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California Regional Consortia

Advanced 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

Log in to view CTE Dean's Email.

Program Details

Program Title

Advanced 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 final set of courses of a larger program in Professional Skills in Baking & Pastry Arts. Within this third mini-certificate option, students will have the opportunity to learn the advanced techniques of the trade. This will include plated desserts, confectionery techniques, advanced skills in cake decorating, as well as chocolate and sugar artistry.

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

Students will have the opportunity to complete the final set of courses of a larger program in Professional Skills in Baking & Pastry Arts. Within this third mini-certificate option, students will have the opportunity to learn the advanced techniques of the trade. This will include plated desserts, confectionery techniques, advanced skills in cake decorating, as well as chocolate and sugar artistry.

Program Requirements

Required Courses:   10  .units

CourseTitleUnitsSequencing
BAK 80Plated Desserts and Sauces2.0Semester 4, Spring
BAK 81Candies, Confections, and Treats2.0Semester 4, Spring
BAK 82Advanced Cake Decorating Skills2.0Semester 4, Spring
BAK 83Chocolate Techniques and Bon Bons2.0Semester 4, Spring
BAK 84Sugar Artistry and Pastillage2.0Semester 4, Spring

 

Supporting Documents

Upload Labor Market Information (LMI)

Inland/Empire Desert Regional Questions

Advisory Minutes

Submission Details

Published at

09/15/23 - 03:20 PM

Status

Recommended

Return to Drafts

Please list the reason(s) for returning "Advanced 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.