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Residential Bachelors of Baking and Pastry Arts Program At A Glance

58 credits, 16 months

Semester 5 : 15 weeks Credits Semester 6 : 15 weeks Credits
GE3000 Critical Issues in Leadership 3 GE3001 Ethics 3
BAKE3000 Chocolates & Confections Technical Elective 1 6 BAKE3002 Advanced Breads BUS3001 Business Finance 3/3
MGMT3000 Operations Management   3 BUS3000 Entrepreneurship Technical Elective 2 3/3
  BAKE3001 International Desserts 4    
5 classes 16 5 classes 15

 

Semester 7 : 15 weeks Credits Semester 8 : 15 weeks Credits
GE3002 Entrepreneurial Finance 3 EXT1000 Externship 12
GE4000 Capstone 6
Technical Elective 3   3
  PRAC3000 Practicum III 4
4 classes 16   12

Technical Electives:

DEEL3001 Specialty Cakes 2
DEEL3003 Pastry Showpieces
DEEL3005 Advanced Viennoiserie
DEEL3100 Advanced Floral Design
DEEL4001 Allergens & Specialty Diets
DEEL3002 Introduction to Cheesemaking
DEEL4002 Advanced Charcuterie, Salumni & Dry Curing
DEEL3008 Advanced Food & Wine Pairing
DEEL3200 Sous Vide
DEEL3004 Multi-Unit Management
NUTR3000 Culinary Nutrition: Political, Cultural and Social Influences on Food Choices
NUTR3001 Culinary Nutrition: Building Optimal Flavor and Texture
NUTR3002 Culinary Nutrition: Nutrition from Birth to Death
MUTR3003 Culinary Nutrition: The Link Between Food and Disease