Program Summary
BAKING - Certificate of Specialization
The Certificate in Baking provides students with an understanding of baking principles, advanced baking and pastry techniques, and the science of baking. Students will gain the skills and knowledge to be able to produce commercial bake shop products. Students will demonstrate plate design techniques to showcase their bake shop creations. This program will prepare students to gain employment as pastry cooks and bakers.
Career Opportunities
This program will prepare students to gain employment as pastry cooks and bakers.
Required Courses (12 units)
Units: 12.0
CUL 210 or NUTR 232
3.0
CUL 210
CULINARY ARTS FUNDAMENTALS I
3.0
OR
NUTR 232
PRINCIPLES OF FOOD WITH LAB
3.0
CUL 215
FOOD SAFETY AND SANITATION
2.0
CUL 225
BAKING AND BAKING SCIENCE I
1.0
CUL 245
ADVANCED PASTRY ARTS
2.0
CUL 261
FOOD PRODUCTION - BAKING AND PASTRY
3.0
CUL 290
CULINARY: WEIGHTS, MEASURES AND CALCULATIONS
1.0
Total: 12.0
Program Outcomes
Design and execute visually appealing plate presentations to enhance the appearance and appeal of bake shop products for commercial display or service.
Final project
Explain and utilize the scientific principles behind baking processes to produce consistent, high-quality baked goods that meet commercial standards.
Practical lab assessments
Apply advanced baking and pastry techniques, including dough preparation, pastry production, finishing skills, and food safety practices, to create high-quality, commercially viable bake shop products.
Practical lab assessments