College Catalog
Baking and Pastry Arts - Therapeutic Baking (C55130B)
The Therapeutic Baking Certificate is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.
Students will be provided theoretical knowledge/practical applications in baking for special diets. Course work will include proper safety and sanitation techniques, basic baking knowledge, production of specialty and artisanal breads, as well as managing specific ingredient substitutions to address dietary requirements. Emphasis is placed on understanding nutritional balance, proper selection of ingredient substitutions and creating baked goods to meet today's demand for specialty diets.
Certificate Program
| Course Hours Per Week | Semester Hours | |||
|---|---|---|---|---|
| First Semester (Fall) | Class | Lab | Credit | |
| CUL-110 | Sanitation & Safety | 2 | 0 | 2 |
| CUL-110A | Sanitation & Safety Lab | 0 | 2 | 1 |
| CUL-160 | Baking I | 1 | 4 | 3 |
| Credit Hours | 3 | 6 | 6 | |
| Second Semester (Spring) | Class | Lab | Credit | |
| BPA-150 | Artisan & Specialty Bread | 1 | 6 | 4 |
| CUL-112 | Nutrition for Foodservice | 3 | 0 | 3 |
| Credit Hours | 4 | 6 | 7 | |
| Third Semester (Summer) | Class | Lab | Credit | |
| BPA-180 | Therapeutic Baking | 1 | 4 | 3 |
| Credit Hours | 1 | 4 | 3 | |
| Total Required Minimum Semester Hours Credit | 16 | |||
Professor Martin Brunner, Baking and Pastry Arts Coordinator
113 Little Hall
910.695.3932
brunnerm@sandhills.edu