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Program Requirements Guide 2021-2022 Pastry and Baking CERTIFICATE Program Overview Program Faculty Program Start Dates Chefs and cooks prepare a variety of foods in Sara Johannes Fall many different environments, from preparation [email protected] of a la carte (prepared to order) to banquets Course Sequence for hundreds of people. Responsibilities include Sean Jones sanitation, maintaining an accounting and [email protected] Culinary Training at Saint Paul College is cohort Inventory control system, estimating the amount based and requires full time attendance. of food needed, purchasing food supplies, and Pierre Rabbia Students can expect to spend time on campus planning menus. Nutritional aspects of healthy [email protected] about 4 days a week from 2:30pm to 8:30pm. cooking are increasingly incorporated into the This schedule may vary. Classes are offered in chefs menu. Nathan Sartain a sequential manner that allows students to build on their skills. For this reason, part-time This certificate will allow the student to gain [email protected] attendance is not possible. sufficient knowledge and skill to become employable in a commercial baking and cake This certificate can only be started in the first (fall) decorating environment. Bakeries, pastry shops Professional Focus semester and completed in the second (spring) and candy shops are potential employers. This program offers a focused, hands-on, semester. Many large department stores, grocery stores, professional approach to baking breads, hotels and private clubs also hire our graduates. cakes and pastries, including development of First Semester (Fall) Entrepreneurs that are interested in having these marketable cake decorating skills. CULA 1601 Pastry Foundations. ................3* skins to support their own plan are also welcome. CULA 1611 Introduction to Baking ...............2 Transferable Credits CULA 1621 Pastry Basics .......................2 A good general education, good reading ability, Credits completed in the Pastry and Baking CULA 1631 Introduction to Breads ...............2 and a working knowledge of mathematics is Certificate program apply to the Culinary Arts important so that students can interpret weights Diploma and AAS Degree programs. CULA 1641 Baking Externship 1 .................1 and measures, calculate recipes, and understand CULA 1650 Pastry Externship 1 .................1 cost control, inventory control and forecasting. Textbook and Supply Costs CULA 1455 Food Safety and Sanitation ...........2 Students should expect to spend approximately CULA 1465 Culinary Nutrition Theory ............2 Career Opportunities $1,000.00 for books, uniform, and culinary Total Semester Credits ..................... 15 According to the U.S. Bureau of Labor Statistics supplies. This cost is in addition to the cost of tuition and fees. and the National Restaurant Association, meal Second Semester (Spring) preparation continues to shift out of the home, CULA 2300 Viennoiserie .......................2 providing plentiful opportunities for chefs, cooks, Program Requirements CULA 2310 Entremets & Specialty Cakes ..........2 and other food service workers. Americans spend Check off when completed more than $300 billion each year on meals eaten CULA 2320 Advanced Decorating and Pastry ......3 outside the home. The service industry currently CULA 2330 Showpieces and Confiserie ...........3 employs 9,631,900 individuals and is projected to Course Cr CULA 2340 Baking Externship 2 .................1 swell by 7.7% by 2018. CULA 1455 Food Safety and Sanitation ........ 2 CULA 2350 Pastry Externship 2 .................1 Opportunities are available in hotels, restaurants, CULA 1465 Culinary Nutrition Theory ......... 2 CULA 1555 Culinary Career Portfolio .............1 resorts, clubs, catering and corporate dining, CULA 1555 Culinary Career Portfolio .......... 1 CULA 1565 Principles of Culinary Leadership .......2 government and school kitchens. Institutional CULA 1565 Principles of Culinary Leadership ... 2 Total Semester Credits ..................... 