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.
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-125Principles 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-111Food Service Sanitation and Skills
3
CUL-119Introduction to Cake Decorating
3
Uniforms and tools are required for this course. This course is for Culinary Arts Students Only.
Total Credits:
Semester 1 Advising Note:
Semester 2 Spring
Credits
Milestone
GenEd
Note
Pre-req
CUL-135Café 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-145Advanced 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-211Menu Design and Purchasing
3
CUL-217Classical and International Pastries
4
Uniforms and tools are required for this course. Offered in spring semester only.
Prerequisites: CUL-145
Total Credits:
Semester 2 Advising Note:
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.
