Baking & Pastry

Course Listing

Baking & Pastry
Diploma
Published January 1, 0001

Student Learning Outcomes

Program Objectives

Upon successful completion of the program, graduates will have the opportunity to:

  • Establish and maintain safety and sanitation procedures.
  • Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
  • 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.
  • Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
  • Seek employment in retail, commercial and institutional food service settings in entry-level job positions.

See ge.artinstitutes.edu/programoffering/911 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

COURSE LISTING

CU1303 Concepts & Theories of Culinary Techniques
CU1315 Latin Cuisine
CU1350 Management, Supervision & Career Development
CU1602 American Regional Cuisine
CU1610 Fundamentals of Classical Techniques
CU1615 Introduction to Baking & Pastry Techniques
CU2331 Artisan Breads & Baking Production
CU2337 European Cakes and Tortes
CU2347 Advanced Patisserie & Display Cakes
CU2351 Sustainable Purchasing & Controlling Costs
CU2640 Chocolate, Confections & Centerpieces
GS2420 Nutrition Science

TOTAL CREDITS REQUIRED FOR GRADUATION 55

Program Electives

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Note: The Art Institute of Colorado 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.