The entry level baking certificate will provide the student with a solid foundation of baking skills necessary for entry level work in bakeries and pastry kitchens. The program covers basic and advanced baking techniques, bread making, chocolates, cake decorating, cooking and sanitation.
Program Learning Outcomes:
A. Demonstrate knowledge of fundamental cooking theory, food sanitation, menu design, and food costing.
B. Produce consistent bakery products in a timely fashion.
C. Perform basic cake decorating techniques.
D. Productively work as a team member.
Program Requirements
Entry Level Baking Certificate of Achievement | ||||
---|---|---|---|---|
Introduction to Culinary Arts Basics | CAHM 50A | 1 | ||
Introduction to Entree Preparation and Service | CAHM 50B | 1 | ||
Introduction to Appetizers and Baking Preparations | CAHM 50C | 1 | ||
Introduction to Culinary Arts Lab | CAHM 50L | 2 | ||
Sanitation and Hygiene | CAHM 64 | 2 | ||
Cake Decorating | CAHM 149 | 1 | ||
Basic Baking and Pastry | CAHM 155 | 3 | ||
Chocolate | CAHM 159 | 1 | ||
Advanced Baking and Pastry | CAHM 168 | 3 | ||
The Art of Creating Wedding Cakes | CAHM 171 | 1 | ||
16 |
Enrollment Projections
30 projected enrolled annually
Completer Projections
10 projected completers annually
The primary goal of this program is:
To provide the students with a solid foundation of baking skills necessary for entry level work.
The primary objectives of this program are:
To produce skilled bakers, understanding the basics and advanced techniques of bread making, chocolates, cake decorating, cooking and sanitation
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
CAHM 50A | Introduction to Culinary Arts Basics | 1 | S1 |
CAHM 50B | Introduction to Entree Preparation and Service | 1 | S1 |
CAHM 50C | Introduction to Appetizers and Baking Preparations | 1 | S1 |
CAHM 50L | Introduction to Culinary Arts Lab | 2 | S1 |
CAHM 64 | Sanitation and Hygiene | 2 | S1 |
CAHM 149 Cake Decorating 1 S2
CAHM 155 Basic Baking and Pastry 3 S2
CAHM 159 Chocolate 1 S2
CAHM 168 Advanced Baking and Pastry 3 S2
CAHM 171 The Art of Creating Wedding Cakes 1 S2
as above
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