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.
Once the program is in full force, it would be expected to have between 30-60 graduates annually.
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.
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.
Required Courses: 10 .units
| Course | Title | Units | Sequencing |
|---|---|---|---|
| BAK 80 | Plated Desserts and Sauces | 2.0 | Semester 4, Spring |
| BAK 81 | Candies, Confections, and Treats | 2.0 | Semester 4, Spring |
| BAK 82 | Advanced Cake Decorating Skills | 2.0 | Semester 4, Spring |
| BAK 83 | Chocolate Techniques and Bon Bons | 2.0 | Semester 4, Spring |
| BAK 84 | Sugar Artistry and Pastillage | 2.0 | Semester 4, Spring |
Diann Thursby · 09/20/23
Received regional recommendation at 9-18-2023 IEDRC Deans Meeting.