Baking and Pastry Arts, Diploma
Program Outline
To receive the Diploma in Baking and Pastry Arts, students must earn 38 semester credit hours. The program requires a minimum of 3 semesters, which is equivalent to 10 months or 40 weeks of instruction. The program requirements are as follows:
Program Requirements
Core Curriculum
35 semester credit hours
| BPA110 | Principles of Baking and Pastry Arts | 2 |
| BPA120 | Basic Cakes and Tarts | 2 |
| BPA130 | Artisan Breads and Viennoiserie | 4 |
| BPA225 | Chocolate and Confectionary Artistry | 2 |
| BPA235 | Advanced Pastry Design | 2 |
| BPA245 | Alternative Baking | 2 |
| BPA265 | Petit Fours, Custards, and Glaciers | 2 |
| BPA275 | Baking and Pastry Capstone | 4 |
| CAA115 | Kitchen Essentials | 3 |
| CAA201 | Banquet and Buffet Service | 2 |
| CAA255 | Procurement and Food Service Cost Control | 3 |
| CAA260 | Culinary Nutrition | 3 |
| CAA270 | Supervision for Food Service | 3 |
| CAA280 | Externship-CUL I-a | 1 |
Self-Integration
3 semester credit hours