Introduction Professional Skills in Baking & Pastry Arts

Submitter's Information

Name

Casandra Greene

Title

Instructional Programs Support Coordinator

Region

Inland Empire/Desert

College

Riverside City College

CTE Dean's Information

CTE Dean

Shari Yates

Program Information

Program Title

Introduction Professional Skills in Baking & Pastry Arts

Submission Type

New Program

TOPs Code

Culinary Arts (130630)

Projected Start Date

2024-05-01

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 Type(s)

Certificate of Achievement: 8 to fewer than 16 semester (or 16 to fewer than 24 quarter) units (B)

Program Goals

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

Certificate Required Units

Units of Major Degree

n/a

Total Units for Degree

n/a

Course Report

Program Requirements Narrative

Required Courses: 10 .units

Course	Title	Units	Sequencing
CUL 50	ServSafe Food Safety	2.0	Semester 1, Summer
BAK 65	Breads, Rolls, and Pastry Basics	1.5	Semester 2, Fall
BAK 66	Artisanal Breads	1.5	Semester 2, Fall
BAK 67	Viennoiserie and Breakfast Pastries	1.5	Semester 2, Fall
BAK 68	Cookie and Brownies	1.5	Semester 2, Fall
BAK 69	Custards and Creams	2.0	Semester 2, Fall

Program Requirements

Required Courses: 10 .units

Course	Title	Units	Sequencing
CUL 50	ServSafe Food Safety	2.0	Semester 1, Summer
BAK 65	Breads, Rolls, and Pastry Basics	1.5	Semester 2, Fall
BAK 66	Artisanal Breads	1.5	Semester 2, Fall
BAK 67	Viennoiserie and Breakfast Pastries	1.5	Semester 2, Fall
BAK 68	Cookie and Brownies	1.5	Semester 2, Fall
BAK 69	Custards and Creams	2.0	Semester 2, Fall