Culinary Arts: Baking, Production & Management
PROGRAM DETAILS
Courses You May Take
First Semester
| CULN1083 | Food Safety & Service Training | 3 |
| CULN1153 | Baking Foundations | 3 |
| CULN1373 | Purchasing & Cost Control | 3 |
| CULN1579 | Baking Fundamentals | 9 |
| Total Credits | 18 | |
Second Semester
| CULN2043 | Fundamentals of Nutrition | 3 |
| CULN2183 | Menu Planning | 3 |
| CULN2273 | Baking Techniques & Prep | 3 |
| CULN2489 | Baking Preparations | 9 |
| Total Credits | 18 | |
Entrance Requirements
Recommended
- Knowledge of basic math
- Reading
- Writing skills
Tool/Supplies Lending Program
Culinary Arts: Baking, Production & Management program has a Tool/Supplies Lending program
The beginning of the semester can bring with it a lot of expenses. There is a program that may be able to help.
The Tools/Supplies lending program is an initiative to ensure the academic success of our students. The purpose of the loan program is to temporarily lend items.
Funded through a Title III Department of Education Strengthening Institutions Grant, this program provides tools/supplies for students who are not able to afford to immediately purchase them. If a non-disposable item, these need to be returned at the end of the semester.
Students interested in utilizing the program must complete an application. The program is open to eligible students who are in need, although priority is given to first-year students.
Tools/supplies are lent on a first-come, first-served basis for the entire semester to eligible students. There is no cost for the student to participate in this program.
Approved students are given a contract detailing the tools/supplies they have been loaned and when these are due to be returned.
This program has the following items that can be borrowed:
- Textbooks: Foundations in Cost Control and Professional Baking
- Digital Thermometer
- Cake Decorating Tube Set
- Laptop
In baking, production, and management, you’ll develop expertise in food safety standards while creating products from complex formulas. You’ll gain confidence using professional bakery equipment, calculate product and plate costs, and understand how menus, equipment, and facility design connect. This combination of hands-on training and management insight prepares you for careers or advanced study across the food service and hospitality industry.
Facilities and Labs
÷ÈÓ°Ö±²¥ State provides labs, equipment, and learning spaces that mirror the tools and technology used in the real world.

With 200+ labs on campus and experiential learning in every major, you’ll work with the same resources the pros use and be ready for the workplace on day one.
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See how your ÷ÈÓ°Ö±²¥ State degree connects directly to in-demand careers and start planning your future with confidence.
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