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Culinary Arts: Baking and Pastry Certificate Culinary Arts Total Units: 17.5
A newer version of this program is available. View the latest version here.

Catalog rights may apply, see a counselor for more information.

Term Effective: Fall 2005


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:

  1. Define and use the basic terminology and techniques of the professional baker and pastry chef;
  2. demonstrate proficiency in advanced techniques for specific baking & pastry applications;
  3. demonstrate the importance of local and seasonal products in professional baking;
  4. demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
  5. demonstrate responsibility and team skills for the food service industry;
  6. determine and appraise career opportunities within the baking industry;
  7. critique, assess, and improve performance, listening and communication skills; and
  8. employ the diversity of cultural influences and values related to a professional cu1inary environment.

Students interested in a suggested order for taking classes in this program, can view the recommended course sequence. More information about the Culinary Arts programs can be found at the Culinary Arts website.

Program Requirements:

The requirements for the Culinary Arts: Baking and Pastry Certificate program are:

  • Complete 17.5 units from
    • Culinary Arts Baking and Pastry Requirements

Culinary Arts Baking and Pastry Requirements - complete 17.50 units
CUL 250Sanitation and Safety1.00
CUL 250.1Culinary Arts Survey1.00
CUL 252.3Knife Skills2.00
Complete any combination totaling at least 4.50 units from the following:
CUL 254.6Bread Baking1.00
CUL 254.7Puff Pastry, Danish, and Croissants0.50
CUL 254.8Tea Breads & Muffins0.50
CUL 254.10Tarts & Pies1.00
CUL 254.11Chocolate Techniques1.00
CUL 254.12Cookies, Candies, & Confections0.50
CUL 254.13Ice Cream, Custards, & Soft Desserts1.00

Term Effective: Fall 2005

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.

Term Inactive: Summer 2012

Previous Versions:

Culinary Arts: Baking and Pastry - effective Fall 1981

Course Prerequisites and Advisories:

Courses in a program of study may have prerequisites or advisories; that is, courses that must or should be completed before taking that course. Please check for prerequisites or advisories by clicking on the course numbers in the Program Requirements section.

It is important that students who are completing an Associate Degree and desire to transfer to a four-year institution meet with a counselor to plan their lower division coursework. While many majors at SRJC are intended to align with lower division major preparation required by California public universities, specific lower-division major requirements vary among individual campuses. See a counselor, visit the Transfer Center, and check Guides For Transfer in Specific Majors, and ASSIST to review transfer preparation guides for specific schools and majors.


A certificate will be granted upon completion of the required courses with a grade of "C" or better.

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