CULINARY ARTS - BAKING AND PASTRY (6 Units) ( Archived )
This program outline is outdated. The new outline can be found here.
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
Required Electives
(0 Units)
None
Recommended Electives
None
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