;

Baking and Pastry Entrepreneur (BP) Occupational Certificate

Overview and Award Outcomes

Overview

The Baking and Pastry certificate prepares individuals for entry into the baking and pastry industry, including opportunities to work in independently-owned bakeries and restaurants, as well as opportunities in other food service businesses. Baking and pastry students will learn cake decorating, chocolates and confection sugars, plate presentation, and fundamentals of baking and pastry. 

Award Outcomes

Prepare high quality baked goods, pastries, and sauces in a cost effective and efficient manner as utilized in professional foodservice operations

Develop knowledge in baking and pastry production operations

Create a variety of menus, based on selected recipes for baked goods consumption

Follow accepted safety and sanitation standards when storing and preparing baked goods

 

Career Opportunities

Starting, buying, or managing a baking and pastry business is a rewarding career option for students.  In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are also available to graduates such as restaurant bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers.

Program Requirements

Technical Studies Required 20 Credits

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1270Creams, Custards, Mousses, and Sauces

2

CULA1275Artisan Breads

4

CULA1280Chocolates and Confections

2

CULA1290International and Regional Pastry

4

CULA1295Entremets and Specialty Cakes

2

General Education Required 0 Credits

Course NumberCourse TitleCourse Credits

General Education Elective 0 Credits

Course NumberCourse TitleCourse Credits

Technical Studies Elective 0 Credits

Course NumberCourse TitleCourse Credits

Total Occupational Certificate Credits 20

Course NumberCourse TitleCourse Credits

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1270Creams, Custards, Mousses, and Sauces

2

CULA1275Artisan Breads

4

Total Credits  12

Second Semester

Course NumberCourse TitleCourse Credits
CULA1280Chocolates and Confections

2

CULA1290International and Regional Pastry

4

CULA1295Entremets and Specialty Cakes

2

Total Credits  8

Graduation (20 credits)

Semester listings reflect the recommended sequence. Due to circumstances beyond our control, the information herein is subject to change without notice.


4/30/2021 : BP 7120 / EP