Culinary Baking and Pastry Arts Diploma CBA2

This program is designed to prepare students to work in the rapidly changing, culturally diverse culinary professions. Student will learn the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students will have the opportunity to learn a variety of international and classical pastries and desserts using basic and advance techniques, which meet industry quality standards. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field such as bakers or pastry chefs.

Minimum Test Scores:

Next Gen. ACCUPLACER

Reading:	224
Writing:	236
Arithmetic:	229

Curriculum

Basic Skills Courses

ENGL 1010	Fundamentals of English I	3
MATH 1012	Foundations of Mathematics	3
EMPL 1000	Interpersonal Relat & Prof Dev	2

Occupational Courses

COLL 1010	College and Career Success Skills	3
CUUL 1000	Fundamentals of Culinary Arts	4
CUUL 1110	Culinary Safety and Sanitation	2
CUUL 1120	Principles of Cooking	6
CUUL 1220	Baking Principles	5
CUUL 1520	Baking Science	4
CUUL 1530	European Cakes and Tortes	4
CUUL 1540	Artisan and Specialty Bread	4
CUUL 1550	Hot and Cold Plated Desserts	2
CUUL 1560	Cake Design and Decorating	3
CUUL 1570	Confection Artistry	4
CUUL 1580	Chocolate Artistry	3
CUUL 2000	Dessert/Bread Retail Product	4
CUUL 2190	Principles- Culinary Leadership	3

Minimum Length of Program: 4 Term(s)

Total Credit Hours: 59