{"id":6622,"date":"2021-05-11T20:48:31","date_gmt":"2021-05-11T20:48:31","guid":{"rendered":"https:\/\/academics.otc.edu\/cul-hsm\/?page_id=6622"},"modified":"2025-03-07T17:38:17","modified_gmt":"2025-03-07T17:38:17","slug":"certificate","status":"publish","type":"page","link":"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/","title":{"rendered":"Suggested Course Sequence &#8211; Culinary Arts: Baking and Pastry Certificate"},"content":{"rendered":"<script>console.log('response');<\/script><script>console.log({\"title\":\"Culinary Arts: Baking Arts Certificate - Suggested Course Sequence - Fall or Spring Start - 31 Hours\",\"hours_header\":\"\",\"description\":\"<p>A suggested course sequence is a semester-by-semester list of courses <strong>suggested<\\\/strong>&nbsp;for successful and timely completion of a degree. This course sequence is designed for full-time students beginning in the fall or spring semester, however part-time students can utilize the same sequence&nbsp;at a part-time pace.&nbsp; Students should follow the suggested course sequence&nbsp;appropriate to their catalog year.&nbsp; Please see your navigator with any questions you may have. To view the catalog page&nbsp;and full list of&nbsp;courses for this program, please see the&nbsp;Culinary Arts - Baking Arts Certificate&nbsp;link.<\\\/p>\",\"0\":{\"title\":\"Fall or Spring Semester 1\",\"courses\":[{\"class_aca_id\":\"22340\",\"class_name\":\"CUL-101 Food Preparation & Theory\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"Students will learn classical and contemporary cooking techniques, preparation of nutritionally balanced meals and proper plate presentation. Students will gain an understanding of industry standards in safety and sanitation, standard recipes and measurements, operation of food service equipment and application of basic math skills in the determination of cost factors and menu pricing. The lab portion of the course will focus on the application of principles taught in lecture. This course will prepare students for entry level job skills and is a prerequisite for the next series of courses in the program. \\n\\nPlease note: \\n\\n\\n\\tStudents participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. \\n\\t\\n\\tGrade of \\\"C\\\" or higher is required for this course for advancement into upper level courses.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-101\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22345\",\"class_name\":\"CUL-121 Introduction to Baking\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes and batters. \\n\\nPlease note: \\n\\n\\n\\t\\n\\tStudents participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. \\n\\t \\n\\t\\n\\tGrade of \\\"C\\\" or higher is required for this course for advancement into upper level courses.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-121\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22997\",\"class_name\":\"ENG-100 Composition I With Support\",\"lec\":\"5\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course introduces students to college-level reading, thinking, and writing through a series of composition-rhetoric assignments and activities that culminate in a research-supported project. Specifically, students apply critical and creative thinking to evaluate problems, interpret evidence\\\/data, and draw conclusions. As part of this process, students learn to evaluate sources and emerging digital tools for currency, feasibility, truthfulness, credibility, and accuracy. Ultimately, students learn to synthesize knowledge to solve problems. This writing process (thinking, researching, evaluating, and persuading) helps students to develop an essential skill set they can use in their future academic, civic, and professional lives.\\u00a0\\u00a0English 100 will be driven by the same course objectives as English 101 and satisfy the same requirement.\",\"credits\":\"5\",\"tuition_tier\":\"1\",\"code\":\"ENG-100\",\"course_fees\":\"0\",\"appendOr\":true,\"note\":\"<p><strong>or<\\\/strong><\\\/p>\"},{\"class_aca_id\":\"22487\",\"class_name\":\"ENG-101 Composition I\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course introduces students to college-level reading, thinking, and writing through a series of composition-rhetoric assignments and activities that culminate in a research-supported project. Specifically, students apply critical and creative thinking to evaluate problems, interpret evidence\\\/data, and draw conclusions. As part of this process, students learn to evaluate sources and emerging digital tools for currency, feasibility, truthfulness, credibility, and accuracy. Ultimately, students learn to synthesize knowledge to solve problems. This writing process (thinking, researching, evaluating, and persuading) helps students to develop an essential skill set they can use in their future academic, civic, and professional lives.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"ENG-101\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"23266\",\"class_name\":\"HRM-115 Safety & Sanitation\",\"lec\":\"1\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"Proper safety and sanitation practice directly impacts business operations and is an integral part of providing a quality guest experience. This required course provides students with the knowledge of proper safety and sanitation procedures required by state and local regulatory agencies in food service facilities. The course uses the ServSafe Certification curriculum from the National Restaurant Association which is an industry recognized certification in the food service industry. Please note: Grade of \\\"C\\\" or higher is required for this course for advancement into upper level courses. Attainment of ServSafe certification offered in this course is required before graduation.\",\"credits\":\"1\",\"tuition_tier\":\"1\",\"code\":\"HRM-115\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"23267\",\"class_name\":\"HRM-125 Purchasing\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"Purchasing and procurement is an integral part of the successful operation of businesses in the hospitality industry. Understanding the selection and procurement process is key to controlling costs and maximizing profits. Topics covered in this course will include: channels of distribution and forces effecting distribution systems, proper receiving procedures and storage management. Individual business considerations for quantity purchased, price paid, payment terms and supplier selection will also be explored. Individual product categories will be discussed based on the intended use, receiving, storage and issuance of products and other management considerations.