The Professional Skills in Baking & Pastry Arts Program at Riverside City College focuses on professional learning objectives through our Career & Technical Education division. This program is designed for those who have in interest in baking and pastry arts, while allowing them to complete other studies at the same time. Although this track will take longer to complete, students are not limited to the commitment of a full-time program. As the program unfolds, students within our community and surrounding areas, will learn the fundamentals of baking and pastry arts, from yeast dough formulation to cakes and pastries from around the globe. Additionally, students will learn the proper food safety and sanitation practices as set forth by industry benchmarks. This knowledge is captured through traditional styles of learning, as well as a hands on approach where students can grasp a better understanding of the material. As they advance through the program, students continue representing their personal styles and cultural backgrounds through their plated desserts, to advanced techniques such as chocolate and sugar artistry. Students are encouraged through critical thinking, on how baking ingredients function, and the roles they contribute throughout the baking processes. To further enhance their knowledge and outreach within the community, students will need to communicate and collaborate with industry partners and leaders, to solidify their learnings.
Once the program is in full force, it would be expected to have between 30-45 graduates annually.
Program Goals and Objectives
Upon successful completion of this program, 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.
Upon successful completion of this program, students should be able to:
Define and conduct food safety sanitation practices and apply them in a baking laboratory setting.
Understand the elements of baking in a professional bakeshop, while using professional tools and equipment.
Understand the components of making and plating a dessert, including making all of the components from scratch.
Prepare a basic element such as Prepare basic elements such as pâte à choux, pastry cream, and laminated doughs.
Understand the skillsets required for advanced pastry techniques, such as chocolate, sugar artistry, and pastillage.
|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|
|BAK 70||Cake Mixing Techniques||1.5||Semester 3, Spring|
|BAK 71||Pies, Tarts, and Fillings||1.5||Semester 3, Spring|
|BAK 72||Quickbreads, Muffins, and Pastries||1.5||Semester 3, Spring|
|BAK 73||Buttercreams and Cake Assembly Techniques||1.5||Semester 3, Spring|
|BAK 74||Cost Control for Professional Skills of Baking||2.0||Semester 3, Spring|
|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 · 10/03/23
Received regional recommendation at 10-2-2023 IEDRC Deans Meeting.