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Culinary Arts - Pastry Cook - Certificate Level 1

The Pastry Cook Certificate Level I Award is designed to prepare students for challenging positions in contemporary bakeshops of restaurants, hotels, country clubs, hospitals, and large scale baking operations. Hands-on instruction is taught in specialized classrooms and practical labs and include work experience in the preparation and cooking of a variety of breads, rolls, pastries, pies, and cakes. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet baking.


Prerequisite Courses


Semester 1
PSTR 1301 Fundamentals of Baking 3
CHEF 1205 Sanitation and Safety 2
Semester 2
PSTR 1305 Breads and Rolls 3
PSTR 1306 Cake Decorating I 3
PSTR 1310 Pies, Tarts, Teacakes and Cookies (Capstone) 3
PSTR #3## Program Approved Elective 3
Semester 3


Semester 1
Semester 2
Semester 3
Total Credits 17

1 PSTR 1340, 1391, 2301, 2307, 2331, or 2350.

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.