Primary College: Estrella Mountain Community College
Initiating College: Estrella Mountain Community College
Program Availability: Not Found
Program Availability: Shared
Program Availability: EM, PC
Field of Interest: Not Found
Instructional Council: Hospitality (58)
GPA: 2.0
SOC Code: 51-3011.00
Description: The Certificate of Completion (CCL) in Baking and Pastry program is designed to train students who wish to become professional pastry chefs. A formal restaurant and kitchen lab operated by the culinary program will provide practical work experience in the areas of dessert preparation. Instruction will be given in the areas of baking, advanced pastry, wedding cakes, baking theory, food sanitation, and business applications related to commercial baking.
Suggested Course Plan Sequenced by Semester: EM, PC
Program Notes: Students must earn a grade of "C" or better in all courses within the program.
+ indicates course has prerequisites and/or corequisites.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.
Admission Criteria:
Program Prerequisites: None
Program Prerequisites
Assessment test score for placement in 100-level English, Math, and Reading classes or above, or complete the following courses
(or higher level ENG, RDG or MAT courses) with a C or better:
+ENG091 Preparatory Academic Writing III (3) OR
Appropriate writing placement test score OR Satisfactory completion of a higher level English course 0-3
+RDG091 College Preparatory Reading (3) OR
Appropriate reading placement test score OR Satisfactory completion of a higher level Reading course 0-3
+MAT090 Introductory Algebra (5) OR
+MAT091 Introductory Algebra (4) OR
+MAT092 Introductory Algebra (3) OR
+MAT093 Introductory Algebra/Math Anxiety Reduction (5) OR
Satisfactory score on District Placement exam OR Satisfactory completion of a higher level mathematics course 0-5
Credits: 0-11
Required Courses
CUL109/HRM102 Menu Planning and Development 2
CUL113 Commercial Baking Techniques 3
CUL119 Baking Theory and Retail Operations (3)OR
CUL223 Food Service Management (3) 3
CUL127 Commercial Baking: Classical Desserts 3
+ CUL137 Specialty Breads and Breakfast Pastry 3
+ CUL217 Commercial Wedding Cake Production 3
+ CUL219 Professional Pastry Techniques 3
FON104 Certification in Food Service Safety and Sanitation 1
Credits: 21
Restricted Electives
Credits:
General Electives
Credits:
Program Competencies
1. Demonstrate the essential concepts of standardized recipes, cost computations, and menu writing techniques for food service operations. (CUL109/HRM102)
2. Describe the essential concepts, ingredients, and techniques used in baking and pastry production. (CUL119,CUL223)
3. Identify, describe and demonstrate the basic techniques and procedures necessary for operating a bakery or pastry shop. (CUL113, CUL127)
4. Identify, describe and demonstrate the techniques, preparation and presentation of advanced pastry products. (CUL137, CUL217, CUL219)
5. Describe the essential concepts of a quality sanitation system in a hospitality food service operation. ( FON104)
6. Describe the major segments, regulations, and business skills required to operate a bakery. (CUL119, CUL223)
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.
MCCCD Governing Board Approval Date: March 25, 2014
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.
