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Discipline: Certificate: Baking and Pastry - N0455

Course Name	Course Number	Objectives
Artisan Bread	CUL 117	Demonstrate steps to opening an artisan bakery Differentiate flours
Baking and Pastry I	CUL 105	List and describe the stages of the baking process. Demonstrate techniques to apply visual appeal to plated desserts.
Baking and Pastry II	CUL 106	Describe and demonstrate the mixing methods for various categories of cakes. Prepare and evaluate a variety of pastries.
Food Safety and Sanitation	HRM 52	Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms. Determine the presence of foodborne-illness outbreak.
Specialty Cakes	CUL 118	Produce and design of a custom cake. Create a production schedule, using the schedule produce a final product.
World Baking	CUL 116	Produce Regional Recipe Packet Create a region specific dessert menu