baker.eduUndergraduate StudiesGraduate StudiesBaker Online

Start your career with all the right ingredients.

Look forward to long-term success.

Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire, and train kitchen staff; review and maintain the inventory of food and supplies; and ensure the operation runs efficiently and profitably.

Frequently Asked Questions
  • What is the high school GPA requirement to enroll into Baker?
    Baker College has a “right-to-try” admission policy. That means all students who have earned a high school diploma or its equivalent, such as a General Educational Development  (GED) certificate, are accepted at Baker. Find out more by reading our Undergraduate Admissions Requirements or by talking with an admissions advisor.
  • Can I take classes without a high school diploma or GED?
    If you haven't earned a diploma or a GED certificate, you may be able to take classes at Baker College. We will ask you to take placement tests to ensure you have the foundation of knowledge you need to successully complete college-level studies. Please contact the Admissions Office to learn more about our placement testing and admissions policy. Note: This does not apply to online students; for Baker Online, a diploma or GED certificate is required.
  • How do I apply for Financial Aid?
    Complete the Free Application for Federal Student Aid (FAFSA) using the school code for the Baker College Campus that you plan to attend. Remember, you must apply for financial aid every year. New applications are available after January 1st each year. Always complete your FAFSA as early as possible. To help speed the application process, we encourage you to have your taxes completed prior to applying. The Federal government’s FAFSA website allows you and/or your parent or guardian to link to the IRS website to retrieve tax information. Note: Students and parents of dependent students are required to apply for a Personal Identification Number (PIN) in order to sign the FAFSA application electronically. Please visit www.pin.ed.gov for more information.
  • How do I apply for a student loan?
    Once you have applied for financial aid, you will receive a Financial Aid Notification package from the Financial Aid office. Your FAFSA serves as the application for the Student Loan. If it is determined that you qualify for student loan funds, the eligibility amounts will be listed on your award notification, and a student Loan Request Form will be included with the award package. The Loan Request Form must be completed and returned to the Financial Aid Office before the loan process can begin. If you are a new student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Complete the paper loan request form indicating the amount you would like to borrow.
    • Sign and date the form.
    • Return the form to the Financial Aid office.
    If you are a returning student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Log into the SOLAR system.
    • Select STAR System.
    • Select Financial Aid office.
    • Select Loan Request.
    • Select the appropriate financial aid year and click Continue.
    • Select the type of loan you would like to request and click Continue.
    • Read the Stafford Loan Request Authorization information and click I Agree.
    • Type in the requested dollar amount and click Submit Request.
  • How do online classes work?

    After you enroll, and are accepted to your online program, you sign-up, or "register" for your first courses. Like all Baker Online students, you will begin your online experience with a three-week online class designed to orient you to the Baker Online classroom, and review the expectations and requirements of Baker Online students. When you have completed this course successfully, you can move on to additional online courses.
  • Is Baker College Online accredited?
    Baker Online is part of Baker College, a private, non-profit, accredited, degree granting, higher educational institution with locations throughout Michigan. As an accredited college, Baker College has been granted legal authority by the state of Michigan to operate as a nonprofit educational corporation and is empowered to grant certificates, associate, bachelor, master, and doctoral degrees. It is approved for veterans’ benefits. Baker College is recognized as an institution of higher education by the U.S. Secretary of Education, U.S. Department of Education. All Baker Online undergraduate and graduate programs are accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org Baker College is an Academic Quality Improvement Program (AQIP) participant. Some Baker Online graduate programs have additional accreditation:
  • Does Baker provide any help in my job search?

    As a graduate of Baker College, you are eligible for our Lifetime Employment Services, which include:
    • Job searching techniques
    • Resume and cover letter assistance
    • Job interview questions
    • Job postings
    • Relocation tips
  • Is Baker accredited?
    Yes. Baker College is accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org. Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Additional Accreditations

    Baker has also earned specialized accreditations for programs and degrees in:
    • Business Administration
    • Engineering and Technology
    • Health Sciences
    • Human Services
    • School of Education
    • School of Nursing
    For details about these specialized accreditations, see the individual Programs and Degrees pages.
  • How can I send a copy of my official transcripts to another organization?
    To access your transcripts, log into the SOLAR System, select the Star System and select the Academic Office. Once there, click on the transcripts link.

Program Availability

Program availability varies by campus. Please contact the Admissions Department on your campus to learn more.

General Requirements

A general education core is required for all Associate and Bachelor degrees. All graduates must meet the general education requirements established by each academic program.

