Associate in Applied Science
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.
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.
|CULIN 1103||Fast Casual Dining Operations||2|
|CULIN 1108||Culinary Measurements and Conversionss||2|
|CULIN 1109||Culinary and Baking Nutrition||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.)
Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359
Anna Gay, Program Support Specialist, (630) 942-2502
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