Baking Business Certificate of Achievement

Program Description

This certificate helps to prepare students for the dynamic world of owning or managing a business in the baking industry. Students will learn about menu development, communication, food safety, and entrepreneurial skills, and will learn how to manage a diverse workforce. 

The pathway below represents an efficient and effective course taking sequence for this program.  Individual circumstances might require some changes to this pathway.  It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Division

Applied Technology, Transportation & Culinary Arts

Department

Culinary Arts

Career and Academic Pathway (CAP)

Manufacturing, Industry, Transportation

Program Learning Outcomes

  1. Create a training plan to appropriately acclimate staff to state and local sanitation and safety guidelines.

  2. Discuss the proper way to handle staffing issues in a commercial bakery.

  3. Plan a functional dessert bar including flow and plating concepts.

  4. Plan an event for 100 people including total costs charged to the customer.

Program Map

GE General Education
O Available Online
Program Requirement
P Program Prerequisites

1st Semester

15 units
BUSAD 110
Human Resource Management

This course is a survey of the objectives, functions, and practices in the management of employee relations, and the impact of employee relations on the effective achievement of the organization's goals. Students will also analyze the steps needed to develop practices in creating a diverse and inclusive work environment.

Course Details:

  1. Departmental Advisory: ENGL 101
    2. or
  2. Departmental Advisory: ENGL 101H
CULART 225
Sanitation and Safety
This course focuses on the sanitation and safety issues involved with handling food through the food service process. Topics include the prevention of food borne illnesses; responsibilities of the food service manager and employees; the characteristics of a food-safe facility; food safety guidelines; and Hazard Analysis and Critical Control Point (HACCP) system and Serve Safe.

Course Details:

  • Transfers to CSU
    • CULART 040
    Introduction to Baking
    This basic baking course highlights baking techniques found in commercial kitchens with a focus on quick breads, cookies, cakes, pies and artisan breads.

    Course Details:

    HOSP 100
    Introduction to Hospitality and Customer Service
    This course is an overview of the structure and financial performances of the food service and hospitality industry. It focuses on orientation to customer service, cultural/economic trends, and career opportunities in food service, tourism and hospitality. (Formerly CULART 101)

    Course Details:

  • Transfers to CSU

    • 2nd Semester

    15 units
    CULART 041
    Desserts and Pastries
    This course highlights baking techniques found in commercial kitchens with a focus on cakes and decorating, artisan breads, and complex pastry.

    Course Details:

    1. Prerequisite: CULART 040
    CULART 044
    Introduction to Baking Skills, Ingredients, and Technology
    This course examines the basic baking skills needed in order to work within the Food Service Industry. This course will include how to scale, the ingredient list and how to read a recipe, technology used in baking, the science behind baking and how and why baking works.

    Course Details:

    CULART 080
    Small Business and Catering Management
    This course covers catering and banquet techniques for serving 25 to 100 people. It includes developing a small business that will work with clients to develop an event, including customizing a menu and calculating staffing needs for preparation, cooking, transporting, setting up, serving and cleaning up. This course also caters to event planning. (Formerly CULART 180)

    Course Details:

    3rd Semester

    6 units
    CULART 240
    Procurement, Purchasing and Selection
    This course includes purchasing policies, specifications, procedures and controls and their implementation in the procurement of quantity foods, merchandise and supplies.

    Course Details:

    HOSP 120
    Hospitality Cost Control
    This course delves into the management side of the hospitality industry and how to control the various costs involved in the industry such as labor, food, logistics, overhead, and how to keep the cost of doing business within the industry reasonable. (Formerly CULART 275)

    Course Details:

    1. Departmental Advisory: ACCT 200
  • Transfers to CSU