CULINARY ARTS - BAKING AND PASTRY (6 Units) ( Official )
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CULINARY ARTS - BAKING AND PASTRY (6 Units) ( Official )
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CULINARY ARTS - BAKING AND PASTRY (6 Units) ( Official )

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Program Type: Occupational Skills Certificate

Division: Engineering & Technology

Program Description:
Formerly: Food Services - Baking and Pastry

This program offers students study in baking and pastry techniques for seeking entry-level employment in the industry. The curriculum includes: introduction to small-scale baking and pastry, and techniques for large quantity baking and pastry procedures, kitchen safety and sanitation, tools and equipment identification, usage and care, product identification, measurements and temperature controls, time management, product costing for retail sales, proper mixing and baking techniques for breads, cakes, cookies, laminated doughs, and fancy pastries, assembling three-layer cakes to multiple-tiered cakes and intricate decorating.

An Occupational Skills Certificate is awarded upon completion of all required courses with a grade of C or better.

Effective academic year: 2008-2009

Required Units in the Major:    6

Required Courses
  Semester I (3 units)
CUL 154A - INTRODUCTION TO FOOD SERVICE BAKING & PASTRY (3.0 units)
  &
  Semester II (3 units)
CUL 154B - ADVANCED BAKING AND PASTRY (3.0 units)

Required Electives (0 Units)

None

Recommended Electives

None