-102, RTM-211, and RTM-224 are 8 week courses)

Semester 3 Summer (4 credit hours)

RTM-213

Artisan Breads

4

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