|Course Title||Course Number||Semester Taken||Credits||Prerequisites|
|Food Service Sanitation and Skills||CUL111||3|
|Introduction to Culinary Arts||CUL115||Fall||4||co-req CUL125|
|Principles of Baking||CUL125||Fall||4||co-req CUL115|
|Café and Bistro Cuisine||CUL135||Spring||4||CUL115 and CUL125; co-req CUL145|
|Advanced Desserts and Pastries||CUL145||Spring||4||CUL115 and CUL125; co-req CUL135|
|College Writing I||ENG111||3||ENG095 and ESL098 or RDG095 or placement|
|Classical and International Pastries||CUL217||Spring||4||CUL145|
View Gainful Employment Information for Pastry Arts Certificate Program.
This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. This two semester, 29 credit program is scheduled from September through May.
Graduates of this program qualify for a variety of entry-level positions in retail bakeries, pastry shops and related pastry production facilities. Students also qualify to transfer most credits to the Associate in Science Degree in Culinary Arts.
For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our website at www.bhcc.mass.edu/ certificate-programs.