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"HRM-125\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22654\",\"class_name\":\"MTH-105 Business Math\",\"lec\":\"3\",\"lab\":\"0\",\"practicum\":\"0\",\"description\":\"This course is designed to prepare students to apply mathematics to business situations. Topics include banking, purchasing, pricing, payroll and payroll taxes, interest, mortgages, depreciation, inventory and business statistics.\",\"credits\":\"3\",\"tuition_tier\":\"1\",\"code\":\"MTH-105\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"}],\"core_id\":20405,\"index\":957,\"description\":\"\"},\"1\":{\"title\":\"Spring or Fall Semester 2\",\"courses\":[{\"class_aca_id\":\"22346\",\"class_name\":\"CUL-130 European Pastries\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course involves the study and practice of the fine culinary arts European and classical dessert preparation as well as sugar and chocolate decorating techniques, including stenciling , piping, marzipan and pastillage. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-130\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22347\",\"class_name\":\"CUL-150 Specialty Breads\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course is the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffins, miscellaneous quick breads, as well as basic yeast bread, artisan bread and sourdough bread production. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-150\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22348\",\"class_name\":\"CUL-160 Cake Decorating\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make cakes and showpieces. Decorated cakes are often a focal point of special celebrations including: birthdays, graduations, bridal showers, weddings and anniversary. This course will cover skills needed to produce decorated cakes for use in commercial operations as decorative centerpieces and for retail sales. Topics covered will include: various frosting and their application, use of borders and flowers as decorative elements, construction of multi-tiered cakes and pricing strategies based on product cost. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-160\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22349\",\"class_name\":\"CUL-170 Chocolate & Sugars\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This course introduces students to the art of working with chocolate and sugar. Topics include tempering, cutting shapes, transfer sheets, display pieces, candies and sugar doughs. Students will be exposed to the idea of sugar as an art with techniques in poured, pulled and spun sugar. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-170\",\"course_fees\":\"200\",\"appendOr\":false,\"note\":\"\"},{\"class_aca_id\":\"22350\",\"class_name\":\"CUL-180 Plated Dessert Presentation\",\"lec\":\"1\",\"lab\":\"2\",\"practicum\":\"0\",\"description\":\"This class focuses on the elements of modern dessert composition. It stresses a complete understanding and creation of all components of plated dessert production, using the basic patisserie principles. This class will help prepare students by giving them the basic skills needed to compose and present desserts in a restaurant, club, hotel or resort setting. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces and garnishes and to use these components to create finished plated desserts that are both delicious and visually striking. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.\",\"credits\":\"3\",\"tuition_tier\":\"2\",\"code\":\"CUL-180\",\"course_fees\":\"0\",\"appendOr\":false,\"note\":\"\"}],\"core_id\":20406,\"index\":401,\"description\":\"\"}});<\/script><div class=\"otc-catalog-program-container\"><div class=\"otc-catalog-program-wrapper otc-collapsible\"><h2 class=\"otc-catalog-program-title otc-catalog-program-name otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcontent\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Culinary Arts: Baking Arts Certificate - Suggested Course Sequence - Fall or Spring Start - 31 Hours<\/h2><div class=\"otc-catalog-program-content\" id=\"programcontent\"><div class=\"otc-catalog\" data-otc-catalog-data=\"programs\" data-otc-catalog-display=\"dynamic\" data-otc-catalog-catalog-id=\"15\"\n\t\tdata-otc-catalog-program-name=\"Culinary Arts: Baking Arts Certificate - Suggested Course Sequence - Fall or Spring Start - 31 Hours\"><h4 class=\"otc-catalog-program-name\">Culinary Arts: Baking Arts Certificate - Suggested Course Sequence - Fall or Spring Start - 31 Hours<\/h4><div class=\"otc-catalog-program-description otc-catalog-program-core otc-collapsible\" id=\"programdescription\"><h4 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programdescription\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Program Description<\/h4><div class=\"otc-catalog-program-description-text\"><p>A suggested course sequence is a semester-by-semester list of courses <strong>suggested<\/strong>&nbsp;for successful and timely completion of a degree. This course sequence is designed for full-time students beginning in the fall or spring semester, however part-time students can utilize the same sequence&nbsp;at a part-time pace.&nbsp; Students should follow the suggested course sequence&nbsp;appropriate to their catalog year.&nbsp; Please see your navigator with any questions you may have. To view the catalog page&nbsp;and full list of&nbsp;courses for this program, please see the&nbsp;Culinary Arts - Baking Arts Certificate&nbsp;link.