The Advanced Baking and Pastry, Certificate is intended for specialization in bakeries. Students build upon skills learned in the Basic Baking and Pastry, Certificate and are introduced to: the components of contemporary dessert preparation and plating; preparation of one to two bite petit fours, small tarts, and cookies in passed receptions; classical European torts; and chocolates and confections with intensive hands-on production.
The Advanced Baking and Pastry, Certificate builds upon the Basic Baking and Pastry, Certificate and is embedded within the Baking and Pastry, Associate of Applied Science.
Enrollment in this program is limited. See the Selective Admissions requirements in the Admission section of this Catalog.
Marketable skills for this award include: detail-oriented, team work, technical skills, and time management.
Certificate of Proficiency
TSI Reading & Writing Complete
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