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 bake shops 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 food service industry.
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.