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Culinary Studies

Baking and Pastry - CCL

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Major: 5649
First Term: 2014 Spring
Final Term: 2014 Summer
Award: CCL
Total Credits: 21-24
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.

Program Notes:

Students must earn a grade of "C" or better in all courses within the program.

Admission Criteria:

Student must meet with One Stop Student Specialist for Culinary Studies.
Formal application and interview with Program Director are required.

Program Prerequisites
Credits:0-11
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 Fundamentals of Writing (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 Developmental 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
Required Courses
Credits:21-24
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

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)

View the Course Plan Sequence information for this MCCCD program on the CCTA website.

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. Please refer to "Your" PC Catalog and Student Handbook OR speak with the Program Director or Department Chairperson.