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Culinary Arts - Baking & Pastry Arts - Certificate Level 2

The Baking & Pastry Arts Certificate provides students with the necessary theoretical knowledge and technical skills to become successful pastry professionals. Students develop competencies in breads, rolls, cake production and decoration, chocolates and confections, contemporary plated desserts and production pastry techniques. Concepts of baking theory and nutrition, food safety and sanitation, bakery service operations, and supervision skills focus on professional and management skills development necessary for success in the workplace.


Prerequisite Courses


Semester 1
EDUC 1300 Learning Framework 3
PSTR 1301 Fundamentals of Baking 3
PSTR 1306 Cake Decorating I 3
PSTR 1310 Pies, Tarts, Teacakes and Cookies 3
CHEF 1205 Sanitation and Safety 2
Semester 2
PSTR 1343 Bakery Operations and Management 3
PSTR 1305 Breads and Rolls 3
PSTR 2307 Cake Decorating II OR
PSTR 2350 Wedding Cakes 3
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
HAMG 1324 Hospitality Human Resources Management 3
Semester 3
PSTR 2301 Chocolates and Confections 3
PSTR 2370 Supervised Study: Capstone in Baking & Pastry (Capstone) 3
PSTR 2331 Advanced Pastry Shop 3
PSTR 1340 Plated Desserts 3


Semester 1
Semester 2
Semester 3
Total Credits 41

Capstone Statement

A capstone course is a course designed to provide opportunities for students to integrate knowledge from their core and concentration courses, to gain insight into the meanings of professionalism and professional practice, and to reflect on the norms of a discipline or profession.