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Submitter's Information
Casandra Greene
Instructional Programs Support Coordinator
Inland Empire/Desert
Riverside City College
CTE Dean
Shari Yates
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Program Details
Intermediate Professional Skills Baking & Pastry Arts
New Program
Culinary Arts (130630)
05/01/24
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.
Once the program is in full force, it would be expected to have between 30-60 graduates annually.
Program Proposal Attributes
- Certificate of Achievement: 8 to fewer than 16 semester (or 12 to fewer than 24 quarter) units (B)
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
10
n/a
n/a
Course Report
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 |
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 |
Supporting Documents
Inland/Empire Desert Regional Questions
Submission Details
09/15/23 - 03:19 PM
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Return to Drafts
Please list the reason(s) for returning "Intermediate Professional Skills Baking & Pastry Arts". to Casandra Greene's drafts. This message will be sent to casandra.greene@rcc.edu
Comments, Documents, Voting
Comments
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Diann Thursby Super User · 09/20/23
Received regional recommendation at 9-18-2023 IEDRC Deans Meeting.