Baking and Pastry Arts - Culinary Management Certificate (Career)
APPLICATION CODE 345
For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.
This certificate is designed for individuals who are interested in pursuing a career in the baking and pastry arts field. Students enrolling in this certificate will develop skills related to baking in a professional environment, including food handling, purchasing, cost control, service skills, and management skills. At the end of this program, students will be able to apply classical baking and pastry techniques to commercial items such as yeast dough products, cakes, cookies, pies, and confections including chocolates and sugar applications. Students completing this certificate will be ready to enter a professional baking and pastry operation at an entry-level position.
Suggested Semester 1
| CMGT 121 | Foodservice Safety and Sanitation | 2 |
| CMGT 150 | Kitchen Applications and Management | 3 |
| CMGT 201 | Nutrition for Food Service Professionals | 3 |
| PMGT 135 | Baking and Pastries | 3 |
Suggested Semester 2
Suggested Semester 3
Total Credit Hours: 32
A graduate should be able to
- Function at the entry-level or mid-level management position within the hospitality field.
- Maintain appropriate cost control and financial management skills.
- Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- Operate in a context of legal, ethical, and service modes as set by the industry.