Culinary Management
Baking and Pastries Certificate of Proficiency
A Certificate of Proficiency (Career)
Application Code 264
For Curriculum Information Contact the Business and Computer Systems Division
Room DH-239—(443-518-1520)

This Certificate of Proficiency in Baking and Pastries in Culinary Management is designed for individuals who are interested in pursuing a career in the culinary field, focusing on baking.  Students enrolling in this certificate will develop skills related to baking in a professional environment, including food handling, purchasing, cost control, service skills and management skills.  Students completing the certificate program will be ready to enter the culinary field in baking at an entry level position.

CMGT-100Culinary Basics1 credit
CMGT-110Culinary Supervision2 credits
CMGT-135Baking and Pastries3 credits
CMGT-220A la Carte Production1 credit
CMGT-225Culinary Field Internship1 credit
CMGT-230Plated Desserts3 credits
CMGT-240Baking and Pastries Showpieces3 credits
CMGT-250Cake Decorating and Candy Making3 credits
HMGT-101Introduction to Hospitality Management3 credits
HMGT-111Foodservice Sanitation and Safety1 credit
HMGT-225Hospitality Purchasing and Cost Control3 credits
NUTR-211Nutrition3 credits
Total number of credits for Certificate:  27