MCCCD Program Description

Major: 5788
Effective Term: 2020 Fall

Award: CCL
Total Credits: 18-20
CIP Code: 12.0501

Instructional Council: Hospitality (58)
GPA: 2.00

SOC Code: Upon completion of this certificate, students may pursue a career as:
51-3011.00 Bakers

Upon completion of an associate degree, students may pursue a career as:
35-1011.00 Chefs and Head Cooks
35-1012.00 First-Line Supervisors of Food Preparation and Serving Workers
35-2011.00 Cooks, Fast Food
35-2012.00 Cooks, Institution and Cafeteria
35-2013.00 Cooks, Private Household
35-2014.00 Cooks, Restaurant
35-2015.00 Cooks, Short Order
35-2019.00 Cooks, All Other
35-2021.00 Food Preparation Workers
51-3011.00 Bakers

Description: The Certificate of Completion (CCL) in Commercial Baking and Pastry is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of classic and modern desserts, artisan and specialty breads, breakfast pastries, decorative showpieces and special occasion cakes. Students are exposed to all areas of a professional baking environment that includes baking techniques, safety and sanitation, food service management, professionalism and ethics, teamwork and communication.

Required Courses

CUL113 Commercial Baking Techniques 3

CUL115 Food Service Sanitation, Safety and Stewarding (2) OR
ServSafe food protection manager certification (0) 0-2

CUL119 Baking Theory and Retail Operations 3
+ CUL127 Classical Desserts 3
+ CUL137 Specialty Breads and Breakfast Pastry 3

+ CUL215 Advanced Pastry Arts (3) OR
+ CUL217 Wedding Cake Production (3) 3

+ CUL219 Professional Pastry Techniques 3

Credits: 18-20

Restricted Electives
	Credits:

General Electives
	Credits:

Program Competencies
1. Utilize classical and modern techniques in the effective production of savory and sweet baked/pastry products. (CUL113, CUL127, CUL137, CUL215, CUL217, CUL219) 2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL113, CUL115, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219) 3. Practice professional and ethical behavior in the hospitality industry. (CUL113, CUL115, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219) 4. Demonstrate effective communication skills to facilitate teamwork and time management. (CUL113, CUL115, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219) 5. Compose multiple flavors, textures, and colors into savory and sweet baked/pastry products that are marketable to the appropriate food sector and reflective of industry trends. (CUL113, CUL115, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: February 25, 2020

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.