Back |
Semester Hours: 18 Effective Term: Fall 2018 |
Prerequisites: RDG100 and MAT082 or equivalent placement test scores. Corequisites: None |
Course Requirements |
---|
Baking and Pastry Certificate (18 Credits)
Core Requirements (14) CUL105 Food Safety Foundations (1) CUL160 Baking and Pastry I (3) CUL260 Baking and Pastry II (3) CUL268 Nutrition for Culinary Arts (3) plus (1) Culinary Arts elective HRM103 Managing Food Service Operations (3) OR NTR223 Food Service Management (3) AND Electives (4) Select 4 or more: CUL161 Cake Decorating (1) CUL162 Cake, Fillings and Frostings (1) CUL261 Advanced Cake Decorating (1) CUL262 Specialty & Wedding Cakes (1) CUL263 Everything Chocolate (1) Other Requirements Reading Competency: RDG100 College Reading Students must earn: a cumulative grade point average (CGPA) of at least a 2.0 on a 4.0 scale; a minimum of one-third of required Certificate credits from CAC. |
Program Measurable Student Learning Outcomes |
1. (Comprehension Level) Describe proper baking terminology in reference to equipment, procedures, and ingredients. (CSLO # 2)
2. (Knowledge Level) Identify proper measurement method and tools per ingredient. (CSLO # 2) 3. (Application Level) Calculate changes in ingredient measurements and equipment when varying production quantity. (CSLO # 2,3,4) 4. (Synthesis Level) Explain the function of ingredients in formulas and correctly manipulate and substitute ingredients in the formulas based on nutritional concerns such as vegan, lactose, sugar, and/or gluten-free diets. (CSLO # 2,3,4) 5. (Evaluation Level) Prepare yeast-leavened breads, cakes, cookies, frostings, chocolates, fondant, pastry, sauces and creams; create products utilizing egg foams, meringues, gelatin, and various specialty baked products; evaluate quality and sensory characteristics of products. (CSLO # 2,3) 6. (Synthesis Level) Organize for large events; prepare menus, manipulate formulas, and execute quantity food production. (CSLO # 2,3) 7. (Application Level) Apply safe food practices in all aspects of food production and service. (CSLO # 2,4) 8. (Knowledge Level) Identify major nutrients: the sources, requirements, and functions, and describe the role of nutrition as it relates to menu planning and recipe development. (CSLO # 2) 9. (Application Level) Demonstrate proficiency in selected area of specialty such as wedding cake production, artisan breads, or pastry. (CSLO # 2,3) 10. (Evaluation Level) Evaluate the quality and sensory characteristics of baked goods and pastries. (CSLO # 2,3) |
Standards for Program |
As guided by the current American Culinary Federation requirements for credit toward successful completion of Certified Culinarian (CC) credential. https://www.acfchefs.org/ACF/Certify/Levels/CC/ACF/Certify/Levels/CC/ |