Baking and Pastry Certificate


The Baking and Pastry Certificate is designed to prepare students for employment in such establishments as retail bakeries, fine dining restaurants and hotels, upscale pastry and bake shops, commercial baking and entrepreneurships.

The core courses will help students develop a solid foundation in basic baking skills.  The student may tailor the degree to meet individual goals in areas such as bread baking, cake decorating, wedding cake production, and/or chocolate and sugar show pieces.

Students pursuing the Culinary Arts Associate of Applied Science (AAS) may specialize in Baking and Pastry.  All core courses in the Baking and Pastry Certificate are requirements for the Culinary Arts AAS degree.

2016-2017 Required Courses (18 credits)

Food Safety Foundations (1) or NTR105 Serv-Safe Certification Pre-req. RDG094
CUL160 Baking and Pastry I (3) Pre-req. RDG094, MAT082 or higher
CUL260 Baking and Pastry II (3) Pre-req. CUL160
NTR104 Nutrition (3) and NTR104L Personal Wellness Lab (1) OR
               NTR104 Nutrition (3) and CUL Arts Elective (1) OR
               NTR141 Nutrition & Wellness (4) OR
               CUL268 Nutrition & Special Needs Baking (3) 
               and CUL Arts Elective (1)
NTR223 Food Service Management (3) or HRM103 Managing Food Service Operations (3) Pre-req. CUL105 or NTR105

Choose 4 credits or more from this list:

CUL161 Cake Decorating (1)
CUL162 Cake, Fillings and Frostings (1)
CUL261 Advanced Cake Decorating (1)
CUL262 Wedding Cakes (1)
CUL263 Everything Chocolate (1)
CUL264 Confectionary Show Pieces (1)
CUL265 Artisan Breads (1)
CUL266 Advanced Pastry (1)
Total Credits 18

Employment Opportunities
Pastry chef in restaurants, resorts, bakery departments in grocery stores, and for self-employment

Course Delivery
Face to Face - Online

Signal Peak Campus
Maricopa Campus
San Tan Campus

Central Arizona College - District Office 8470 N. Overfield Road, Coolidge, AZ 85128 Phone: 800-237-9814