Culinary Arts | Pastry Decorator 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 Decorator 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
  • Identify common baking and pastry equipment and demonstrate the proper use and cleaning
  • 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
  • Prepare an assortment of icings and fondant to demonstrate proper piping techniques including swags, ruffles, various royal icing flowers, latticework, run outs, lace and filigree
  • Prepare gum paste and create various flowers and decorations