Baking and Pastry - Level I (Certificate N0888)

Business Division
Certificate N0888

The Baking and Pastry 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.

Required Courses

Course Prefix Course Name Units
CUL 102Professional Cooking I3
CUL 106Baking and Pastry II2.5
CUL 105Baking and Pastry I3
CUL 113Commercial Food Production3
CUL 117Artisan Bread2.5
CUL 118Specialty Cakes2.5
HRM 52Food Safety and Sanitation2
Total Units18.5

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
CUL 117 Artisan Bread 3
HRM 52 Food Safety and Sanitation 2
Spring Term
CUL 106 Baking and Pastry II 3
CUL 116 World Baking 3
CUL 118 Specialty Cakes 3
Certificate: Baking Pastry L1 N0455 5
Submit petition:, Student Tab#45 5
 Total Units17
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