Baking and Pastry (Certificate N0455)

Business Division
Certificate N0455

The Baking and Pastry certificate 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, portion control, and food safety management certification.

Required Courses

Course Prefix Course Name Units
CUL 105Baking and Pastry I3
CUL 106Baking and Pastry II3
CUL 116World Baking3
CUL 117Artisan Bread3
CUL 118Specialty Cakes3
HRM 52Food Safety and Sanitation2
Total Units17

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.

Looking for guidance? A counselor can help.This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.

Plan of Study Grid
Fall TermUnits
CUL 105 Baking and Pastry I 3 3
CUL 117 Artisan Bread 3 3
HRM 52 Food Safety and Sanitation 2 2
 Units8
Spring Term
CUL 106 Baking and Pastry II 3 3
CUL 116 World Baking 3 3
CUL 118 Specialty Cakes 3 3
Certificate: Baking Pastry L1 N0455 5  
Submit petition to Admissions Records Submit petition to Admissions Records  
 Units9
 Total Units17
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