* Enrollment Fee (non-refundable), International Enrollment and Student Processing Fee, PAX Test (1st time attempt), Mobility Test (per. attempt),Course Audit Fee
Provide a completed Sullivan application along with paid application and processing fee.
Provide a copy of their current Passport (including all pages of existing visas and/or entry stamps).
Submit Statement of Purpose (750-word essay of past, present, and future).
Include a copy of their current I-20 (if applicable).
SAT or ACT (unless you have an associate degree) for undergraduate admission.
Official transcripts from an accredited university or college.
Provide accepted statements of financial responsibility (converted to U.S. dollars) and verification of their ability to fund estimated minimum expenses.
Provide an Affidavit of Support for sponsorship along with financial documentation supporting the sponsorship.
TOEFL, IELTS, or iTEP (required).
All applicants, undergraduate and graduate, whose native language is not English must submit TOEFL (Test of English as a Foreign Language), IELTS or iTEP scores to demonstrate basic English proficiency. Applicants native to Australia, Canada, Ireland, New Zealand and the United Kingdom will be presumed to be proficient.
Only TOEFL scores of 197 (computer-based), 500 (paper-based) or 60 (Internet-based) will be considered for admission to any program in the university. TOEFL scores are only valid for two years after the test date.
An IELTS score of 6.5 or an iTEP score of 4.0 is required for undergraduate students
Sullivan’s Baking & Pastry Arts program prepares those with a passion for baking to make their mark on an industry that demands both creativity and skill.
Our program provides you with hands-on training in baking theory and technique, as well as opportunities to test your skills in regional, national and international competitions.
Under Sullivan’s world-renowned chef-instructors, you will learn how to create both modern and traditional breads, pastries, candies and desserts. Best of all, Baking & Pastry Arts students complete practicums and externships at restaurants and bakeries around Louisville in order to gain experience.
More information: click here
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.
Course
Title
Credit Hours
BFS 104
Basic Culinary Theory
4.00
BFS 106
Basic Culinary Skills Laboratory
6.00
CAM 134
Food Service Sanitation
4.00
CAM 174
Basic Nutrition
4.00
CAM 284
Food and Beverage Control
4.00
HRM 164
Hospitality Management and Supervision
4.00
PBA 124
Baking Science
4.00
PBA 126
Baking Fundamentals
6.00
PBA 134
Artisan Theory
4.00
PBA 136
Advanced Techniques in Bread
6.00
PBA 216
Modern Pastry Techniques
6.00
PBA 244
Baking and Pastry Entrepreneurship
4.00
PBA 246
Global Pastry Arts and Design
6.00
PBA 266
Baking Practicum
6.00
ENG 101
Composition I
4.00
FYE 101
Information Literacy
4.00
GEC 220
Essential Strategies for Applied Communications (ESAC)
4.00
MTH 115
Principles of Mathematics
4.00
General Education Electives
12.00
Total Credit Hours: 96.00
To provide the finest foundational knowledge, skills and experiential learning to students entering into the hospitality industry by teaching both practical and knowledge-based industry standards.
To teach students classic methods needed to produce essential pastry items - from artisan bread baking to advanced sugar making to chocolate work - while also introducing you to necessary ingredient functionality and a working knowledge of how ingredients react to each other to produce certain beneficial results for successful baked goods.
$275/year
