| Offered at Locations: Spokane Community College |
First Quarter |
| BAK 101 | Introduction to Baking and Pastries | 1 |
| BAK 110 | Artisan Breads | 5 |
| BAK 111 | Pastries | 7 |
| HM 112 | Hospitality Mathematics 1 | 3 |
| 16 |
Second Quarter |
| BAK 120 | Special Occasion Cakes | 2 |
| BAK 121 | Tortes and Gateau | 2.5 |
| BAK 130 | Sculptured Cakes | 2.5 |
| BAK 131 | Rolled Fondant | 2.5 |
| BAK 248 | Wedding Cakes | 2.5 |
| HM 115 | Food Sanitation | 3 |
| 15 |
Third Quarter |
| APLED121 | Applied Written Communication 1 | 4 |
| APLED123 | Leadership Skills for Business and Industry 1 | 3 |
| BAK 288 | Cooperative Education Work Experience (No Seminar) 2 | 7 |
| 14 |
| 45 credits are required for the Certificate |
|
| 1 | This course may be substituted with any course or combination of courses approved by the instructional dean. |
| 2 | BAK 288 may be substituted with BAK 266 and 267 for 7 credits. |
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Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.