Contents
Catalog Links
Share

Baking and Pastry Certificate (BPC)


2018-2019

Type: Career, Certificate

Open Admissions

Division: Career and Technical Education & Business


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

CFS105Food Handler Safety Practices

1
CFS107Introduction to Bakeshop

3
CFS109Principles of Baking

3
CFS228Food & Beverage Cost Control

3
CMP101Composition 1

3
Total Credit Hours:13

Spring

CFS201Pastry Techniques

3
CFS209Artisan Bread Production

3
CFS211Bakery Production and Operations

3
CFS213Contemporary Cakes and Decorations

3
COP202Cooperative Education/Internship

3
Total Credit Hours:15

Requirement Notes

COP202: Students may be eligible for COP202 exemption. Please see the COP202 Coop Ed/Internship exemption form found on the Academic Department Web page for details. If exemption is approved, student must complete a 3-credit open.

Program Information

Communication and Mathematics proficiency require to graduate.
See guided pathway sheets for advising information specific to your area of focus.

Total Credit Hours: 28