The Advanced Baking and Pastry program provides students with hands-on learning experience in baking and pastry techniques. Students receive instruction in creating artisan breads, desserts, pastries, chocolates and confections, wedding cakes and centerpieces, as well as theoretical knowledge that underlies competency in the field.
Chocolates and Confections
Pre-requisites for the Advanced Baking & Patry Program:
CULA 105- Food Service Sanitation (or proof of current Serve Safe certification)
CULA 165- Baking and Pastry (or equivalent, with a grade of “C-“ or higher; please provide course syllabus)
OR completion of an Associate’s degree, or higher, in Culinary Arts.