The baking and pastry arts certificate program provides the skills necessary to enter bakeries, pastry shops, restaurants and hotel bakery and pastry kitchens.
The curriculum prepares students in quality baking and pastry preparation. The two core courses start with the fundamental skills and build gradually to the more advanced and refined skills. Topics covered include professionalism, safety and sanitation, dietetic baking, baking processes and techniques, pies, tarts, contemporary tortes, French pastry, cold and frozen desserts, chocolates, cake decoration, breads, cookies and many other related nutritional desserts.
This program contains some courses restricted to students officially admitted to this program. Students who satisfactorily complete the program requirements qualify for a certificate of program completion.
This program requires a special admissions process. Contact the Admissions and Welcome Center at 734-462-4426 or firstname.lastname@example.org to complete an application.
Not all courses are offered each semester. Students should work with an academic advisor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution’s requirements/guides or discuss their options with an academic advisor. Number of credits may vary depending on the course selection.
Schoolcraft program code # 1YC.00247
Download the Curriculum Guide (PDF)
These courses are pre-program requirements and not included in program totals.
Total Credits: 4
First Year - Fall Semester
Total Credits: 20
First Year - Winter Semester
Total Credits: 15
Program Total: 35 Credits
* If student provides documentation of current ServSafe certification, CUL 102 is not required. This course is also open to any Schoolcraft student.