Culinary Arts Baking and Pastry

Program information

On completion of certificate, students who are looking to continue to the AAS in Culinary Arts/Baking and Pastry Arts option will be credited with these classes (CUL 151 Essentials of Baking I, CUL 152 Essentials of Baking II, CUL 153 Baking Technologies, CUL 140 Sanitation for Culinarians, CUL 240 Purchasing for Culinarians and CUL 154 Introduction to Showpiece and Display) for a smooth transition into the program with the required C- grade.

Program Goals Statement

The Baking and Pastry Arts Certificate prepares students for entry level employment in the food service industry. Graduates could work in kitchens or a wide variety of establishments, and could also transfer for further study. This program focuses on practical training for the realistic baking job settings.

After BCC

  • On completion of this certificate, students can transition to the AAS in Culinary Arts Baking and Pastry Arts option (with required C- grade) or continue to entry-level foodservice position in the workforce.
Total credits:

Course Sequencing

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Sub-Total Credits






Degree Offered

Certificate in Achievement in Baking and Pastry Arts

Program Contact

Vidyanidhi Rege,

Gloria Cabral, Coordinator of Culinary Arts and Baking & Pastry Arts and Professor of Baking & Pastry Arts,