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| Culinary Arts: Baking and Pastry Certificate | Culinary Arts | Total Units: 20 | |||||||||||||||||||||||||||||||||
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A newer version of this program is available.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 2016
Description:
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.
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
fully experienced.
Program Requirements:
The requirements for the Culinary Arts: Baking and Pastry Certificate program are:
Term Effective: Fall 2016 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: Fall 2020 Previous Versions:
Culinary Arts: Baking and Pastry - effective Fall 2014 |
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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. |
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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. |
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Notes: A certificate will be granted upon completion of the required courses with a grade of "C" or better. |
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