College Success Online (COL112) is required for all first-time undergraduate freshmen and all online students enrolled in a certificate or degree program. This course will inform students of campus services, policies and procedures, and address learning styles and study strategies.

Many of the courses and programs at Baker College are offered in an online delivery format. See Online Programs. Contact your campus Academic / Administrative Office for details about online courses.

An Introduction to Your Life at Baker College

The Academic Welcome Experience provides students with a smooth and helpful transition to college life. Students will become familiar with campus life, academic requirements, student expectations, learning environments, and the many services and resources available to them. It is also an important time for forming relationships and connections with fellow students, program advisors, and other members of the Baker College community.

Throughout the Academic Welcome Experience, students participate in a wide array of academic, intellectual, social, and professional experiences available at Baker College. Students connect with their advisors and participate in informational sessions aimed toward exploring career opportunities, networking with professionals in their fields, and sharing program information.

Getting Started

There’s a lot you can learn about Baker College here on the Web, but talking with an admissions advisor will help you get a better understanding of everything we offer. Contact us to request more information, schedule a visit to the campus nearest you, or get started by applying online.

Request Information
Schedule a Visit
Apply Online

Watch this testimonial Watch Testimonial

My choice was Baker College. Because I saw how they really took care of their graduates.

Sonya Randle

Culinary Arts

Start your career with all the right ingredients.

Look forward to long-term success.

Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire, and train kitchen staff; review and maintain the inventory of food and supplies; and ensure the operation runs efficiently and profitably.

Career Facts

$42,480

Median salary for Chefs and Head Cooks

5%

Estimated employment increase by 2022

$69,410

Median salary for Executive Chefs

View citations

Overview

Overview

Baker College of Muskegon
Baker College of Muskegon

Baker’s Culinary Arts program is designed to provide you with the full range of skills needed to succeed as a chef or in a kitchen supervisory position.

At Baker, you study under experienced chefs and other food service professionals who have been chosen for their excellence in the culinary arts and teaching skills. Our class sizes are small to ensure you have plenty of hands-on training and one-on-one attention. Through classroom work, labs, and internship experience, you learn to artfully prepare culinary specialties, develop menus, and manage a food service operation profitably.

As a graduate, you will be fully prepared to take your certification exam, and to begin your culinary arts career.

Course Information

Course Information

Culinary Arts Major Requirements87 Hours
Course Number Course Title Credit Hours

CUL 101

2 Quarter Hours

Introduces students to the food service industry and program expectations. Students will discuss the social, historical, and cultural forces that have affected the food service industry. Responsible alcohol service will also be emphasized along with the certification testing (TIPs). Additionally, students will begin understanding the impact of sustainability measures in the food service industry. Minimum grade of ‘C’ or better is required.

Introduction to Food Service and Hospitality 2

CUL 110

2 Quarter Hours

Introduces students, in depth, to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explores both fresh and prepared foods and students learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

Product Identification 2

CUL 115A

4 Quarter Hours

Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

Culinary Math 4

CUL 131B

2 Quarter Hours

Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. This course utilizes the National Restaurant Association ServSafe® materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe® Certification examination.

Food Safety 2

CUL 141

2 Quarter Hours

Examines the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in writing and nutritional analysis of recipes.

Prerequisite(s):
C or better in BPA 111 or C or better in CUL 151
Nutrition 2

CUL 151

8 Quarter Hours

Gives a brief and intense introduction on kitchen safety, equipment, principles of basic food preparation and cooking techniques in lecture and lab format. Extensive hands-on training is provided for using cooking methods in the areas of dry heat cooking, moist heat cooking, tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, and culinary French terms. The lecture for this course focuses on cooking principles, theory and the application of culinary skills in the kitchen. This course lays a foundation for the more advanced techniques presented in later coursework.

Prerequisite(s):
C or better in CUL 101, C or better in CUL 131B.
Corequisite(s):
C or better in CUL 115A
Culinary Skills I 8

CUL 152

8 Quarter Hours

Continues from CUL151 and focuses on principles of food preparation and cooking techniques in lab and lecture format. Extensive hands-on training is provided for using basic cooking methods as they apply to specific products such as red meats, poultry, pork, game meats, fish, shellfish, vegetables, pasta, sauces, and soups. Expanded concepts of time lines and multi-tasking, station organization, and culinary French terms will continue. The lecture for this course focuses on advanced cooking principles, theory and the application of culinary skills in the kitchen. This course lays a foundation for the more advanced techniques presented in later coursework.

