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Pastry Entrepreneur (BP) Occupational Certificate

Overview and Award Outcomes

Overview

The Pastry Entrepreneur certificate builds upon baking and pastry foundational skills, preparing students for career opportunities to run independently-owned bakeries and restaurants, as well as leadership opportunities in other food service businesses. Baking and pastry students learn more specialty baking skills, cost control, menu planning, nutritional components of foods and desserts, and basic supervisory skills.  Additionally, entrepreneur training provide students with the innovation, management, marketing, communication, and financial skills required to successfully start and run a culinary business. The program gives students a basic background in the theory, process, and practice of culinary entrepreneurship. Courses for the program are delivered in a mix of classroom and online formats.

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

Practice inclusive human relationship skills as part of the diverse hospitality industry

Create a professional career plan utilizing portfolio format

Demonstrate innovative thinking in the development of culinary business models, products and services

Apply operations concepts to solving business problems

 

Career Opportunities

Starting, buying, or managing a culinary business is a solid career option for students.  In recent years, the allure of entrepreneurship has increased in the food industry, particularly in the food truck sector.  In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are also available to graduates such as restaurant cooks, banquet cooks, 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 25 Credits

Course NumberCourse TitleCourse Credits
CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1700Human Relations Management

2

CULA2090Advanced Baking for Health and Special-Needs

2

CULA2185Baking and Pastry Capstone

2

ACCT1000Introduction to Accounting

3

BUSN1510Entrepreneurship

3

BUSN2015Marketing Applications

3

BUSN2085Small Business Operations

4

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 25

Course NumberCourse TitleCourse Credits

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
BUSN1510Entrepreneurship

3

CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1700Human Relations Management

2

CULA2090Advanced Baking for Health and Special-Needs

2

Total Credits  13

Second Semester

Course NumberCourse TitleCourse Credits
ACCT1000Introduction to Accounting

3

BUSN2015Marketing Applications

3

BUSN2085Small Business Operations

4

CULA2185Baking and Pastry Capstone

2

Total Credits  12

Graduation (25 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 7121 / EP