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Bucks County Community College

Catalog

Baking and Pastry

Certificate Program

Department of Business and Innovation
Grupp 401 • Phone (215) 968-8227
Certificate Code No. 3150

This certificate program prepares students to pursue employment as a baker, decorator, or pastry professional. Bakers and decorators work in retail bakeshops or supermarket bakeries. Positions as a pastry professional are available in restaurants, hotels, casinos, foodservice locations, and country clubs. Graduates of this program can enter the industry as a cake decorator, baker or pastry cook. Students who complete this program may apply these credits toward the completion of the Chef Apprenticeship Associate of Arts degree programs.

Upon completion of this program, graduates will

  • Identify, and safely utilize the tools and equipment found in the pastry kitchen;
  • Perform various baking and pastry making tasks following industry-accepted safety and sanitation rules and regulations;
  • Utilize a variety of recipes for all types of baking and pastry products;
  • Identify and competently prepare baked goods and pastries;
  • Select and demonstrate appropriate, creatively expressed decorating techniques used to finish cakes, various bakery products, and desserts; and
  • Exhibit work habits and ethical behavior that model a baker, decorator, or pastry professional in the foodservice industry.

Labor Market Analysis
Baking & Pastry Certificate
Learn about the job market, average salary, and necessary level of training you can expect to encounter in the workforce after completing this program based on data from the PA Department of Labor.

Certificate Requirements

Course Credits
COLL101
College Success Seminar
1
CULN130
Baking and Decorating - Techniques and Procedures
3
CULN138
Ice Cream and Frozen Desserts
2
CULN139
Wedding Cake Assembly and Decoration
2
CULN151
Bread Fabrication-Basic
2
CULN152
Bread Fabrication-Advanced A
2
CULN156
Chocolate - Essential Skills A
2
CULN160
Advanced Baking: Pastry A
2
CULN165
Advanced Baking: Cakes A
2
HOSP106
Safety and Sanitation
2
Total Credit Hours 20

Recommended Semester Sequence

First Semester

Course Credits
COLL101
College Success Seminar
1
CULN130
Baking and Decorating - Techniques and Procedures
3
CULN151
Bread Fabrication-Basic
2
HOSP106
Safety and Sanitation
2
Total Credit Hours 8

Second Semester

Course Credits
CULN139
Wedding Cake Assembly and Decoration
2
CULN152
Bread Fabrication-Advanced A
2
CULN156
Chocolate - Essential Skills A
2
Total Credit Hours 6

Third Semester

Course Credits
CULN138
Ice Cream and Frozen Desserts
2
CULN160
Advanced Baking: Pastry A
2
CULN165
Advanced Baking: Cakes A
2
Total Credit Hours 6

A Course requires prerequisite.

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