Certificate of Achievement - Baking and Pastry
Catalog 2009-2010
This in-depth training program prepares students for many entry-level positions in small and large bakeries, specialty pastry shops, dessert catering, and dessert preparation in restaurants. Our graduates enter the baking and pastry field, and many have started their own businesses.
To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a "C" grade or better. Certificate requirements may only be completed by attending a combination of day and evening classes.
|
Required courses |
Units |
|
|
CULN 105 |
Introduction to the Kitchen |
0.5 |
|
CULN 105 |
Introduction to the Kitchen |
0.5 |
|
CULN 110 |
Orientation to Hospitality |
3 |
|
CULN 110 |
Orientation to Hospitality |
3 |
|
CULN 115 |
Culinary Mathematics |
1.5 |
|
CULN 120 |
Fundamentals of Cuisine |
5 |
|
CULN 153 |
Safety and Sanitation |
2 |
|
CULN 180 |
Fundamentals of Baking |
3.5 |
|
CULN 185 |
Nutritional Guidelines in Food Preparation |
2 |
|
CULN 190 |
Purchasing Systems and Operations |
2 |
|
CULN 191 |
Purchasing Systems and Operations Laboratory |
2 |
|
CULN 195 |
Supervisory Management in Food Services |
3 |
|
CULN 280 |
Advanced Pastry and Baking |
5 |
|
Plus at least 2 units from: |
||
|
CULN 150 |
Topics in Culinary Arts |
0.3-4 |
|
CULN 215 |
Decorative Confectionary Showpieces |
1 |
|
CULN 224 |
Catering Business and Operations |
2 |
|
Plus at least 2 units from: |
||
|
COOP 170 |
Occupational Work Experience |
1-4 |
|
COOP 170A |
Internship in Occupational Work Experience |
1-4 |
|
CULN 225 |
Laboratory Topics in Catering and Special Events |
0.3-4 |
|
Plus at least 2.5 units f: |
||
|
CULN 225 |
Laboratory Topics in Catering and Special Events |
0.3-4 |
|
Total units required |
36 |
|
Certificate of achievement in Baking & Pastry (DataTel code CA.BKPST.D)
SLO#1. Students completing the program will be able to explain and apply baking/pastry terms and procedures appropriately.
SLO#2. Students completing the program will be able to select, organize, and analyze ingredients used in baking and pastry production.
SLO#3. Students completing the program will be able to select, recognize, and utilize equipment and tools used in baking and pastry production.
SLO#4. Students completing the program will be able to scale and measure ingredients properly.
SLO#5. Students completing the program will be able to produce an array of bakery and pastry products.
SLO#6. Students completing the program will be able to evaluate quality standards in bakery and pastry products in written and oral form.
SLOs updated 11/19/2009 4:46:46 PM
