The Advanced Professional Baking and Pastry Arts programis designed for entry-level positions and advancement opportunities in the baking and pastry industry. Students will learn about the functions of cakedecorating, wedding cakes, sugar flowers, chocolate, confections, sugar and showpieces, recipe costing, retail bakers management and sanitation skills.
Student Learning Outcomes
Upon completion of the programs, students willbe able to:
Understand and master various breads from around the world especially laminated doughs up to industry standards.
Demonstrate pastry production skills within an industry timeline.
Demonstrate an understanding of the proper techniques for a variety of classical, modern and wedding cakes.
Define and understand the origins, and applications of cocoa and chocolate.
Professional Baking and Pastry arts is high growth area and show market need. Enrollment projections for 3 (three) years are estimated to be 100 awards.
The Advanced ProfessionalBaking and Pastry Art Program supports the following occupations: baking prep cook, Pastry cook, Lead Baker, Assistant Pastry Chef, Executive Pastry Chef, and/or Bake Shop or Pastry Shop Owner/Operator. The advanced certificate has an emphasis on specialty chocolate and cake design.
The Advanced ProfessionalBaking and Pastry program Certificate: Contains four (4) courses totaling 12 units. The advanced courses lay the foundational knowledge and intermediate skills in baking and pastry arts which apply to a variety of jobs as lead pastry chefs, bakers, chocolatiers and cake decorators.
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
PROFBKG 130 | CHOCOLATE CONFECTIONS, DECO & SHOWPIECES | 3 | 3 |
PROFBKG 135 | SPECIALTY CAKES | 3 | 3 |
CLN ART 136 | RESTAURANT MANAGEMENT | 3 | 3 |
HOSPT 130 | HOSPITALITY COST CONTROL | 3 | 3 |
TOTAL UNITS | 21 |
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