15 opportunities include health care, schools, CULA 1601 Pastry Foundations ..............3* Total Program Credits ................. 30 corporations, and government facilities. Culinary CULA 1611 Introduction to Baking ........... 2 Arts careers can lead in many different directions such as hospitality management, sales, product CULA 1621 Pastry Basics ................... 2 development, or owning your own business. CULA 1631 Introduction to Breads ........... 2 Minimum Program Entry Requirements CULA 1641 Baking Externship 1 ............. 1 Students entering this program must meet the following minimum program entry CULA 1650 Pastry Externship 1 .............. 1 Program Outcomes requirements: 1. Graduates will demonstrate professional CULA 2300 Viennoiserie .................... 2 Reading: Score of 240+ on Reading skills of a Certified Pastry Culinarian. CULA 2310 Entremets & Specialty Cakes ...... 2 Comprehension or grade of “C” or CULA 2320 Advanced Decorating and Pastry ... 3 2. Graduates will apply learned pastry skills better in READ 0721 or READ 0724 to any working pastry shops or commercial CULA 2330 Showpieces and Confiserie ........ 3 or EAPP 0860 bakery settings. CULA 2340 Baking Externship 2 ............. 1 Writing: Any CULA 2350 Pastry Externship 2 .............. 1 3. Graduates will demonstrate the best Arithmetic: Score of 250+ or grade practices in baking production in of “C” or better in MATH 0745 accordance with the National food Safety Total Program Credits ................ 30 and Sanitation guidelines. Assessment Results and *Course has a differential tuition rate. Check the Course Prerequisites: 4. Graduates will create, write and cost pastry Schedule at saintpaul.edu/CourseSchedule for current Students admitted into Saint Paul College recipes. course costs. programs may need to complete additional 5. Graduates will compose a post-graduation courses based on assessment results and career trajectory plan in food & hospitality course prerequisite requirements. Certain industry (choice content goal). MATH, READ, and ENGL courses have Information is subject to change. additional prerequisites. This Program Requirements Guide is not a contract. 376C 235 Marshall Avenue This document is available in alternative formats to individuals with disabilities by contacting the Saint Paul, MN 55102 Director of Access & Disability Resources at 651.350.3008 or [email protected]. Saint TEL: 651.846.1600 Saint Paul College, Paul College is an Equal Opportunity employer and educator and a member of Minnesota State. www.saintpaul.edu A member of Minnesota State 7/154/21.
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    Item Code Description U/M Set BAKING PRODUCTS BAKING PRODUCTS - 0300000000 BAKING PRODUCTS BAKING POWDER - 0300080000 BAKING PRODUCTS 0300080101 MAGIC BAKING POWDER 1X2.5KG CONTAINER BAKING PRODUCTS 0300080102 MAGIC BAKING POWDER 24X450GR 24X1CS BAKING PRODUCTS 0300080201 PINNACLE BAKING POWDER 1X5 KG PAIL BAKING PRODUCTS 0300080301 LIEVITO BAKING POWDER 100X16GR 100X1CS BAKING PRODUCTS BAKING PRODUCTS: BAKING SODA -0300030000 BAKING PRODUCTS 0300030401 MOSTO BAKING SODA 1X1KG SHAKER SHAKER BAKING PRODUCTS 0300030501 ARM & HAMMER BAKING SODA 12X2KG 12X1CS BAKING PRODUCTS BAKING PRODUCTS: CITRIC & MALIC ACID -0300060000 BAKING PRODUCTS 0300060201 MOSTO CITRIC ACID 1X454GR SHAKER SHAKER BAKING PRODUCTS 0300060301 ROYAL COMMAND MALIC ACID POWDER 1X1KG BAG BAKING PRODUCTS 0300060401 POWDER FOR TEXTURE CITRIC ACID POWDER 1X400GR BAG BAKING PRODUCTS BAKING PRODUCTS: CORN STARCH -0300010000 BAKING PRODUCTS 0300010201 MOSTO CORN STARCH 1X5 KG CASE BAKING PRODUCTS 0300010301 CANADA CORN STARCH 1X1 KG CONTAINER BAKING PRODUCTS 0300010302 CANADA CORN STARCH 6X454GR 6X1CS BAKING PRODUCTS 0300010501 MEOJEL TATE & LYLE CORN STARCH 1X 50LBS BAG BAKING PRODUCTS 0300010601 ROYAL COMMAND CRISP FILM POWDER 1X1KG BAG BAKING PRODUCTS 0300010602 ROYAL COMMAND COLFO 67 CORNSTARCH MODIFIED 1X1KG BAG BAKING PRODUCTS BAKING PRODUCTS: GINGER CRYSTALIZED - 0300050000 BAKING PRODUCTS 0300050301 MOSTO GINGER SLICES CRYSTALLIZED 1X1KG BAG BAKING PRODUCTS 0300050302 GINGER SLICES CRYSTALLIZED 1X5KG BAG BAKING PRODUCTS BAKING PRODUCTS: GLUCOSE - 0300020000 BAKING PRODUCTS