Wiregrass Georgia Technical College lists its Baking and Pastry Specialist technical certificate of credit (BA51) for the Valdosta Campus and for high school students. The college’s new 2026–27 catalog shows a revised 26-credit version built on CHEF-prefix courses, replacing the 25-credit CUUL-based plan that appears in the 2025–26 catalog.
For college students, the listed campus is the Valdosta Campus on Val Tech Road, which is also the only listed location for the college’s Culinary Arts Diploma and AAS. Because the catalog also lists a high school location, some sections may serve dual enrollment students, and applicants should ask how seats and schedules are divided.
Quick Facts
| Category | Details |
|---|---|
| School | Wiregrass Georgia Technical College |
| Campus | Valdosta Campus, 4089 Val Tech Road, Valdosta, Georgia; catalog also lists “High School” |
| Credential | Baking and Pastry Specialist, TCC (BA51) |
| Length | 2 terms (2025–26 catalog; the 2026–27 page does not state a length) |
| Credits | 26 (2026–27 catalog); 25 in the 2025–26 version |
| Format | Campus-based, with hands-on kitchen coursework |
| Program area | Culinary Arts |
Baking and Pastry Program Options
Wiregrass offers one baking credential, the BA51 certificate. It sits within a culinary group that also includes a Fundamental Skills of Culinary Arts certificate, a Culinary Arts Diploma, and a Culinary Arts AAS degree.
Baking and Pastry Specialist, TCC (BA51)
The 2026–27 catalog listing describes BA51 as preparation for bakery or pastry shop work, commercial baking, and pastry chef roles. It lists the location as “Valdosta Campus, High School” and requires 26 credits: MATH 1012, CHEF 1110, CHEF 1500, CHEF 2001, CHEF 2250, and six hours of cooking coursework chosen from CHEF 1120 or the CHEF 1122 and CHEF 1124 pair.
The 2025–26 version used CUUL course codes, required 25 credits, and included a three-credit culinary nutrition and menu development course that the new plan drops in favor of Baking Principles II. Students admitted under the 2025–26 catalog should confirm which version applies to them.
How the Certificate Connects to the Culinary Arts Diploma
The Culinary Arts Diploma requires 52 credits and, like the AAS, is listed only at the Valdosta Campus. It shares MATH 1012, CHEF 1110, CHEF 1500, and the six-hour cooking requirement with BA51, and it lets students choose either Baking Principles II or Advanced Baking Principles as one of its electives. That means roughly 20 to 23 of the certificate’s 26 credits line up with diploma requirements, depending on the elective choice.
The diploma adds fundamentals of culinary arts, nutrition and sustainable practices, menu development, restaurant operations, garde manger, contemporary cuisine, computer literacy, English, and a leadership course.
Curriculum and Baking Courses
Under the 2026–27 catalog, BA51 coursework covers:
- Culinary safety and sanitation (CHEF 1110, 3 credits)
- Cooking principles and techniques (CHEF 1120, or CHEF 1122 and CHEF 1124, 6 credits)
- Baking Principles I (CHEF 1500, 5 credits)
- Baking Principles II (CHEF 2001, 3 credits)
- Advanced Baking Principles (CHEF 2250, 6 credits)
- Foundations of Mathematics (MATH 1012, 3 credits)
The 2025–26 catalog states that graduates should be able to handle bake shop safety and sanitation, bread baking, chocolate work, wedding and specialty cakes, decorative sugar work, and confectionery candy. Several course descriptions there say the content reflects American Culinary Federation Educational Institute apprenticeship training objectives, which describes course design rather than program accreditation.
Tuition and Additional Costs
Starting Fall 2026, Wiregrass charges $107 per credit for in-state students and $214 per credit for out-of-state students. Its Fall 2026 fee schedule adds $483 in mandatory fees each semester: registration ($67), accident insurance ($6), activity ($75), technology ($110), facilities ($40), instructional ($60), printing ($25), campus security ($50), and wellness ($50).
The estimates below use the published term counts from the 2025–26 catalog: two terms for BA51 and four terms for the diploma.
| Program | Credits | Estimated in-state tuition and fees | Estimated out-of-state tuition and fees |
|---|---|---|---|
| Baking and Pastry Specialist, TCC (BA51) | 26 | $3,748 | $6,530 |
| Culinary Arts Diploma (for comparison) | 52 | $7,496 | $13,060 |
The certificate estimate adds $966 in fees for two terms to 26 credits of tuition. The diploma estimate adds $1,932 in fees for four terms to 52 credits. Neither figure includes the one-time $25 application fee, the $45 late registration fee, books, uniforms, knives, housing, or transportation.
The catalog tuition section notes that some programs carry program-specific fees on top of standard fees, but Wiregrass does not publish a supply, uniform, or kit amount for BA51. Ask the culinary program for a current supply list before the first term.
Admissions and Financial Aid
BA51 uses Wiregrass’s general college admission and placement requirements. The Culinary Arts Diploma listing in the 2025–26 catalog also asks for a health certificate showing that a student can lift 50 pounds, stand for long periods, and tolerate heat.
According to the catalog, Wiregrass participates in the Federal Pell Grant program for degree, diploma, and eligible technical certificate students, but Pell is not available to students still enrolled in high school. The college does not participate in the Federal Direct Loan program. High school students apply for dual enrollment funding through GAfutures, and the college’s high school programs page lists contacts for those students.
Career Preparation and Transfer Considerations
The catalog links BA51 to jobs such as chefs and head cooks and baking and pastry specialists. Because the certificate is short, students who want kitchen management or broader culinary skills may find the diploma or AAS a better long-term goal.
BA51 is an occupational certificate rather than a transfer program. Students who later plan to pursue a bachelor’s degree should ask the receiving institution how Wiregrass culinary credits would be evaluated.
Which Wiregrass Pathway May Fit You?
| Pathway | May fit students who want |
|---|---|
| BA51 at the Valdosta Campus | A two-term baking credential as an adult student |
| BA51 through dual enrollment | An early start on baking coursework while still in high school |
| Culinary Arts Diploma | A four-term culinary credential that can include one advanced baking course |
| Culinary Arts AAS | The broadest culinary option, adding general education to the technical core |
Questions to Ask Before Applying
- Are BA51 sections at the Valdosta Campus open to adult students every term, or are some reserved for high school students?
- Which catalog version, 2025–26 or 2026–27, will apply to me?
- How many terms will the revised 26-credit plan take?
- What uniforms, tools, and supplies must I buy, and what do they cost?
- Which BA51 courses will count toward the Culinary Arts Diploma if I continue?
- Is the certificate eligible for Pell Grant or HOPE Grant funding in my situation?
Program details and costs can change. Confirm current requirements with Wiregrass Georgia Technical College before applying.