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California Regional Consortia

Introduction Professional Skills in Baking & Pastry Arts

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Submitter's Information

Name

Casandra Greene

Title

Instructional Programs Support Coordinator

Region

Inland Empire/Desert

College

Riverside City College

CTE Dean

CTE Dean's Name

Shari Yates

CTE Dean's Email

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Program Details

Program Title

Introduction Professional Skills in Baking & Pastry Arts

Submission Type

New Program

TOPs Code

Culinary Arts (130630)

Projected Start Date

05/01/24

Catalog Description

Students will have the opportunity to complete the first set of courses of a larger program in Professional Skills in Baking & Pastry Arts. Within this first mini-certificate option, students will learn the essentials of the bakeshop, including making yeasted dough products, lean and enriched breads, laminated doughs, cookies and brownies, and the fundamental techniques for custards and cream items.

Enrollment Completer Projections

Once the program is in full force, it would be expected to have between 30-60 graduates annually.

Program Proposal Attributes

Program Award Type(s) (Check all that apply)
  • Certificate of Achievement: 8 to fewer than 16 semester (or 12 to fewer than 24 quarter) units (B)
Program Goal

Upon successful completion of this Certificate, students will have the skills necessary to start working within the workforce in various capacities, including, but not limited to hotels, restaurants, resorts, tea parlors, grocery store bakeries, independent bakeries, research and development, donut shops, chocolate shops, cake decorator, or food stylist.

Course Units and Hours

Total Certificate Units (Minimum and Maximum)

10

Units for Degree Major or Area of Emphasis (Minimum and Maximum)

n/a

Total Units for Degree (Minimum and Maximum)

n/a

Course Report

Program Requirements Narrative

Required Courses:   10  .units

CourseTitleUnitsSequencing
CUL 50ServSafe Food Safety2.0Semester 1, Summer
BAK 65Breads, Rolls, and Pastry Basics1.5Semester 2, Fall
BAK 66Artisanal Breads1.5Semester 2, Fall
BAK 67Viennoiserie and Breakfast Pastries1.5Semester 2, Fall
BAK 68Cookie and Brownies1.5Semester 2, Fall
BAK 69Custards and Creams2.0Semester 2, Fall
Program Requirements

Required Courses:   10  .units

CourseTitleUnitsSequencing
CUL 50ServSafe Food Safety2.0Semester 1, Summer
BAK 65Breads, Rolls, and Pastry Basics1.5Semester 2, Fall
BAK 66Artisanal Breads1.5Semester 2, Fall
BAK 67Viennoiserie and Breakfast Pastries1.5Semester 2, Fall
BAK 68Cookie and Brownies1.5Semester 2, Fall
BAK 69Custards and Creams2.0Semester 2, Fall

Supporting Documents

Upload Labor Market Information (LMI)

Inland/Empire Desert Regional Questions

Advisory Minutes

Submission Details

Published at

09/15/23 - 03:19 PM

Status

Recommended

Return to Drafts

Please list the reason(s) for returning "Introduction Professional Skills in Baking & Pastry Arts". to Casandra Greene's drafts. This message will be sent to casandra.greene@rcc.edu

Comments, Documents, Voting

Comments

All Comments

DT

Diann Thursby Super User   ·  09/20/23

Received regional recommendation at 9-18-2023 IEDRC Deans Meeting.