Baking and Pastry - Advanced (Certificate T0934)
Business Division
Culinary, Hospitality, Nutrition & Foods Department
The Baking and Pastry Advanced certificate prepares students for professional careers in the baking and pastry arts within the culinary and hospitality industries. This comprehensive program combines foundational cooking techniques with specialized training in artisan bread, pastry, and dessert production, equipping students with both culinary skills and essential management knowledge for supervisory roles in commercial kitchens, bakeries, restaurants, and catering operations.
Students gain hands-on experience in commercial food production, dining room service, and restaurant operations while developing expertise in food safety, hospitality supervision, cost control, and food and beverage management. The curriculum emphasizes both practical skills and theoretical knowledge to support immediate employment or career advancement in the field.
Required Courses
| Course Prefix | Course Name | Units |
|---|---|---|
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 103 | Professional Cooking II | 2 |
| CUL 105 | Baking and Pastry I | 2 |
| CUL 106 | Baking and Pastry II | 2.5 |
| CUL 113 | Commercial Food Production | 3 |
| CUL 114 | Dining Room Service Management | 3 |
| CUL 115 | Restaurant Operations | 4 |
| CUL 117 | Artisan Bread | 2.5 |
| CUL 118 | Specialty Cakes | 2 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 59 | Introduction to Food and Beverage Management | 3 |
| Required Electives: Choose a minimum of 2 units | 2-4 | |
| Culinary Work Experience | ||
| Cooking for Special Diets | ||
| Exploring Beverages | ||
| Sustainability in Culinary Arts | ||
| American Regional Cuisine | ||
| Food Service Entrepreneurship | ||
| Total Units | 40-42 | |
