Culinary Arts | Pastry Certificate

Students will be required to have completed or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 Culinary Program Fundamentals, CUA 1001 Food Safety and Sanitation, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

Program Learning Outcomes

Upon completion of the Culinary Arts: Pastry certificate program, students should be able to:

• Demonstrate proper safety and sanitation practices required in the commercial kitchen
• Demonstrate proper knife care, handling, and usage
• Describe the use of equipment, tools, and utensils commonly used in bakery production
• Explain the basic mixing methods used in pastry and baking production
• Prepare a variety of baked goods and evaluate the qualities of a properly produced product
• Produce a variety of individual desserts and demonstrate proper plating techniques
• Produce a variety of candies and confections to include caramels, brittles, gelatin and pectin based, meringue and chocolate confections

Additional information is available on the Culinary Arts web page. 

Certificate Requirements

Course List

Code	Title	Hours
CUA 1000	Culinary Program Fundamentals	3
CUA 1001	Food Safety and Sanitation	2
CUA 1045	Introduction to Baking	4
CUA 1052	Individual Fancy Dessert Production	3
CUA 1053	Confectionaries & Petit Fours	3
Total Hours		15