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 1 Advising Note:

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:
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.