Course ListingBaking & Pastry
Published June 1, 2016
Student Learning Outcomes
See ge.artinstitutes.edu/programoffering/3293 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
1. Safety and Sanitation: Graduates demonstrate the ability to establish and maintain safety and sanitation procedures.
2. Cooking: Graduates demonstrate the ability to prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
3. Cuisines: Graduates demonstrate the ability to produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
4. Problem Solving: Graduates demonstrate the ability to design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
Program CoursesCULA210 Nutrition
CULB101 Concepts & Theories of Culinary Techniques
CULB103 Fundamentals of Classical Techniques
CULB108 Sustainable Purchasing & Controlling Costs
CULB112 Latin Cuisine
CULB113 American Regional Cuisine
CULB123 Introduction to Baking and Pastry Techniques
CULB212 Asian Cuisine
BAPB102 European Cakes & Tortes
BAPB202 Advanced Patisserie & Display Cakes
BAPB203 Artisan Breads & Baking Production
CULB208 Management, Supervision & Career Development
BAPB212 Chocolate, Confections & Centerpieces
TOTAL CREDITS REQUIRED FOR GRADUATION 51
Note: The Illinois Institute of Art - Chicago reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.