Cake decorating

Baking and Pastry Arts Certificate

Expected Certificate/Degree

Associate in Applied Science

Program Description

The Baking and Pastry Arts certificate provides fundamental skills in baking and pastry arts. Students are employable in the hospitality industry in the areas of baking and pastry.

Program Requirements

This certificate requires 28 credits in the courses listed below.. Please meet with a Faculty or Program Advisor to discuss the details.

Consider joining or visiting with a professional, cultural or interest-based Student Club. Please meet with a Faculty or Program Advisor to discuss the details.

Code Course Name Credits
CULIN 1103 Fast Casual Dining Operations 2
CULIN 1108 Culinary Measurements and Conversionss 2
CULIN 1109 Culinary and Baking Nutrition 1
CULIN 1120 Sanitation 1
CULIN 1170 Baking Science and Techniques 2
CULIN 1171 Baking Fundamentals 3
CULIN 1172 Pastry Fundamentals 3
CULIN 1173 Concept Development for Bakeries 2
CULIN 1174 Cake Decorating Foundations 2
CULIN 1175 Specialty Baking 3
CULIN 2176 Intermediate Baking and Pastry Production 4

Total Credits: 25

Select three credits from any course in the Culinary or Hospitality and Tourism program. (In addition to the courses listed above.)



Contact Information

Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359

Anna Gay, Program Support Specialist, (630) 942-2502

Nancy Carey, Assistant Professor, Baking and Pastry Arts, (630) 942-3378

David Kramer, Chair, Associate Professor, Culinary, Baking and Pastry Arts, (630) 942-2868

Tim Meyers, Chair, Professor, Culinary, Baking and Pastry Arts, (630) 942-3223

Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048