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|Culinary Arts: Baking and Pastry Certificate
Total Units: 20
The Culinary Arts Baking and Pastry Certificate of Achievement 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.
Upon successful completion of this program, the student will be able to:
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.
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
- Define and use the basic terminology and techniques of the professional baker and
- Demonstrate proficiency in advanced techniques for specific baking & pastry
- 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.
The requirements for the Culinary Arts: Baking and Pastry Certificate program are:
Complete 20 units from
- Culinary Arts Baking and Pastry Requirements
|Culinary Arts Baking and Pastry Requirements - complete 20.00 units|
|CUL 250||Sanitation and Safety||1.00|
|CUL 250.1||Culinary Arts Survey||1.00|
|CUL 251A||Culinary Fundamentals 1||3.00|
|CUL 254||Introduction to Baking and Pastry||4.00|
|CUL 254.4||Purchasing and Bakeshop Management||1.00|
|CUL 254.5||Professional Plate Presentation||1.00|
|CUL 255||Production Baking||4.00|
|CUL 255.1||Specialty Production Baking||4.00|
|CUL 255.2||Careers in the Food and Beverage Industry||1.00|
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.
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.
The Culinary Arts Program has five certificates and two A.A. degrees with classes in 8-week blocks. Before enrolling, please contact Department Chair Betsy Fischer (contact info below) to help with scheduling decisions. Phone number is also text number.