Overview
Imagine yourself working while enjoying the aroma of freshly baked cookies, pies, cakes, and fancy desserts. WMCC can help develop your creative and baking talents! Join our Baking and Pastry Arts Certificate program and enroll in classes covering all areas of baking including bread making, cake decorating and design, chocolates, confections, and decorative centerpieces.
New Hampshire Culinary Institute offers a Baking and Pastry Arts certificate in addition to degrees in Culinary Arts and Baking and Pastry Arts. This certificate is designed for those seeking high-quality culinary training without pursuing a Baking and Pastry Arts degree. The certificate focuses on hands-on baking courses and eliminates the general education course requirements for degree completion. Credits earned through the Baking and Pastry Arts certificate can transfer into the Baking and Pastry Arts degree if the student chooses to pursue the degree.
First Year
| Fall Semester | Lec | Lab | Cr | |
| CULA111W | Soups, Sauces and Basic Techniques | 0 | 3 | 1 |
| CULA112W | Introductory Food Production | 0 | 3 | 1 |
| CULA114W | Quantity Food Production | 0 | 3 | 1 |
| CULA115W | Food Theory and Meat Fabrication | 3 | 0 | 3 |
| CULA116W | Food Service Sanitation | 3 | 0 | 3 |
| CULA122W | Introduction to Garde Manger | 0 | 3 | 1 |
| Semester Total | 6 | 12 | 10 | |
| Spring Semester | Lec | Lab | Cr | |
| CULA117W | Introduction to Baking | 0 | 3 | 1 |
| CULA118W | Patisserie | 0 | 3 | 1 |
| CULA121W | Baking Theory | 3 | 0 | 3 |
| CULA123W | Table Service and Mixology | 3 | 0 | 3 |
| CULA126W | Cake Decoration and Design | 0 | 3 | 1 |
| CULA127W | Individual Pastries and Plated Desserts | 0 | 3 | 1 |
| Semester Total | 6 | 12 | 10 | |
| First Year Total | 20 | |||
| Summer Semester | Lec | Lab | Cr | |
| CULA230W | Bakery and Pastry Arts Internship I | 0 | 9 | 3 |
| Semester Total | 0 | 9 | 3 | |
Second Year
| Fall Semester | Lec | Lab | Cr | |
| CULA216W | Menu Analysis and Restaurant Design | 3 | 0 | 3 |
| CULA231W | Advanced Artisan Breads | 0 | 3 | 1 |
| CULA232W | Introduction to Centerpieces | 0 | 3 | 1 |
| CULA233W | Dessert Buffets and Displays | 0 | 3 | 1 |
| CULA234W | Chocolates and Confections | 0 | 3 | 1 |
| CULA236W | Advanced Baking Theory | 1 | 0 | 1 |
| CULA245W | Bakery and Pastry Arts Co-op II | 0 | 3 | 1 |
| Semester Total | 4 | 15 | 9 | |
| Spring Semester | Lec | Lab | Cr | |
| CULA222W | Food Service Management | 3 | 0 | 3 |
| CULA227W | Product Purchasing and Marketing | 2 | 0 | 2 |
| CULA237W | Advanced Cake Decorating and Design | 0 | 3 | 1 |
| CULA238W | Advanced Pastries and Plated Desserts | 0 | 3 | 1 |
| CULA239W | Petit Fours and Mignardise | 0 | 3 | 1 |
| CULA241W | Advanced Pastry Theory | 1 | 0 | 1 |
| CULA242W | Testing and Practical Exam | 0 | 3 | 1 |
| Semester Total | 6 | 12 | 10 | |
| Second Year Total | 19 | |||
| Total for Certificate | 42 | |||
Program Outcomes
Upon successful completion of this program, graduates will be prepared to:
- Identify principles relating to baking ingredients, procedures, and methods.
- Produce accurate food computations and demonstrate and an understanding of weights and measure.
- Demonstrate and understand proper sanitation procedures.
- Utilize baking equipment and ingredients in the preparation of yeast and quick breads, cookies, pies, pastries, puddings, and desserts.
- Demonstrate the ability to construct multi-tiered occasion cakes utilizing both butter cream and rolled fondant.
- Produce piped, cast, and slab method chocolates.
- Produce dessert sauces through the process of reduction, starch gelatinization, and protein coagulation.
- Prepare mousse, parfaits, Bavarians, and soufflés.
- Cook and moist cook: meats, poultry, fish, vegetables, and starch products.
- Produce the Mother Sauces as well as Sub Sauces, compound sauces, and other popular sauces.
- Demonstrate the ability to utilize design principles when presenting food items.
- Create a menu and set up food service controls.
- Design a restaurant based on a student-designed menu.
- Construct and organize an inventory program.
- Demonstrate an understanding of restaurant laws and codes.
- Demonstrate the ability to use proper table service techniques.
- Demonstrate effective college -level communication skills in both written and verbal form.
- Demonstrate organizational and critical thinking skills for effective communication.
Gregory Worthen
Hospitality & CulinaryAssociate Professor of Baking and Pastry Art / Program Coordinator of Baking and Pastry Arts
Hospitality and Culinary42 Credits Required
of students qualify for financial aid