<\/p><\/div><\/div><\/div><div class=\"otc-catalog-program-cores\"><div class=\"otc-catalog-program-core otc-collapsible\" id=\"programcoreFallorSpringSemester1\"><h3 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester1\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Fall or Spring Semester 1<\/h3><div class=\"otc-catalog-program-core-description\"><\/div><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22340\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122340\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-101 Food Preparation & Theory<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122340\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22345\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122345\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-121 Introduction to Baking<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122345\"><\/div><\/li><li class=\"courseGroup\"><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22997\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122997\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">ENG-100 Composition I With Support<\/a><p><strong>or<\/strong><\/p><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122997\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22487\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122487\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">ENG-101 Composition I<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122487\"><\/div><\/li><\/ul><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"23266\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester123266\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">HRM-115 Safety & Sanitation<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester123266\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"23267\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester123267\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">HRM-125 Purchasing<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester123267\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22654\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreFallorSpringSemester122654\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">MTH-105 Business Math<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreFallorSpringSemester122654\"><\/div><\/li><\/ul><\/div><div class=\"otc-catalog-program-core otc-collapsible\" id=\"programcoreSpringorFallSemester2\"><h3 class=\"otc-catalog-program-core-name otc-clickable\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester2\" onclick=\"showHide(this, event)\" tabindex=\"0\" onKeyDown=\"showHide(this, event)\">Spring or Fall Semester 2<\/h3><div class=\"otc-catalog-program-core-description\"><\/div><ul class=\"otc-catalog-program-core-courses \"><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22346\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222346\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-130 European Pastries<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222346\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22347\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222347\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-150 Specialty Breads<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222347\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22348\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222348\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-160 Cake Decorating<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222348\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22349\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222349\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-170 Chocolate & Sugars<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222349\"><\/div><\/li><li class=\"otc-catalog-program-core-course \"><a class=\"otc-catalog-program-core-course-link otc-clickable\" data-course-id=\"22350\" href=\"#\" role=\"button\" aria-pressed=\"false\" aria-expanded=\"false\" aria-controls=\"programcoreSpringorFallSemester222350\" onclick=\"showHideCourse(this, event)\" tabindex=\"0\" onKeyDown=\"showHideCourse(this, event)\">CUL-180 Plated Dessert Presentation<\/a><div class=\"otc-catalog-course-content\" id=\"programcoreSpringorFallSemester222350\"><\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Culinary Arts: Baking Arts Certificate &#8211; Suggested Course Sequence &#8211; Fall or Spring Start &#8211; 31 HoursCulinary Arts: Baking Arts Certificate &#8211; Suggested Course Sequence &#8211; Fall or Spring Start &#8211; 31 HoursProgram DescriptionA suggested course sequence is a semester-by-semester list of courses suggested&nbsp;for successful and timely completion of a degree. This course sequence is&hellip;<\/p>\n","protected":false},"author":58,"featured_media":0,"parent":6700,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6622","page","type-page","status-publish","hentry","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Suggested Course Sequence - Culinary Arts: Baking and Pastry Certificate - OTC Culinary Arts and Hospitality Management<\/title>\n<meta name=\"description\" content=\"Suggested Course Sequence - Culinary Arts: Baking and Pastry Certificate - Recommended course sequence for the Baking and Pastry Certificate.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Suggested Course Sequence - Culinary Arts: Baking and Pastry Certificate - OTC Culinary Arts and Hospitality Management\" \/>\n<meta property=\"og:description\" content=\"Suggested Course Sequence - Culinary Arts: Baking and Pastry Certificate - Recommended course sequence for the Baking and Pastry Certificate.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/\" \/>\n<meta property=\"og:site_name\" content=\"OTC Culinary Arts and Hospitality Management\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/ozarkstech\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-07T17:38:17+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@otcedu\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/\",\"url\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/\",\"name\":\"Suggested Course Sequence - Culinary Arts: Baking and Pastry Certificate - OTC Culinary Arts and Hospitality Management\",\"isPartOf\":{\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/#website\"},\"datePublished\":\"2021-05-11T20:48:31+00:00\",\"dateModified\":\"2025-03-07T17:38:17+00:00\",\"description\":\"Suggested Course Sequence - Culinary Arts: Baking and Pastry Certificate - Recommended course sequence for the Baking and Pastry Certificate.\",\"breadcrumb\":{\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/baking-and-pastry\/certificate\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/academics.otc.edu\/cul-hsm\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Suggested Course Sequences\",\"item\":\"https:\/\/academics.otc.edu\/cul-hsm\/suggested-course-sequences\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Suggested Course Sequences &#8211; 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