Prerequisite(s):
C or better in CUL 115A and CUL 151.
Culinary Skills II 8

CUL 153

8 Quarter Hours

Applies the skills and theories from CUL152 and focuses on advanced principles of food preparation and cooking techniques in lab and lecture format. Students receive extensive hands-on training focusing on advanced and combination cooking methods for red meats, poultry, pork, shellfish, fish, vegetables, and game. Breakfast cookery, salads, canapes, production cooking, hot and cold sandwiches, plate presentation, and advanced techniques for starch and vegetable preparation, will also be developed. Lecture for this course will focus on the advanced cooking principles, theories, and application of culinary skills in the kitchen.

Prerequisite(s):
C or better in CUL 152.
Culinary Skills III 8

CUL 161

6 Quarter Hours

Provides students with the benefits of cooking under a timed regimen and enables them to learn and discover more about their abilities through instructor, self, and peer assessment. An extensive range of advanced techniques will be employed in concert with strict time management and extensive and continual evaluation. Upon completing this course students will have achieved an understanding working under pressure for practical cooking, interviews for employment, American Culinary Federation exams and other competitive cooking in a wide range of sanctioned competitions. A minimum grade of C or better is required.

Competitive Cooking 6

CUL 201

8 Quarter Hours

Prepares the students for the innovation, creativity, speed, and multi-tasking abilities required in today’s modern kitchen. The lab format for this class will offer students a real working kitchen environment in The Culinary Institute of Michigan’s student-run, fine dining restaurant. An extensive range of advanced techniques, ingredients, and recipes illustrate the complex theories and applications. Upon completing this course, students will have achieved a high standard of quality and detail in culinary arts.

Prerequisite(s):
C or better in CUL 153
Restaurant Techniques 8

CUL 216

6 Quarter Hours

Introduces students to the basic techniques used in general baking and plated dessert production. Through extensive hands-on labs, students will focus on the preparations involved with yeast-leavened products, quick breads, American pies, cake batters, mousses, fillings, meringues, buttercreams, and Bavarian creams. Students will also focus on assembly and decoration of European cakes, basic glazing and icing techniques, syrup preparation, and classic and contemporary plated dessert applications. Students will be introduced to recipe and formula modification to create more beneficial baked goods and desserts. The concept of baker’s percentage and proper selection of equipment and utensils for specific applications will be reinforced.

Prerequisite(s):
C or better in CUL 131B, C or better in CUL 153
Baking for Culinary Students 6

CUL 221

4 Quarter Hours

Examines the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

Prerequisite(s):
C or better in CUL 110, C or better in CUL 115A
Purchasing and Cost Control 4

CUL 222A

8 Quarter Hours

Focuses on the applications of the principles of fine service and hospitality in an a la carte restaurant serving the public. This class, which will be held in The Culinary Institute of Michigan’s restaurant. The course will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study and participate in the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandising products and services, managing costs, assuring high-quality service to all customers, and managing service. Students will take the Federation of Dining Room Professionals (R) certification examination for Certified Dining Room Associate.

Prerequisite(s):
C or better in CUL 101 or TIPS Certification.
Table Service 8

CUL 231A

6 Quarter Hours

Focuses on the three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare hot and cold hors d’oeuvres, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing, brining, and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing of buffets. Students will also have hands-on experience in the fabrication and aging of fresh and cured products.

Garde Manger 6

FBM 221

4 Quarter Hours

Introduces students to all aspects of menu development. Students will develop menus start to finish, including, analyzing a business, creating a concept that is appropriate to a theme of a restaurant, and developing a menu appropriate to the theme. Students will utilize industry specific mathematics to cost out menus, and analyze existing menus. Students will learn to analyze a balanced menu based on food cost, labor cost, operating expenses, and extensive market research.

Prerequisite(s):
C or better in BPA 152 or C or better in CUL 153 or C or better in FBM 261
Menu Planning and Analysis 4

FBM 241

4 Quarter Hours

Focuses on the development of a food service operation plan and essential skills needed to manage a variety of food service operations. Emphasis is given on strong leadership skill development, developing front of the house and back of the house teams, staffing, labor cost, human resource management, and creating restaurant long term plans.

Food and Beverage Management 4

WRK 291B

1 Quarter Hours

Covers all phases of securing employment in a required seminar. Major topics include resume preparation, interview strategy, job application, job search action planning, personal appearance, and coordination of the graduate’s employment search activity with the College Career Services Office. Students in degree programs may complete the seminar requirement any time during their final two quarters. Certificate students should attend in their last quarter.

