Pastry Arts Certificate
This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. Students gain hands-on experience and theoretical training as they produce quality bakery products from scratch.
The program is approximately three quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.
Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities upon which technical skills are built and personal development enhanced.
Admission Dates: Fall, Winter, Spring, and Summer quarters
Sanitation in Food Service Operations
Chocolate I (Confections)
Cakes I (Fillings and Icings)
Dessert Alternatives (Sugar Free, Gluten Free, Vegan)
Baking Techniques and Ingredients
Pies, Tarts, Custards and Fillings
Quick Breads, Cookies, Brownies
Restaurant (Individual) Desserts and Petit Fours
English Composition (or higher) or CMST& 220
Math for Non-science Majors
Total Credits for Completion
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