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 105 | Baking and Pastry I | 3 |
| CUL 106 | Baking and Pastry II | 3 |
| CUL 116 | World Baking | 3 |
| CUL 117 | Artisan Bread | 3 |
| CUL 118 | Specialty Cakes | 3 |
| HRM 52 | Food Safety and Sanitation | 2 |
| Total Units | 17 | |
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.
| Fall Term | Units | |
|---|---|---|
| CUL 105 | Baking and Pastry I | 3 |
| CUL 117 | Artisan Bread | 3 |
| HRM 52 | Food Safety and Sanitation | 2 |
| Units | 8 | |
| 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 to Admissions Records Submit petition to Admissions Records | ||
| Units | 9 | |
| Total Units | 17 | |