Prerequisite(s):
Sophomore status.
Professional Career Strategies 1

WRKCM 201A

4 Quarter Hours

Requires students to perform 200 hours of unpaid supervised kitchen work experience in The Culinary Institute of Michigan’s fine dining restaurant-Courses or other approved location. Students will participate in weekly seminars through Blackboard and demonstrate competencies in required skills. All students will demonstrate competency in requisitioning products, food safety, cost control, multi-tasking, and entry-level management tasks. Baking and Pastry students will demonstrate competencies in required skills including bread and pastry production. Culinary students will demonstrate competencies in required skills including menu development, mise en place, and production. Food and Beverage students will demonstrate competencies in required skills including guest-relations, marketing, food-service accounting, planning, and front-of-the-house management. This course is taken during the final quarter of student’s program after completion of prior program requirements.

Prerequisite(s):
Program Director / Dean Approval
Work Experience 4
General Education Requirements32 Hours
Course Number Course Title Credit Hours

ENG 101

4 Quarter Hours

Emphasizes academic writing by reading and thinking critically to strengthen essential communication skills through the use of the writing process. Various assignments focus on summary and response, analysis, and informative writing. Research practices and research writing in APA style are essential to the course.

Prerequisite(s):
ENG 091 or satisfies developmental writing or placement exam, ENG 098B or satisfies developmental reading or placement exam.
Composition I 4

ENG 102

4 Quarter Hours

Continues developing students’ critical thinking and writing skills through reading and argumentative writing. Emphasizes academic writing to articulate the relationships among language, knowledge, and power. Various assignments focus on position, argument analysis, and argumentative proposal. Research practices and research writing in APA style are essential to the course.

Prerequisite(s):
C or better in ENG 101 or placement exam and approved writing sample.
Composition II 4

INF 112

2 Quarter Hours

Introduces students to word processing software and applications. This will include demonstrating the ability to perform basic Windows operations commands and word processing commands, which include creating, saving, printing, formatting, editing, and retrieving documents.

Word Processing 2

INF 113

2 Quarter Hours

Introduces students to beginning electronic spreadsheet terminology, concepts, and applications. Students will gain the ability to enter/edit, save/retrieve files, format, and print spreadsheets and reports. Students are also introduced to basic formula development.

Electronic Spreadsheets 2

INF 121

2 Quarter Hours

Provides students with hands-on experience in the basics of using the Microsoft Windows environment. The areas of exploration will include the Start Button, Task Bar, My Computer, Windows Explorer, Customizing Displays, Paint, and the use of shortcuts.

Introduction to Windows 2

INF 161

2 Quarter Hours

Explores timely social, legal, philosophical, ethical, political, constitutional, and economic implications of computing and technology. Coverage of the issues related to a technological society including social networking, privacy topics such as cameras in cell phones, access to our search queries and all sorts of data we put on the Web, social networking, location tracking, high-tech surveillance systems, intellectual property, professional ethics and responsibilities, and crime.

Technology and Society 2

MTH 108

4 Quarter Hours

Solves contemporary, real-world problems by mathematical reasoning utilizing concepts from algebra, finance, and statistics. Key topics include personal finance, mathematical models, functions and relations, dimensional analysis, statistical reasoning, and Euclidean geometry. This class focuses on quantitative literacy and the application of the above concepts in a variety of professional disciplines.

Prerequisite(s):
MTH 099E or satisfies developmental pre-algebra or placement exam.
College Mathematics I: Reasoning and Application 4

PSY 101

4 Quarter Hours

Provides a foundation for understanding human relations with applications to both personal and professional growth. Focus is on examining the basic dynamics of human relations, how social influences shape thought and behavior, effective ways to develop skills of human relations, and the importance of multicultural competency within human relations.

Human Relations 4

SPK 201

4 Quarter Hours

Develops confidence and skill in many facets of oral communication. Students explore diverse topics and formats, using both organization and research to support themselves during oral presentations.

Oral Communication 4

WRI 115

4 Quarter Hours

Addresses professional standards of communication with a focus on 21st century technology. Continues  developing students’ critical thinking and writing skills to prepare them to be effective communicators in the workplace. Students evaluate the audience before choosing and applying the appropriate communication medium and style. Required elements include an employment portfolio, a group project/presentation, and an exploration of communication in the student’s individual career field.

Prerequisite(s):
ENG 102
Workplace Communication 4
Quarter Hours Required for Graduation 119
Program Description

Program Description

The culinary arts associate degree program at the Baker College Culinary Institute of Michigan has received accreditation with exemplary status by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). This accomplishment puts the CIM in the spotlight as one of finest ACF accredited culinary programs in the United States. Our students can be assured that our faculty, curriculum, teaching methods, and facility have been found to be exceptional by the ACFEFAC.

