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BAP:260Baking and Pastry Arts Capstone3

This culminating course focuses on the synthesis and application of the knowledge and skills necessary to successfully obtain the Certified Pastry Culinarian certification through the American Culinary Federation. Coursework will include written and practical baking assessments in preparation for this industry-recognized examination. Prerequisites: BAP 220 with a minimum grade of "C", CUL 150, HRM 112, HRM 128, HRM 134, HRM 146, HRM 201, HRM 205 and Reading Proficiency.