The Pastry & Baking Certificate curriculum consists of:

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Upcoming Schedules

Pastry & Baking Certificate

Start: November 2, 2020 (6 wks)
End: December 9, 2020
Time: 1pm – 4pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

No Class: 11/11, 11/26, 11/27

SOLD OUT
Start:
November 2, 2020 (7 wks)
End: December 9, 2020
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

No Class: 11/11, 11/26, 11/27

SOLD OUT
Start:
November 2, 2020 (7 wks)
End: December 17, 2020
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday, Thursday
Location: On Ground in Salt Lake City

No Class: 11/11, 11/26, 12/10

Start: December 14, 2020 (6 wks)
End: January 20, 2021
Time: 9am – 12pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

No Class: 12/24, 12/25, 1/1

Start: December 14, 2020 (6 wks)
End: January 20, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

No Class: 12/24, 12/25, 1/1

Start: December 28, 2020 (9 wks)
End: February 22, 2021
Time: 6pm – 9pm MT
Days: Monday, Tuesday, Wednesday
Location: Online

Start: January 25, 2021 (5 wks)
End: February 26, 2021
Time: 1pm – 4pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Start: January 25, 2021 (5 wks)
End: February 26, 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

Start: March 1, 2021 (9 wks)
End: April 26, 2021
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 9am – 12pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

On-site courses are subject to change because of COVID-19. Final decisions will be made two weeks prior to each class start.

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