Certificate in Patissier

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.

Class Requirements

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