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Discipline: Certificate: Baking and Pastry - N0455

Course Name	Course Number	Objectives
Artisan Bread	CUL 117	Demonstrate knowledge of bread making. Differentiate flours
Baking and Pastry I	CUL 105	List and describe the stages of the baking process. Demonstrate techniques to apply visual appeal to plated desserts.
Baking and Pastry II	CUL 106	Describe and demonstrate the mixing methods for various categories of cakes. Prepare and evaluate a variety of pastries.
Food Safety and Sanitation	HRM 52	Determine the presence of foodborne-illness outbreak. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Specialty Cakes	CUL 118	Create a specialty cake. Identify and explain the components of cakes, fillings, buttercreams/frostings, and décor, including flavors and textures for celebration and wedding cakes.
World Baking	CUL 116	Produce Regional Recipe Packet Create a region specific dessert menu