Baking and Pastry - Advanced (Certificate T0934)

Business Division
Certificate T0934
The Baking and Pastry- Advanced Certificate program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as: production baking, candy making, specialty cakes, plated desserts and artisan breads, menu development, portion control, and cost control. Students who successfully complete the requirements for this degree will earn the Food Protection 4 Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers. 

Required Courses

Course Prefix Course Name Units
Completion of Baking and Pastry - Level I Coursework18.5
PLUS
Completion of Baking and Pastry - Advanced Coursework24-25.5
Total Units42.5-44
Course Prefix Course Name Units
Completion of Baking and Pastry - Level I Coursework
CUL 102Professional Cooking I3
CUL 105Baking and Pastry I3
CUL 106Baking and Pastry II2.5
CUL 113Commercial Food Production3
CUL 117Artisan Bread2.5
CUL 118Specialty Cakes2.5
HRM 52Food Safety and Sanitation2
Completion of Baking and Pastry - Advanced Coursework
CUL 101Professional Cooking Foundations3
CUL 103Professional Cooking II2.5
CUL 114Dining Room Service Management3
CUL 115Restaurant Operations4
HRM 56Hospitality Supervision3
HRM 57Hospitality Cost Control3
HRM 59Introduction to Food and Beverage Management3
Required Electives: Choose a minimum of 2.5 units2.5-4
CUL 91
Culinary Work Experience
CUL 108
Specialty Cuisines
CUL 110
Street Foods
CUL 111
Exploring Beverages
CUL 112
Sustainability in Culinary Arts
CUL 121
American Regional Cuisine
CUL 125
Food Service Entrepreneurship
Total Units42.5-44


 

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.

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