Baking and Pastry - Level I (Certificate N0888)

Program Overview

The Baking and Pastry - Level I Certificate program equips students with practical skills in baking, including production baking, candy making, and artisan bread. The program covers the use of commercial equipment and prepares students for careers in bakeries, restaurants, and other food service businesses. The suggested course sequence includes Baking and Pastry I, Artisan Bread, and Specialty Cakes.

Program Outline

Degree Overview:

The Baking and Pastry - Level I Certificate program prepares students for a career in baking. The program aims to provide students with the practical training they need to be successful in the field, including production baking, candy making, specialty cakes, plated desserts, and artisan breads. The program covers the use of commercial equipment.

Outline:

• Required Courses:
• CUL 102 - Professional Cooking I (3 units)
• CUL 106 - Baking and Pastry II (2.5 units)
• CUL 105 - Baking and Pastry I (3 units)
• CUL 113 - Commercial Food Production (3 units)
• CUL 117 - Artisan Bread (2.5 units)
• CUL 118 - Specialty Cakes (2.5 units)
• HRM 52 - Food Safety and Sanitation (2 units)
• Guided Pathways Suggested Course Sequence:
• Fall Term:
• CUL 105 - Baking and Pastry I (3 units)
• CUL 117 - Artisan Bread (3 units)
• HRM 52 - Food Safety and Sanitation (2 units)
• Total Units: 8
• Spring Term:
• CUL 106 - Baking and Pastry II (3 units)
• CUL 116 - World Baking (3 units)
• CUL 118 - Specialty Cakes (3 units)
• Total Units: 9
• Certificate: Baking and Pastry Level I (N0455) (5 units)
• Petition: inside.mtsac.edu, Student Tab #45 (5 units)

Careers:

The Baking and Pastry - Level I Certificate program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses.

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