School of Culinary Studies


Certificate Programs

CERTIFICATE PROGRAMS (Evening and Online Studies Only)

Certificate programs at Newbury College are drawn from the core of degree programs. In many cases, particularly in the professional fields, they consist of the key courses from the relevant associate degree program. All certificate program courses carry full college credit and are applied as degree requirements when the student continues in an associate degree or bachelor degree program at Newbury College. A minimum of 50% of certificate courses must be taken at Newbury College. A 2.0 or higher cumulative grade point average (GPA) for all certificate courses is required to receive a certificate.

(Please see course descriptions for prerequisites.)  All courses are 3 credit unless otherwise indicated.  

Pastry Arts
CU 100 Culinary Concepts and World Flavors
CU 104 Bakeshop I: Breads and Rolls
CU 106 Bakeshop II: Desserts
CU 206 Classical/Contemporary Pastries
CU 215 Chocolate/Sugar Confectionery or CU 223 Cake Artistry
CU 228 Bakery Operations

Total Credits Required: 18

Professional Cooking
CU 100 Culinary Concepts and World Flavors
CU 107 Fundamental Cooking Skills I
CU 108 Fundamental Cooking Skills II
CU 200 Garde Manger
Choose two of the courses below (3 credits each)

  • CU 201 Classical/Contemporary Cuisine Kitchen or 
  • CU 210 Café Cuisine: Operations and Production or 
  • CU 222 Bistro/Trattoria Cuisine
Total Credits Required: 18

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