Baking and Pastry Arts, Certificate

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The Baking & Pastry Arts certificate is designed for students who are interested in becoming a professional pastry chef or obtaining skills for a career in the culinary industry. Student success is a priority in this student focused program offering a comprehensive curriculum and actual practice in all aspects of the baking & pastry arts. Emphasis will be on the technical and management skills needed to work in restaurants and foodservice operations. Students will have the opportunity to apply and practice skills acquired in a real-world environment. This program provides a solid foundation for a great and exciting culinary career.

Upon completion of this program, graduates will be able to:

Demonstrate proficiency in basic industry terminology.
Practice standards in behavior, grooming and dress that is expected of an industry professional.
Learn standards of sanitation and food safety as established by the SERV SAFE® program.
Utilize proficiency in techniques of preparation and presentation.
Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in menu planning, food preparation and storage.
Analyze quality customer service including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously.
Apply the principles of menu planning and layout to the development of menus.
Summarize the overall concept of purchasing and receiving practices in foodservice operations.

First Year

Fall Semester

ENGL 101 - English Composition I Credits: 3
CULA 103 - Food Service Sanitation Credits: 1
BAKE 105 - Basic Skills and Principles Credits: 3
BAKE 110 - Basic Baking Credits: 3
BAKE 115 - Introduction to Cakes & Fillings Credits: 3
BAKE 118 - Advanced Baking & Pastry Credits: 3

Total Semesters Hours: 16

Spring Semester

GNED 000 - General Education Elective Credits: 3
BAKE 120 - Basic Breads Credits: 3
BAKE 125 - Advanced Breads & Dough Credits: 3
BAKE 130 - Frozen & Plated Desserts Credits: 3
HOST 280 - Hospitality & Culinary Arts Internship Credits: 2

Total Semester Hours: 14

General Education Elective Courses

Choose from the list of approved General Education courses listed in the College catalog.

Developmental Courses

Sussex has embraced a practice of directed self-choice whereby students are encouraged, through guided conversations with an advisor, to best determine their readiness for this course. Students should be aware that Developmental Studies exist and are available to help strengthen skills and encourage success. Pursuing testing and/or developmental courses is entirely up to the student. Further, testing, though providing a valuable reference point for reflection, does not create for the student an obligation to follow Accuplacer recommendations.

The exception to this is where students seek enrollment in higher-level math courses. Students wishing to enroll in the following math courses are required to take and adhere to placement guidance from, the Advanced Algebra and Functions test, as part of Accuplacer, through the college’s testing center, for admission into any of the following courses: MATH 110, MATH 112, and MATH 113. Please note, courses in other disciplines may also require advanced mathematics placement. Students should check with their advisor.