Professional Baking (013)
(Effective Fall 2015)
This competency credential provides students with basic skills in baking and pastry arts.
- A competency credential must be completed within three years of enrollment in the credential.
- Non-traditional credit such as credit-by-exam, work/life experience, and transfer credit is limited to one third of the total credits in the credential. Two thirds of the requirements must be completed by course enrollment.
- Students must earn a grade of C or better in each course to merit the credential.
|NSC||National Sanitation Certification|
|FHD209||Principles of Bakeshop Production||6|
|FHD279||Baking and Pastry Arts Internship||1|
|FHD276||Cakes, Pastries and Desserts||3|
|CPB||Professional Baking Elective||3|