Baking and Pastry Specialization

This nine-course series is designed to provide an opportunity for non degree-seeking students to learn and develop expertise in the field of baking and pastry. Students are required to take the Placement Test to enroll in these courses. A 2.0 grade point average is required to earn a letter of recognition and to articulate into the diploma/degree program.

For information, contact the culinary department at (609) 343-4944..

Courses Credits
*HOSP132-Food Service Sanitation
1
CUBP100-Introduction to Culinary Baking and Pastry
3
CUBP110-Fundamentals of Baking
2
CUBP120-Basic Pastry Preparation
2
CUBP210-Advanced Baking
2
CUBP211-Principles of Baking Artisan Breads
2
CUBP220-Advanced Classical Pastry
2
CUBP221-Advanced Decorative Concepts in Pastry Arts
2
CUBP223-Elements of Wedding Cake Design
2
TOTAL CREDITS REQUIRED
18

ZBAK (Fall 2013)

*Prerequisite to be taken before or concurrent to program courses or student may show proof of Servsafe Certification