Pastry Arts Certificate

This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. Students gain hands-on experience and theoretical training as they produce quality bakery products from scratch.

The program is approximately three quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.

Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities upon which technical skills are built and personal development enhanced.

Admission Dates: Fall, Winter, Spring, and Summer quarters

Program Requirements

Catalog No.

Course Name

Credits

CUL   104

Sanitation in Food Service Operations

3

BAKE 105

Chocolate I (Confections)

5

BAKE 108

Chocolate II

4

BAKE 111

Decorating

3

BAKE 112

Cakes I (Fillings and Icings)

7

BAKE 114

Dessert Alternatives (Sugar Free, Gluten Free, Vegan)

3

BAKE 117

Frozen Desserts

3

BAKE 120

Yeast Breads

7

BAKE 125

Baking Techniques and Ingredients

3

BAKE 130

Pies, Tarts, Custards and Fillings

5

BAKE 134

Quick Breads, Cookies, Brownies

3

BAKE 140

Restaurant (Individual) Desserts and Petit Fours

5

BAKE 153

Sugar Work

3

BAKE 156

Wedding Cakes

7

BAKE 210

Cakes II

3

ENGL& 101

English Composition (or higher) or CMST& 220

5

MAT 110

Math for Non-science Majors

5

PSYC& 100

General Psychology

5

Total Credits for Completion

79

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