Intermediate Professional Skills Baking & Pastry Arts

Submitter's Information

Name

Casandra Greene

Title

Instructional Programs Support Coordinator

Region

Inland Empire/Desert

College

Riverside City College

CTE Dean's Information

CTE Dean

Shari Yates

Program Information

Program Title

Intermediate Professional Skills Baking & Pastry Arts

Submission Type

New Program

TOPs Code

Culinary Arts (130630)

Projected Start Date

2024-05-01

Catalog Description

Students will have the opportunity to complete the second set of courses of a larger program in Professional Skills in Baking & Pastry Arts. Within this second mini-certificate option, students will learn the remaining fundamental skills of the bakeshop, including cake mixing methods and techniques, understanding how pies and fillings are constructed, the essentials of basic breakfast breads and muffins, and the assembly of cakes utilizing various fillings and compositions. Students will also learn how the financial end of the bakeshop runs, by costing out recipes, and knowing how to manipulate the recipes to adjust the portion sizes.

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 Type(s)

Certificate of Achievement: 8 to fewer than 16 semester (or 16 to fewer than 24 quarter) units (B)

Program Goals

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

Certificate Required Units

Units of Major Degree

n/a

Total Units for Degree

n/a

Course Report

Program Requirements Narrative

Required Courses: 10 .units

Course	Title	Units	Sequencing
CUL 50	ServSafe Food Safety	2.0	Semester 1, Summer
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

Program Requirements

Required Courses: 10 .units

Course	Title	Units	Sequencing
CUL 50	ServSafe Food Safety	2.0	Semester 1, Summer
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