Center for Curriculum and Transfer Articulation
Major: 5649
First Term: 2014 Spring   
Award: CCL  
Total Credits: 21-24
CIP Code: 12.0501

Occupational Area: Hospitality and Tourism
Instructional Council: Hospitality (58)
GPA: 2.00
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.


Consumer Program Costs and Career Information



Required Courses
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

HRM126 Food Service Cost Systems (2) OR
CUL111 Purchasing for Food Service Systems (3) 2-3

HRM244 Quality Sanitation Management (3) OR
FON104 Certification in Food Service Safety and Sanitation (1) 1-3
Credits: 21-24

Program Competencies
1. Use inventory methods to maintain records and cost controls. (HRM126,CUL111)
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.(HRM244, FON104)
6. Describe the major segments, regulations, and business skills required to operate a bakery. (CUL119)
Last Updated: May 22, 2012

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.





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