Baking and Pastry Certificate (BPC)
2019-2020
Type: Career, Certificate
Open Admissions
Division: Career & Technical Education and 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.
If you have questions related to program admissions or applications, please contact info@northshore.edu or call 978-762-4188.
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 |
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
Program Student Learner Outcomes
- Develop critical thinking skills to address issues in the culinary arts industry
- Identify, evaluate and utilize effective verbal, nonverbal and written communication skills
- Explain/Describe/the proper use and maintenance of professional-grade cooking and baking equipment and small-wares
- Explain terms and/or define terms associated with culinary arts including sanitation, baking, cooking, restaurant management and customer relation expressions and terms
- Demonstrate competency of all sanitation procedures necessary in the industry
- Attain Servsafe Sanitation Certification
- Apply ethical and professional principles in decision making situations
- Recognize the importance of proper uniforms and impeccable personal hygiene as pertains to sanitation and professionalism
- Demonstrate an understanding of diversity and multiculturalism in both human relationships and menu development
Occupational Skills Required
- Time management
- Critical thinking
- Interpersonal communication
- Management of financial, material and human resources
- Exercise food safety and sanitation practices.
- Computer skills (Word, Excel, Quickbooks).
Experiential Learning Required in Program
- COP202 - Cooperative Education/Internship