College Catalog
Baking and Pastry Arts
This Baking and Pastry Arts Curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production, and food marketing.
Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.
Certificate Program
| Course Hours Per Week | Semester Hours | |||
|---|---|---|---|---|
| First Semester (Fall) | Class | Lab | Credit | |
| CUL-110 | Sanitation & Safety | 2 | 0 | 2 |
| CUL-110A | Sanitation & Safety Lab | 0 | 2 | 1 |
| CUL-160 | Baking I | 1 | 4 | 3 |
| Credit Hours | 3 | 6 | 6 | |
| Second Semester (Spring) | Class | Lab | Credit | |
| BPA-150 | Artisan & Specialty Bread | 1 | 6 | 4 |
| BPA-165 | Hot and Cold Desserts | 1 | 4 | 3 |
| Credit Hours | 2 | 10 | 7 | |
| Third Semester (Summer) | Class | Lab | Credit | |
| BPA-130 | European Cakes and Tortes | 1 | 4 | 3 |
| Credit Hours | 1 | 4 | 3 | |
| Total Required Minimum Semester Hours Credit | 16 | |||
Professor Martin Brunner, Baking and Pastry Arts Coordinator
113 Little Hall
910.695.3932
brunnerm@sandhills.edu