b'Baking & Pastry Arts Technology (Harrison County Campus) The Baking & Pastry Arts Technology option provides a solid foundation in everything from breads and cakes to confections and frozen desserts. Special emphasis is placed on baking & pastry tools, equipment, techniques, and specialty ingredients. The heart of the Baking & Pastry Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. The BPT courses parallel those of the Culinary Institute of America and offer the opportunity for certification in American Culinary Federation (ACF). In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association and given the distinction of ACF Certified Pastry Culinarian. This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to 4-year college or university is desired, a conference should be scheduled with a MGCCC advisor. All students completing a career or technical program must complete either the MS-CPAS (Mississippi Career Planning and Assessment System) or an MGCCC Board- approved Technical Skills Attainment assessment where applicable. Students should see an advisor for further details. Baking & Pastry Arts Technology Certificate Semester One HRT 1213 - Sanitation and Safety Credit(s): 3CUT 1135 - Principles of Baking Credit(s): 5CUT 1114 - Culinary Principles I Credit(s): 4CUT 1153 - Introduction to Culinary Arts Credit(s): 3Semester Two CUT 1613 - Nutrition Credit(s): 3BPT 1224 - Cookies, Mignardise and Frozen Desserts Credit(s): 4BPT 1234 - Classic Pastry, Pies and Tarts Credit(s): 4BPT 2214 - Artisan Breads and Viennoiserie Credit(s): 4Total Credits: 30 Baking & Pastry Arts Technology Diploma Semester Three BPT 2324 - Advanced Cakes and Patisserie Credit(s): 4BPT 2913 - Supervised Work Experience in Baking and Pastry Arts Credit(s): 3BPT 2334 - Chocolates, Confections Sugar Artistry Credit(s): 4BPT 1314 - Restaurant/Catering Operations Credit(s): 4Total Credits: 1584'