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|Culinary Arts: Baking and Pastry Certificate
Total Units: 17.5
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The Culinary Arts Baking and Pastry 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.
More information about the Culinary Arts programs can be found at the Culinary Arts website.
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 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||4.00|
|Complete any combination totaling at least 4.50 units from the following:|
|CUL 254.6||Bread Baking||1.00|
|CUL 254.7||Puff Pastry, Danish, and Croissants||0.50|
|CUL 254.8||Tea Breads and Muffins||0.50|
|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|
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.