This course of study is designed to teach and train students to become skilled bakers
and pastry chefs. Associated niches include chocolatiers, artisan bakers, cake designers
and decorators, and restaurant pastry chefs.
Interested students should submit an electronic application here, as well as a copy
of their high school transcript or high school equivalency, and an ACT score report
or comparable alternative. See a program advisor for additional information regarding
testing opportunities.
Program participants are eligible to obtain ServSafe Sanitation certification through
the National Restaurant Association upon completion of the Sanitation and Safety course.
FIRST SEMESTER
CUT 1153 Introduction to Culinary Arts
3 Semester Hours
HRT 1213 Sanitation and Safety
3 Semester Hours
HRT 1114 Culinary Principles I
4 Semester Hours
CUT 1224 Principles of Baking
4 Semester Hours
BPT 1911 Supervised Work Experience
1 Semester Hour
SECOND SEMESTER
BPT 1224 Cookies, Mignardise, and Frozen Desserts 4 Semester
Hours
BPT 2214 Artisan Breads and Viennoiserie
4 Semester Hours
BPT 1234 Classic Pastry, Pies and Tarts
4 Semester Hours
CUT 2223 Menu Planning
3 Semester Hours
BPT 1921 Supervised Work Experience
1 Semester Hour