Culinary Co-op II

Degree candidates in the Culinary Arts curriculum are required to complete one hundred hours of on-the-job experience for which they are paid by their respective employers. This course is a […]

Baking and Pastry Arts Co-op II

Degree candidates in the Baking and Pastry Arts curriculum are required to complete one hundred hours of on-the-job experience for which they are paid by their respective employers. The students […]

Testing and Practical Exam

This course will have an extensive review of the skills, techniques, and knowledge covered in the previous baking degree courses. This course will culminate with a hands-on practical exam. (Pre-requisites: […]

Advanced Pastry Theory

This course will cover the theoretical aspects of the advanced pastry arts courses. This course will be taught only as a Co-requisite to the four spring senior baking labs. (Co-requisites: […]

Advanced Bakery Techniques

Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Bakery production will be emphasized, as well as exposure to the […]

Petit Fours and Mignardise

A variety of small confections that are usually one or two bites in size will be the focus of this course. (Co-requisites: CULA23W7, 238W, 241W, 242W or POI)

Advanced Pastries and Plated Desserts

This hands-on production course gives the student the opportunity to expand on the baking skills and fundamentals learned in the course Individual Pastries and Plated Desserts. (Prerequisite: CULA127W; Co-requisite: CULA241W […]

Advanced Cake Decorating and Design

This course covers the combination of talent, skill, and knowledge needed to create wedding cakes and other specialty cakes. (Prerequisite: CULA126W; Co-requisite: CULA241W or POI)

Advanced Baking Theory

The students will advance their understanding of baking principles and theory as it relates to their production classes. This course will be taught only as a Co-requisite to the four […]

Bakery Techniques

Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Bakery production will be emphasized as the student gains job experience […]

Chocolates and Confections

The production of chocolates and other confections will be covered as well as the techniques necessary to work with chocolate and sugar. (Co-requisites: CULA231W, 232W, 233W, 236W or POI)

Dessert Buffets and Displays

The students will have the opportunity to showcase their skills through the presentation and display of a wide variety of bakery products. (Co-requisites: CULA231W, 232W, 234W, 236W or POI)