Baking and Pastry Certificate (BPC)
2020-2021 Agrigulture and Food Services Pathway
Certificate, Career & Technical Education and Business Division
Recommended Course Selection Sequence
| CFS105 | Food Handler Safety Practices | 1 |
| CMP101 | Composition 1 | 3 |
| CFS107 | Introduction to Bakeshop | 3 |
| CFS109 | Principles of Baking | 3 |
| CFS228 | Food & Beverage Cost Control | 3 |
| PRO100 | Introduction to the Professional Portfolio | 1 |
| CFS201 | Pastry Techniques | 3 |
| CFS209 | Artisan Bread Production | 3 |
| CFS213 | Contemporary Cakes and Decorations | 3 |
| CFS211 | Bakery Production and Operations | 3 |
| ITR200 | Internship | 2 |
Total Credit Hours: 28
Program Notes
Campus Information
- Culinary Lab courses offered Essex North Shsore Agricultural and Technical School - Pending Agreement
Additional Graduation Requirements
- Cumulative CLGPA at or above 2.0
- Submit your intent to graduate form at ;www.northshore.edu/registrar
Advising Notes
This certificate is designed upon completion to prepare a student for entry level employment in the baking and pastry field.
Courses are listed in the recommended order you should take them.
Many courses have prerequisite requirements that must be fulfilled to be eligible to enroll in the course.
Taking classes in the winter intersession and summer can accelerate your time to degree completion.
All student degree audits for graduation purposes will be based off the official program of study the student is enrolled in.