Culinary Arts: Baking Arts Certificate - Suggested Course Sequence - Fall or Spring Start - 30 Hours

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A suggested course sequence is a semester-by-semester list of courses suggested for successful and timely completion of a degree. This course sequence is designed for full-time students beginning in the fall or spring semester, however part-time students can utilize the same sequence at a part-time pace. Students should follow the suggested course sequence appropriate to their catalog year. Please see your navigator with any questions you may have. To view the catalog page and full list of courses for this program, please see the Culinary Arts - Baking Arts Certificate link.

Fall or Spring Semester 1

CUL-101 Food Preparation & Theory Credits: 3
CUL-121 Introduction to Baking Credits: 3
ENG-100 Composition I With Support Credits: 5 or
ENG-101 Composition I Credits: 3
HSM-115 Safety and Sanitation Credits: 1
HSM-125 Purchasing Credits: 3
MTH-105 Business Math Credits: 3

Spring or Fall Semester 2

CUL-130 European Pastries Credits: 3
CUL-150 Specialty Breads Credits: 3
CUL-160 Cake Decorating Credits: 3
CUL-170 Chocolate & Sugars Credits: 3
CUL-180 Plated Dessert Presentation Credits: 3