Culinary Arts | Baking 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.
Courses
- CUA 1000 — Culinary Program Fundamentals
- CUA 1001 — Food Safety and Sanitation
- CUA 1005 — Food Service Concepts and Management Skills
- CUA 1045 — Introduction to Baking
- CUA 1050 — Baking:Decorating and Presentation
- CUA 1051 — Baking:Intermediate Bread Preparation
- CUA 1052 — Individual Fancy Dessert Production
- CUA 1056 — Nutrition for the Hospitality Professional
- CUA 2036 — Advanced Baking
- CUA 2062 — Purchasing for the Hospitality Industry