Certificate & Degree Details

• Baking and Pastry

  Business Division
  Degree S0456

  The Baking and Pastry Degree 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 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 List

  Course Prefix	Course Name	Units
  CUL 101	Professional Cooking Foundations	3
  CUL 102	Professional Cooking I	3
  CUL 103	Professional Cooking II	2.5
  CUL 105	Baking and Pastry I	3
  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	2.5
  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		2.5-4
  Choose a minimum of 2.5 units from the following:
  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 Units		42.5-44