Pastry Arts Certificate Program
Certificate - Hospitality Department
The information below applies to students entering the program in fall 2017 and spring 2018. For the most accurate program requirements for your catalog year, please log in to BHCC Self Service to review your specific program requirements. Any questions? Prospective students should go to bhcc.edu/admissions and contact an admissions counselor. Current students should stop by or contact the LifeMap Commons on the Charlestown Campus - E-Building, Room E-235; Phone 617-228-2230 or email academicadvising@bhcc.mass.edu from your BHCC email.
| Course Title | Course Number | Semester Taken | Credits | Prerequisites |
| Food Service Sanitation and Skills | CUL111 | 3 | ||
| Introduction to Culinary Arts | CUL115 | Fall | 4 | co-req CUL125 |
| Principles of Baking | CUL125 | Fall | 4 | co-req CUL115 |
| Café and Bistro Cuisine | CUL135 | Spring | 4 | CUL115 and CUL125; co-req CUL145 |
| Advanced Desserts and Pastries | CUL145 | Spring | 4 | CUL115 and CUL125; co-req CUL135 |
| Menu Design and Purchasing | CUL 211 | 3 | ||
| Cake Decorating | CUL119 | 3 | ||
| Classical and International Pastries | CUL217 | Spring | 4 | CUL145 |
| Total Credits | 29 |
Last Modified Date: April 5, 2017
Additional Information
Program Overview
This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. This two semester, 29 credit program is scheduled from September through May.
Career Outlook
Graduates of this program qualify for a variety of entry-level positions in retail bakeries, pastry shops and related pastry production facilities. Students also qualify to transfer most credits to the Associate in Science Degree in Culinary Arts.
Upon Completion of this Concentration Graduates will be able to:
- Demonstrate practiced an acquired technical skills in the usage of tools and equipment found in a typical bakery or commercial pastry production facility.
- Demonstrate the necessary administrative skills common to basic cost control and planning methods found in a typical commercial pastry shop.
- Demonstrate conceptual skills acquired through course work relative to operating a successful pastry shop or bakery facility.