Bunker Hill Community College

Bunker Hill Community College

Pastry Arts Certificate Program

Certificate Professional Studies - Hospitality

The information below applies to students entering the program in fall 2019. Current students - log in to BHCC Self-Service to review the most accurate program requirements for your catalog year, or contact LifeMap/Advising for more information. Prospective students - go to bhcc.edu/admissions and contact an admissions counselor.
Semester 1 Fall Credits Milestone GenEd Note Pre-req
CUL-115 Introduction to Culinary Arts
4

Milestone courses should be taken in the order shown.

CUL-115 offered in the fall semester only. Uniforms and tools are required for this course.

Co-requisite: CUL-125

CUL-125 Principles of Baking
4

Milestone courses should be taken in the order shown.

CUL-125 offered only in the fall semester.  Uniforms and tools are required for this course.

Co-requisite: CUL-115

CUL-111 Food Service Sanitation and Skills
3
CUL-119 Introduction to Cake Decorating
3

Uniforms and tools are required for this course.  This course is for Culinary Arts Students Only.

Total Credits:
Semester 2 Spring Credits Milestone GenEd Note Pre-req
CUL-135 Café and Bistro Cuisine
4

Milestone courses should be taken in the order shown.

CUL-135 only offered in the spring semester.  Uniforms and tools are required for this course.

Prerequisites: CUL-115 and CUL-125; Co-requisite: CUL-145

CUL-145 Advanced Desserts and Pastries
4

Milestone courses should be taken in the order shown.

CUL-135 offered in the spring semester only.  Uniforms and tools are required for this course.

Prerequisite: CUL-115 and CUL-125; Co-requisite: CUL-135

CUL-211 Menu Design and Purchasing
3
CUL-217 Classical and International Pastries
4

Uniforms and tools are required for this course.  Offered in spring semester only.

Prerequisites: CUL-145

Total Credits:
Last Modified Date: April 22, 2019

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.

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.