Students completing the Certificate in Patissier have the skills to create the modern repertoire of pastries, cakes, candies and ices and have mastered the techniques needed to work as a pastry chef in any kitchen.
CORE REQUIREMENTS: (16 HRS.)
CULA 113L Basic Pastries I (1)
CULA 114 Commercial Baking (4)
CULA 212L Advanced Baking I (1)
CULA 213L Basic Pastries II (1)
CULA 221L Advanced Baking II (1)
CULA 232L Cake Making (1)
CULA 233L Cake Decorating (1)
CULA 234L Chocolate and Sugar Workshop (1)
CULA 235L The Plated Dessert (1)
CULA 250 Pastry Presentation and Display (4)
HRMG 118 Sanitation and Safety (2)
NOTE: See First-Year Student Success Course Requirement on Page 8.
TOTAL 18 CREDITS