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Culinary Baking and Pastry Arts Diploma

This program is designed to prepare students to work in the rapidly changing, culturally diverse culinary professions. Student will learn the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students will have the opportunity to learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field such as bakers or pastry chefs.

Program Curriculum

Basic Skills Courses

Select 1 of the 2 English courses (3 hours). 
ENGL 1010Fundamentals of English I

3
ENGL 1005Applied Technical Communication

3

Select one of the following Math courses (3 hours). 
MATH 1012Foundations of Mathematics

3
MATH 1005Applied Technical Mathematics

3

 
PSYC 1010Basic Psychology

3

Occupational Courses

COMP 1000Introduction to Computer Literacy

3
CUUL 1000Fundamentals of Culinary Arts

4
CUUL 1110Culinary Safety and Sanitation

2
CUUL 1220Baking Principles

5
CUUL 1520Baking Science

4
CUUL 1530European Cakes and Tortes

4
CUUL 1540Artisan and Specialty Bread

4
CUUL 1550Hot and Cold Plated Desserts

2
CUUL 1560Cake Design and Decorating

3
CUUL 1570Confection Artistry

4
CUUL 1580Chocolate Artistry

3
CUUL 2000Dessert and Bread Retail Production, Nutrition in Baking

4

Cooking Option - 6 credit hours

CUUL 1120Principles of Cooking

6
CUUL 1122 Foundations of Cooking Principles

3
CUUL 1124Foundations of Cooking Techniques

3

Select one of the following

CUUL 2190Principles in Culinary Leadership

3
MGMT 1115Leadership

3

Total Credit Hours: 59