Baking and Pastry, Certificate of Achievement
Baking and Pastry, Certificate of Achievement
The Certificate of Achievement in Baking and Pastry prepares students for entry-level positions as a baker or cake decorator. In these positions, employees are required to prepare menus, requisition supplies, supervise equipment use, maintain varied records, and coordinate data with accountants and others in the organization.
| Course ID | Title | Units/Hours |
|---|---|---|
| CRM R100 | Principles of the Hospitality Industry | 3 |
| CRM R104 | Sanitation and Environmental Control | 3 |
| CRM R103A | Culinary Baking Techniques | 6 |
| CRM R103B | Advanced Pastry | 3.5 |
| CRM R103C | Cake Decorating and Assembly | 2.5 |
| CRM R106 | Nutrition in Food Service | 3 |
| CRM R120 | Customer Service | 3 |
| CRM R170 | Baking Principles | 1 |
| CRM R171 | Introduction to Baking and Pastry | 7 |
| CRM R172 | Bread Baking Principles | 3 |
| CRM R173 | Production Planning and Bakery Operations | 6 |
| CRM R174 | Intermediate Production and Café Specialties | 4 |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 1-3 |
| Total Required Major Units | 46-48 | |
To earn a Certificate of Achievement (COA), a student must complete all courses within the certificate with a grade of "C" or better (or "P").
| Year 1 | ||
|---|---|---|
| Summer Semester | Units/Hours | |
| CRM R170 | Baking Principles | 1 |
| CRM R104 | Sanitation and Environmental Control | 3 |
| CRM R100 | Principles of the Hospitality Industry | 3 |
| Units/Hours | 7 | |
| Total Units/Hours | 7 | |
| Year 1 | ||
|---|---|---|
| Fall Semester | Units/Hours | |
| CRM R103A | Culinary Baking Techniques | 6 |
| CRM R120 | Customer Service | 3 |
| CRM R106 | Nutrition in Food Service | 3 |
| Units/Hours | 12 | |
| Spring Semester | ||
| CRM R103B | Advanced Pastry | 3.5 |
| CRM R103C | Cake Decorating and Assembly | 2.5 |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 1-3 |
| Units/Hours | 7-9 | |
| Year 2 | ||
| Fall Semester | ||
| CRM R171 | Introduction to Baking and Pastry | 7 |
| CRM R172 | Bread Baking Principles | 3 |
| Units/Hours | 10 | |
| Spring Semester | ||
| CRM R173 | Production Planning and Bakery Operations | 6 |
| CRM R174 | Intermediate Production and Café Specialties | 4 |
| Units/Hours | 10 | |
| Total Units/Hours | 39-41 | |
- Demonstrate basic knowledge of baking techniques and procedures
- Apply Local and Federal laws and regulations relating to safety and sanitation in a kitchen/classroom environment.
- Obtain ServSafe certification from the National Restaurant Association.
- Identify and properly use food service tools, equipment, and basic key food ingredients in a production kitchen.
- Apply the fundamentals of baking science to the preparation of a variety of products.
- Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service.