Baking & Pastry

Course Listing

Baking & Pastry
Diploma
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/3288 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 Courses

Core Courses
CULA210 Nutrition (3 credits)
CULB101 Concepts & Theories of Culinary Techniques (2 credits)
CULB103 Fundamentals of Classical Techniques (6 credits)
CULB108 Sustainable Purchasing & Controlling Costs
CULB112 Latin Cuisine (2 credits)
CULB113 American Regional Cuisine (6 credits)
CULB123 Introduction to Baking and Pastry Techniques (6 credits)
CULB212 Asian Cuisine (2 credits)
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
Print course listing

Note: The Art Institute of Michigan 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.