Culinary Management
Baking and Pastries Certificate of Proficiency
A Certificate of Proficiency (Career)
Application Code 234a
For Curriculum Information Contact the Business and Computer Systems Division
Room DH-239—(443-518-4441)
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-101 | Introduction to Culinary Arts OR | 3 credits |
| HMGT-101 | Introduction to Hospitality Management | 3 credits |
| HMGT-111 | Foodservice Sanitation and Safety | 1 credits |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 credits |
| CMGT-120 | Culinary Supervision | 3 credits |
| CMGT-135 | Baking and Pastries | 3 credits |
| CMGT-145 | Food Service Facility Planning | 3 credits |
| CMGT-235 | International Breads | 2 credits |
| CMGT-240 | Baking and Pastries Showpieces | 3 credits |
| CMGT-250 | Cake Decorating and Candy Making | 3 credits |
| Total number of credits for Certificate: 24 |
