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Discipline: Certificate: Baking and Pastry - N0455

Course Name	Course Number	Objectives
Artisan Bread	CUL 117	Demonstrate steps to opening an artisan bakery Differentiate flours
Baking and Pastry I	CUL 105	Demonstrate techniques to apply visual appeal to plated desserts. List and describe the stages of the baking process.
Baking and Pastry II	CUL 106	Prepare and evaluate a variety of pastries. Describe and demonstrate the mixing methods for various categories of cakes.
Food Safety and Sanitation	HRM 52	Determine the presence of foodborne-illness outbreak. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Specialty Cakes	CUL 118	Create a specialty cake Demonstrate accuracy in following baking formulas.
World Baking	CUL 116	Produce Regional Recipe Packet Create a region specific dessert menu