Baking Certificate of Achievement

Program Description

The baking certificate will give students the fundamental knowledge and skills to prepare to become a baker or pastry cook. Students will create hearth and specialty breads, desserts, pastry, patisserie, and confections. Skills developed will be in menu planning, plating, communication, entrepreneurial and management skills, food safety, and cost control.

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. Establish and maintain safety and sanitation procedures.

  2. Prepare standardized recipes using a variety of cooking, baking and pastry techniques, as well as appropriate equipment and tools.

  3. Produce various baked goods and a variety of international and classic pastries and deserts using basic as well as advanced techniques which meet industry standards.

  4. Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.

Program Map

GE General Education
O Available Online
Program Requirement
P Program Prerequisites

1st Semester

15 units
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:

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 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

    • 2nd Semester

    15 units
    CULART 042 - Cake Decorating
    This class will provide the experience the student needs to become competent in cake decorating. This class will cover royal icing, butter icing, fondant, mirror glaze, fillings and ganache.

    Course Details:

    1. Prerequisite: CULART 041
    CULART 043 - Advanced Desserts and Pastry/Chocolate/Sugar
    This course highlights baking techniques found in commercial kitchens with a focus on cakes and decorating, artisan breads, sugar work, chocolate work and complex pastry.

    Course Details:

    1. Prerequisite: CULART 041
    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:

    3rd Semester

    15 units
    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:

    CULART 205 - Principles of Design and Presentation
    This course will explore the theory behind design and layout of platters, trays and plates for presentation. Students will learn presentation standards, matching and pairing of foods, and wines and sauces that make up presentation.

    Course Details:

    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 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