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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

Division: Professional Studies

Department: Hospitality

Degree Type: Certificate

View Course Schedules

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.