Accreditation

Accreditation

The Baker College of Muskegon Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Graduates are eligible to take the Certified Culinarian Certification exam.

Accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org

Baker College is an Academic Quality Improvement Program (AQIP) participant.

Locations

Locations

The Culinary Arts program is available at the following campuses:

Culinary Institute – Muskegon
Culinary Institute – Port Huron
Muskegon
Port Huron

FAQ's

  • What is the high school GPA requirement to enroll into Baker?
    Baker College has a “right-to-try” admission policy. That means all students who have earned a high school diploma or its equivalent, such as a General Educational Development  (GED) certificate, are accepted at Baker. Find out more by reading our Undergraduate Admissions Requirements or by talking with an admissions advisor.
  • Can I take classes without a high school diploma or GED?
    If you haven't earned a diploma or a GED certificate, you may be able to take classes at Baker College. We will ask you to take placement tests to ensure you have the foundation of knowledge you need to successully complete college-level studies. Please contact the Admissions Office to learn more about our placement testing and admissions policy. Note: This does not apply to online students; for Baker Online, a diploma or GED certificate is required.
  • How do I apply for Financial Aid?
    Complete the Free Application for Federal Student Aid (FAFSA) using the school code for the Baker College Campus that you plan to attend. Remember, you must apply for financial aid every year. New applications are available after January 1st each year. Always complete your FAFSA as early as possible. To help speed the application process, we encourage you to have your taxes completed prior to applying. The Federal government’s FAFSA website allows you and/or your parent or guardian to link to the IRS website to retrieve tax information. Note: Students and parents of dependent students are required to apply for a Personal Identification Number (PIN) in order to sign the FAFSA application electronically. Please visit www.pin.ed.gov for more information.
  • How do I apply for a student loan?
    Once you have applied for financial aid, you will receive a Financial Aid Notification package from the Financial Aid office. Your FAFSA serves as the application for the Student Loan. If it is determined that you qualify for student loan funds, the eligibility amounts will be listed on your award notification, and a student Loan Request Form will be included with the award package. The Loan Request Form must be completed and returned to the Financial Aid Office before the loan process can begin. If you are a new student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Complete the paper loan request form indicating the amount you would like to borrow.
    • Sign and date the form.
    • Return the form to the Financial Aid office.
    If you are a returning student and would like to request student loan funds to help cover your educational expenses you will need to:
    • Log into the SOLAR system.
    • Select STAR System.
    • Select Financial Aid office.
    • Select Loan Request.
    • Select the appropriate financial aid year and click Continue.
    • Select the type of loan you would like to request and click Continue.
    • Read the Stafford Loan Request Authorization information and click I Agree.
    • Type in the requested dollar amount and click Submit Request.
  • How do online classes work?

    After you enroll, and are accepted to your online program, you sign-up, or "register" for your first courses. Like all Baker Online students, you will begin your online experience with a three-week online class designed to orient you to the Baker Online classroom, and review the expectations and requirements of Baker Online students. When you have completed this course successfully, you can move on to additional online courses.
  • Is Baker College Online accredited?
    Baker Online is part of Baker College, a private, non-profit, accredited, degree granting, higher educational institution with locations throughout Michigan. As an accredited college, Baker College has been granted legal authority by the state of Michigan to operate as a nonprofit educational corporation and is empowered to grant certificates, associate, bachelor, master, and doctoral degrees. It is approved for veterans’ benefits. Baker College is recognized as an institution of higher education by the U.S. Secretary of Education, U.S. Department of Education. All Baker Online undergraduate and graduate programs are accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org Baker College is an Academic Quality Improvement Program (AQIP) participant. Some Baker Online graduate programs have additional accreditation:
  • Does Baker provide any help in my job search?

    As a graduate of Baker College, you are eligible for our Lifetime Employment Services, which include:
    • Job searching techniques
    • Resume and cover letter assistance
    • Job interview questions
    • Job postings
    • Relocation tips
  • Is Baker accredited?
    Yes. Baker College is accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org. Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Additional Accreditations

    Baker has also earned specialized accreditations for programs and degrees in:
    • Business Administration
    • Engineering and Technology
    • Health Sciences
    • Human Services
    • School of Education
    • School of Nursing
    For details about these specialized accreditations, see the individual Programs and Degrees pages.
  • How can I send a copy of my official transcripts to another organization?
    To access your transcripts, log into the SOLAR System, select the Star System and select the Academic Office. Once there, click on the transcripts link.
Watch this testimonial Watch Testimonial

Baker got me my job. They worked with me every step of the way.

Megan Burnside
Baker Graduate