The Certificate of Achievement in Baking and Pastry Arts provide students with the fundamental knowledge of baking science required of bakers and pastry cooks. Students will gain hands-on knowledge of classic and contemporary patisserie and baking processes. Course work is designed for students that desire a career as a baker or pastry chef.
12
Students will be prepared for entry-level employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs, and other retail and wholesale baking and pastry establishments.
13-14 units of required coursework listed below
Course | Title | Units | Year/Semester |
---|---|---|---|
Program Pre-Requisite: | |||
FSM A160 | Sanitation and Safety | 3 | Semester |
Required Courses: | |||
CA A124 | Principles of Baking 1 | 2 | Semester |
FN A140 | Introduction to Nutrition Concepts | 2 | Semester |
Or | |||
FN A170 | Nutrition | 3 | Semester |
CA A126 | Principles of Baking 2 | 2 | Semester |
FSM A240 | Food Service Math/Accounting | 4 | Semester |
Total Units: | 13-14 |
Suggested electives:
ART A110 | Color and Design: Two-Dimensional | 3 | Semester |
ART A120 | Beginning Drawing | 3 | Semester |
No comments to display
No files to display