Baking and Pastry Arts Certificate

Suggested GRCC Program:

Certificate

Please note: The Baking and Pastry Arts certificate program is considering pre-requisites to its classes which are not reflected in this edition of the catalog.

The Baking and Pastry Arts certificate program is designed to prepare graduates for employment in retail deli-bakeries, pastry and bakery shops, commercial bakeries, and hotel and resort bakery and pastry kitchens.

Housed in the GRCC Spectrum Theater building, hands-on laboratory courses include scratch and convenience baking, cake decoration, sugar and chocolate specialty work, and deli-bakery management. The program also includes classes in cost control, sanitation, and personnel management. Students will take a combination of lecture and laboratory courses from professional chefs, bakers and pastry chefs who are experienced and degreed members of the Secchia Institute for Culinary Education faculty. In addition to their course work at the college, students are required to complete a cooperative education work experience under the direct supervision of a professional baker or pastry chef.

Baking and Pastry Arts is designed to be a “Certificate of Completion” program. Graduates will be prepared to directly enter the workforce without the need for additional formal education. There are several associate degree programs in baking and/or pastries around the country with which this program may articulate.

The curriculum is designed to meet the accreditation requirements of both the Retail Bakers Association and the American Culinary Federation Accrediting Commission.

First Semester

• CA 124 - Retail Baking (5/12.50)
• CA 104 - Bakery (5/12.50)
• CA 111 - Restaurant Sanitation and Safety (2/2)
• CA 140 - Hospitality Forms and Formulas (4/4)
• CA 200 - Hospitality Management (3/3)

Second Semester

• CA 204 - Pastry (5/12.50)
• CA 224 - Bakery/Deli Operations (5/12.50)
• CA 135 - Cake Decorating Basics (2/2)
• CA 201 - Food Service Cost Controls and Financial Analysis (3/3)
• CA 234 - Hospitality Marketing (3/3)

Summer (Required)

• CA 180 - Cooperative Education in Culinary Arts (3/3)

Total Credits: 40

Transfer Opportunities:

The Transfer Guide for many bachelor’s degree majors offered at Michigan colleges and universities is available at the Counseling and Career Center and online at www.grcc.edu.