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Term Effective:
Fall 2014
Description:
The Culinary Arts Baking and Pastry Skills Certificate is an intensive program
designed for those interested in professional baking. It includes
comprehensive study with an emphasis on application of fundamental baking
techniques and ingredients. Students learn introductory baking skills and
then move on to production baking in SRJC's retail bakery at the Culinary Arts
Center. Graduates are prepared for entry level employment as bread bakers,
pastry cooks, cake decorators, or confectioners. Course study includes bread
work, cakes, pastries and desserts, chocolate, confection, custards and
frozen desserts. Instruction is also provided in bakeshop management and
retail bakery operations.
Pastry chefs work in shops that bake products that are sold on the premises
to local customers. They prepare baked goods, such as breads, cakes, sweet
rolls, pies, and cookies. Pastry chefs employed in most of the smaller (less
than 20 employees) retail bakeries engage in many different types of baking
activities. Pastry chefs may also develop their own recipes or procedures to
make different types of breads and pastries. Cake decorators as well as bread
bakers are considered artisans by many in the industry. Employment as a baker
or pastry chef can also be found in grocery stores and restaurants.
The full time student can complete this program in one semester.
Employers generally report that it is moderately difficult to find
inexperienced but qualified applicants, and very difficult to find qualified
applicants with prior experience. This indicates a good outlook for job
seekers without prior experience, and a very good outlook for those who are
fully experienced.
Program Student Learning Outcomes
Upon successful completion of this certificate, the student will be able to:
- Define and use the basic terminology and techniques of the professional baker and
pastry chef;
- demonstrate proficiency in advanced techniques for specific baking & pastry
applications;
- demonstrate the importance of local and seasonal products in professional baking;
- demonstrate station organization, purchasing, storage, menu writing, and sanitation
principles as they apply to food handling;
- demonstrate responsibility and team skills for the food service industry;
- determine and appraise career opportunities within the baking industry;
- critique, assess, and improve performance, listening and communication skills; and
- employ the diversity of cultural influences and values related to a professional
culinary environment.
Recommended Course Sequence
Program Requirements:
The requirements for the Culinary Arts: Baking and Pastry Certificate program are:
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Complete 17.5 units from
- Culinary Arts Baking and Pastry Requirements
| Culinary Arts Baking and Pastry Requirements - complete 17.50 units |
| CUL 250 | Sanitation and Safety | 1.00 |
| CUL 250.1 | Culinary Arts Survey | 1.00 |
| CUL 252.3 | Knife Skills | 2.00 |
| CUL 254 | Introduction to Baking and Pastry | 4.00 |
| CUL 255 | Production Baking | 5.00 |
Complete any combination totaling at least 4.50 units from the following:
| | Course | Description | Units |
|---|
| CUL 254.6 | Bread Baking | 1.00 |
| CUL 254.9 | Cakes and Cake Decorating | 1.00 |
| CUL 254.10 | Tarts and Pies | 1.00 |
| CUL 254.11 | Chocolate Techniques | 1.00 |
| CUL 254.12 | Cookies, Candies, and Confections | 1.00 |
| CUL 254.13 | Ice Cream, Custards, and Soft Desserts | 1.00 |
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Term Effective:
Fall 2014
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
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