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Program checklist · Certificate

Pastry and Baking Certificate

Saint Paul College · Saint Paul, MN

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Certificate
Credential class
ceterms:Certificate
CIP
12.0501
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
175041
CourseShelf checklist
CK_175041_00409ae4
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Program Requirements

0 items

    Course

    13 items
    1. CULA 1611
      Introduction to Baking
      As published: “Introduction to Baking 2 Credits”
      2
    2. CULA 1612
      Essential Pastry Techniques
      As published: “Essential Pastry Techniques 3 Credits”
      3
    3. CULA 1613
      Natural Leaveners and Artisan Bread Methods
      As published: “Natural Leaveners and Artisan Bread Methods 3 Credits”
      3
    4. CULA 1614
      Special Occasion Cake Design
      As published: “Special Occasion Cake Design 3 Credits”
      3
    5. CULA 1615
      Food Safety and Sanitation for Pastry Professionals
      As published: “Food Safety and Sanitation for Pastry Professionals 2 Credits”
      2
    6. CULA 1616
      Baking Math: Weights, Ratios, and Scaling
      As published: “Baking Math: Weights, Ratios, and Scaling 2 Credits”
      2
    7. CULA 1671
      Dessert Composition and Presentation
      As published: “Dessert Composition and Presentation 2 Credits”
      2
    8. CULA 1672
      Gluten-Free, Dairy-Free, and Allergen Safe Baking
      As published: “Gluten-Free, Dairy-Free, and Allergen Safe Baking 2 Credits”
      2
    9. CULA 1673
      Confiserie Arts: Chocolate and Sugar Work
      As published: “Confiserie Arts: Chocolate and Sugar Work 3 Credits”
      3
    10. CULA 1674
      Patisserie and Bakery Operations
      As published: “Patisserie and Bakery Operations 3 Credits”
      3
    11. CULA 1675
      Capstone: Bakery Menu Development
      As published: “Capstone: Bakery Menu Development 1 Credits”
      1
    12. CULA 1676
      Baking Science: Ingredients and Functions
      As published: “Baking Science: Ingredients and Functions 2 Credits”
      2
    13. CULA 1677
      Formulas, Costs, and Profitability in Baking
      As published: “Formulas, Costs, and Profitability in Baking 2 Credits”
      2

    Course Sequence

    0 items

      First Semester (Fall)

      6 items
      1. CULA 1611
        Introduction to Baking
        As published: “Introduction to Baking 2 Credits”
        2
      2. CULA 1612
        Essential Pastry Techniques
        As published: “Essential Pastry Techniques 3 Credits”
        3
      3. CULA 1613
        Natural Leaveners and Artisan Bread Methods
        As published: “Natural Leaveners and Artisan Bread Methods 3 Credits”
        3
      4. CULA 1614
        Special Occasion Cake Design
        As published: “Special Occasion Cake Design 3 Credits”
        3
      5. CULA 1615
        Food Safety and Sanitation for Pastry Professionals
        As published: “Food Safety and Sanitation for Pastry Professionals 2 Credits”
        2
      6. CULA 1616
        Baking Math: Weights, Ratios, and Scaling
        As published: “Baking Math: Weights, Ratios, and Scaling 2 Credits”
        2

      Second Semester (Spring)

      7 items
      1. CULA 1671
        Dessert Composition and Presentation
        As published: “Dessert Composition and Presentation 2 Credits”
        2
      2. CULA 1672
        Gluten-Free, Dairy-Free, and Allergen Safe Baking
        As published: “Gluten-Free, Dairy-Free, and Allergen Safe Baking 2 Credits”
        2
      3. CULA 1673
        Confiserie Arts: Chocolate and Sugar Work
        As published: “Confiserie Arts: Chocolate and Sugar Work 3 Credits”
        3
      4. CULA 1674
        Patisserie and Bakery Operations
        As published: “Patisserie and Bakery Operations 3 Credits”
        3
      5. CULA 1675
        Capstone: Bakery Menu Development
        As published: “Capstone: Bakery Menu Development 1 Credits”
        1
      6. CULA 1676
        Baking Science: Ingredients and Functions
        As published: “Baking Science: Ingredients and Functions 2 Credits”
        2
      7. CULA 1677
        Formulas, Costs, and Profitability in Baking
        As published: “Formulas, Costs, and Profitability in Baking 2 Credits”
        2
      Source. Saint Paul College, catalog 2026-2027 — https://catalog.saintpaul.edu/preview_program.php?catoid=5&poid=952. Captured page pages/0113.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.