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Baking and Pastry Certificate
Semester Hours:  18
Effective Term: Fall  2018
Prerequisites: RDG100 and MAT082 or equivalent placement test scores.
Corequisites: None

Program Description: The Baking and Pastry Certificate prepares students for employment in such establishments as retail bakeries, fine dining restaurants and hotels, upscale pastry and bake shops, commercial baking, and entrepreneurships. The core courses will help students develop a solid foundation in basic baking skills. The student may tailor the degree to meet individual goals in areas such as bread baking, cake decorating, wedding cake production, and/or chocolate and sugar show pieces. Students pursuing an Associate of Applied Science Culinary Arts Degree may specialize in Baking and Pastry. All courses in the Baking and Pastry Certificate are requirements for the Culinary Arts AAS Degree. High school diploma or GED are recommended.

Recommended Proficiencies: Math and English college level placement test scores, or unofficial college transcript.

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)
NTR223 Food Service Management (3)

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/