The certificate in Baking and Pasty introduces students to principles and techniques important in the baking industry.
The enrollment completer projection is for 35 students to complete the program annually with a 2-5% increase.
The purpose of this certificate is to provide a fundamental understanding of baking and pastry. Market research has shown the increased need for qualified baking personnel, and this certificate helps to satisfy that need. This certificate incorporates existing RCCD courses, and can be part of an Associates Degree as well.
In 2017, there were 1,169 employer postings for jobs related to baking and baking/pastry management.
(Y1 or S1)
|CUL-46||Fundamentals of Baking and Pastry||8.5||S1|
|CUL-47||Advanced Baking and Pastry||8.5||S2|
|MAG-56||HRM: Human Resources Management||3||S2|
Four courses are required for this certificate. Students should begin with CUL-46 as the introduction course, and follow with the CUL-47, the advanced course.
Diann Thursby · 05/13/19
Received regional recommendation at 5-13-2019 IEDRC Deans Meeting.