Pastry and Baking Certificate

Certificate

Courses

• CULA1611 — Introduction to Baking
• CULA1612 — Essential Pastry Techniques
• CULA1613 — Natural Leaveners and Artisan Bread Methods
• CULA1614 — Special Occasion Cake Design
• CULA1615 — Food Safety and Sanitation for Pastry Professionals
• CULA1616 — Baking Math: Weights, Ratios, and Scaling
• CULA1671 — Dessert Composition and Presentation
• CULA1672 — Gluten-Free, Dairy-Free, and Allergen Safe Baking
• CULA1673 — Confiserie Arts: Chocolate and Sugar Work
• CULA1674 — Patisserie and Bakery Operations
• CULA1675 — Capstone: Bakery Menu Development
• CULA1676 — Baking Science: Ingredients and Functions
• CULA1677 — Formulas, Costs, and Profitability in Baking
• MATH0745 — Fundamental Mathematics
• READ0721 — Reading 1
• READ0724 — Fast Track Reading

Source ↗

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