Baking and Pastry Certificate (BPC)

The baking and pastry certificate is aimed at students interested in a hands on learning environment. Laboratory classes encompass the current techniques and trends being used in the industry. Emphasis will be on building an understanding of baking and pastry products through classic production techniques. Courses will engage students in a wide variety of products and ingredients to become proficient in product development and implementation. Students will receive a working understanding of cost analysis and yield percentages. A certification in food sanitation is offered within this course of study.

For more information email us at: culinary@northshore.edu or call 978-739-5522

First Year

Fall

CFS105	Food Handler Safety Practices	1
CFS107	Introduction to Bakeshop	3
CFS109	Principles of Baking	3
CFS228	Food & Beverage Cost Control	3
CMP101	Composition 1	3
Total Credit Hours:		13

Spring

CFS201	Pastry Techniques	3
CFS209	Artisan Bread Production	3
CFS211	Bakery Production and Operations	3
CFS213	Contemporary Cakes and Decorations	3
COP202	Cooperative Education/Internship	3
Total Credit Hours:		15