The Culinary Arts/Culinary Management program offers a variety of courses that develop skills with a hands-on and innovative approach. An introduction to cooking at the fundamental level to advanced skills in classical and modern techniques are the core of the culinary program. The coursework combines both laboratory and theory in a rigorous training format. The program has a student-operated restaurant and bakeshop/creamery that provides experience in a real-life setting. Coursework is supplemented with participation in the field with excursions to local farms, restaurants, and food purveyors. The emphasis of the program is providing industry relevant training in classical and advanced techniques such as, but not limited to, Meat & Seafood Processing, Gastronomy, Garde Manger and Baking & Pastry. The program has strong partnerships with local industry leaders and professionals in all aspects of the hospitality industry. Students are prepared for employment and transfer to four-year programs.
Students perform fundamental and advanced baking and pastry skills. The certificate of baking and pastry is an advanced certificate emphasizing on developing pastry chef and baker skills. The courses focus on the academic and practical skills required to prepare baked goods in any professional culinary setting.
20-25
The certificate of baking and pastry is an advanced certificate emphasizing on developing pastry chef and baker skills. The courses focus on the academic and practical skills required to prepare baked goods in any professional culinary setting. Students will enter a professional bakery, patisserie or restaurant with a high skill level and higher rate of pay. Students will have more pathways and job opportunities with this baking and pastry specific certificate.
Baking and Pastry Certificate of Achievement is designed for students seeking professional opportunities in the specialized field of baking and pastry. The courses are designed to prepare students for work in a variety of settings, including bakeshops, patisseries, resorts, restaurants, and confectionaries both independent and corporate.
The certificate is being revised to reflect a change from CACM 101 to CACM 102 with a decrease from 3 to 2 units, and decrease in total units for the certificate from 15 to 14.
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| CACM 102 | Sanitation | 2 | Y1 |
| CACM 160 | Fundamental of Baking Theory | 3 | Y1, S1 |
| CACM 212 | Basking and Pastry | 3 | Y1, S1 |
| CACM 214 | Advanced Baking | 3 | Y1, S2 |
| CACM 215 | Advanced Pastry | 3 | Y1, S2 |
Dr. Javier Ayala · 08/13/21
Support.
Jesse Lopez · 08/12/21
Miramar College endorses the program modification.
Larry McLemore · 08/12/21
Cuyamaca supports
Cassandra Storey · 08/11/21
SDCCE supports modification
Susan Wyche · 08/10/21
Palomar College endorses the program modification.
Jennifer Lewis · 08/02/21
Southwestern College supports endorsement for this modification.
Efrain Silva · 08/02/21
Imperial Valley College supports the modification.
Dr. Al Taccone · 07/29/21
MiraCosta College endorses this program modification.
John Edwards · 07/26/21
Mesa College submitted the appropriate LMI from the COE. The COE recommends proceeding with caution when developing a program because 1) entry-level earnings are below the living wage while some median earnings are above the living wage; 2) a high number of institutions train for these occupations; and 3) a supply gap exists for these positions. However, because this is a program modification, the COE supports the modification.
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