Nash Community College in Rocky Mount offers one baking credential, the Baking Certificate (C55150B). The 13-credit program pairs two baking labs with sanitation, menu design, and food and beverage cost control. Nash added Culinary Arts and Hospitality Management classrooms to its Business and Industry Center in 2012.
The certificate sits inside Nash’s Culinary Arts program, which also awards an associate degree, a Culinary Arts Foodservice diploma, and three other culinary certificates. Every course in the baking certificate also appears in the degree and the diploma, so the certificate can serve as a first step rather than a stand-alone endpoint.
Quick Facts
| Category | Details |
|---|---|
| School | Nash Community College |
| Location | Rocky Mount, North Carolina; campus at 522 North Old Carriage Road |
| Credential | Baking Certificate (C55150B) |
| Total credits | 13 credits |
| Typical length | Two semesters (Baking I runs in fall and Baking II in spring) |
| Program area | Culinary Arts |
| Catalog | 2026–2027 Academic Catalog |
Baking and Pastry Program Options
Nash lists all of its culinary credentials on the Culinary Arts program page, and the full requirements appear in the 2026–2027 Academic Catalog. The Baking Certificate is the only credential with baking in its title. The college does not offer a Baking and Pastry Arts degree or diploma.
Baking Certificate (C55150B)
The certificate combines 6 credits of hands-on baking with 7 credits of sanitation, menu planning, and cost control. That mix leans slightly toward the business side of a bakery or dessert station, which may suit students who want to price products and plan menus as well as bake them.
Nash sets a firm grade standard. Every CUL course must be passed with a C or better to move on, and students must also pass the ServSafe Food Safety exam with at least 70% during Sanitation and Safety to earn credit for it.
Continuing Into the Culinary Arts Diploma or Degree
The 38-credit Culinary Arts Foodservice diploma (D55150) and the 69-credit Culinary Arts associate degree (A55150) both include all five baking certificate courses. The degree adds culinary skills labs, garde manger, global and classical cuisine, nutrition, and two work-based learning courses. It is a general culinary credential, not a pastry major.
Curriculum and Baking Courses
The 2026–2027 catalog lists five required courses:
- CUL 110 Sanitation and Safety (2 credits)
- CUL 130 Menu Design (2 credits)
- CUL 160 Baking I (3 credits): yeast and chemically leavened products, laminated doughs, pies and tarts, custards, cakes, cookies, and icings
- CUL 260 Baking II (3 credits): classical and frozen desserts, cakes and tortes, decorating, and dessert plating
- HRM 220 Cost Control: Food and Beverage (3 credits)
Sequencing matters here. The course descriptions list Baking I as a fall course and Baking II, which requires Baking I, as a spring course. Cost Control is also listed for spring. Baking I and Cost Control carry developmental math prerequisites, so students should confirm with an advisor how their placement meets them.
Tuition and Additional Costs
Nash’s 2026–27 tuition is $76 per credit for North Carolina residents and $268 per credit for out-of-state students. Mandatory fees are a $5 per credit student activity fee (maximum $35 per semester, including accident insurance coverage), a $6 per credit technology fee (maximum $48 per semester in fall and spring), a $14 CAPS fee for security and parking, and a $3 success fee each semester. The estimate below assumes 7 credits in fall and 6 in spring, following the catalog’s course terms:
| Program | Credits | Estimated in-state tuition and fees | Estimated out-of-state tuition and fees |
|---|---|---|---|
| Baking Certificate (2 semesters) | 13 | $1,165 | $3,661 |
The figures cover tuition and mandatory fees only. They leave out textbooks, uniforms, tools, transportation, and any course materials billed separately. A different split of courses between semesters could change the activity fee slightly.
Nash’s catalog notes that programs may require extra costs such as uniforms and lab kits, and that students must meet their program’s dress requirements in labs. The college does not publish an itemized culinary uniform or knife kit cost. Current rates are on the tuition and fees page.
Admissions and Financial Aid
Nash follows an open-door admission policy. Applicants complete residency determination to get a Residency Certification Number, submit the college application online through Nash or CFNC, and send an official high school or equivalency transcript. Placement testing is only needed for applicants who do not meet one of the listed exemptions, such as graduating from a U.S. high school.
Nash does not state on the program page whether the Baking Certificate is eligible for Pell Grants, so ask the financial aid office before enrolling. The catalog does list several culinary-specific scholarships, and the college asks aid applicants to apply early for priority consideration.
Career Preparation and Transfer Considerations
For its culinary program, the college names prep cook, line cook, and station chef as entry points, with pastry chef among the roles graduates may reach with experience. The catalog says American Culinary Federation certification may be available to graduates, but it does not describe the program as ACF-accredited.
Because all certificate courses count toward the diploma and the associate degree, students can add general education and culinary labs later without repeating baking work. Nash also offers a Hospitality Management program, whose restaurant and catering tracks may interest graduates headed toward management.
Who May Find This Certificate a Good Fit?
| Student goal | How the program may fit |
|---|---|
| Earn a short baking credential | Five courses totaling 13 credits |
| Learn pricing and menu planning | Menu Design and Cost Control make up 5 of the 13 credits |
| Keep costs low | In-state tuition and fees come to about $1,165 |
| Build toward a longer credential | All courses also count in the Culinary Arts diploma and degree |
Questions to Ask Before Applying
- Can I start the certificate in spring, or do I need to begin in fall for Baking I?
- Is the Baking Certificate eligible for Pell Grants or other federal aid?
- What uniform, tools, and supplies do I need for the baking labs, and what do they cost?
- Will my placement results satisfy the math prerequisites for Baking I and Cost Control?
- Are baking labs offered during the day only, or are evening sections available?
Program details and costs can change. Confirm current requirements with Nash Community College before applying.