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. The Baking and Pastry Arts 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 courses required for the degree. Credits earned through the Baking and Pastry Arts Certificate can transfer into the Baking and Pastry Arts degree program if the student desires.

Program available in Berlin.

First Year

Fall SemesterLecLabCr
CULA111WSoups, Sauces and Basic Techniques031
CULA112WIntroductory Food Production031
CULA114WQuantity Food Production031
CULA115WFood Theory and Meat Fabrication303
CULA116WFood Service Sanitation303
CULA122WIntroduction to Garde Mange031
 Semester Total 61210
     
Spring SemesterLecLabCr
CULA117WIntroduction to Baking031
CULA118WPatisserie031
CULA121WBaking Theory303
CULA123WTable Service and Mixology303
CULA126WCake Decoration and Design031
CULA127WIndividual Pastries and Plated Desserts031
 Semester Total 61210
 First Year Total   20
     
Summer SemesterLecLabCr
CULA230WBakery and Pastry Arts Internship I093
 Semester Total 093

Second Year

Fall SemesterLecLabCr
CULA216WMenu Analysis and Restaurant Design303
CULA231WAdvanced Artisan Breads031
CULA232WIntroduction to Centerpieces031
CULA233WDessert Buffets and Displays031
CULA234WChocolates and Confections031
CULA236WAdvanced Baking Theory101
CULA245WBakery and Pastry Arts Co-op II031
 Semester Total 4159
 
Spring SemesterLecLabCr
CULA222WFood Service Management303
CULA227WProduct Purchasing and Marketing202
CULA237WAdvanced Cake Decorating and Design031
CULA238WAdvanced Pastries and Plated Desserts031
CULA239WPetit Fours and Mignardise031
CULA241WAdvanced Pastry Theory101
CULA242WTesting and Practical Exam031
 Semester Total 61210
 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

    Gregory Worthen

    Hospitality & Culinary
    Associate Professor of Baking & Pastry Art / Program Coordinator, Baking & Pastry Arts

42 Credits Required

81%

of students qualify for financial aid