Professional Baking and Pastry

Certificate of Achievement
Career/Technical (Major Code: 01820)

Designed to prepare students to work as pastry chefs in local restaurants, hotels, resorts, bakeries, and catering establishments. Develops skills in food handling, bread and pastry baking, and decoration techniques. Introduces principles of bakery production and cost management. Students are given training to test for San Diego County food handler’s certification.

Program Student Learning Outcome Statement

  • Demonstrate an understanding of the properties and functions of various ingredients used in baking and pastry, and demonstrate proper scaling and measurement techniques.

Gainful Employment

The U.S. Department of Education requires colleges to disclose a variety of information for any financial aid eligible program that “prepares students for gainful employment in a recognized occupation.”

Students who complete this program will have acquired the necessary analytical tools to successfully secure gainful employment in the field of study.

For more information regarding the data provided for this program and what it means to you as a student, please feel free to visit our SWC Gainful Employment website at: www.swccd.edu/gainfulemployment.

Program Requirements
Select 2-4 units of the following:2-4
WORK EXPERIENCE IN BUSINESS I
WORK EXPERIENCE IN BUSINESS II
WORK EXPERIENCE IN BUSINESS III
WORK EXPERIENCE IN BUSINESS IV
CA 181FOOD SERVICE SAFETY, SANITATION, AND NUTRITION1
CA 182INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS3
CA 183FOOD PURCHASE AND CONTROL2
CA 184PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS3
CA 185PROFESSIONAL PASTRY DESIGN AND DECORATING3
CA 186PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS3
CL 120COMPUTER LITERACY1
Total Units18-20
Recommended Electives
BUS 78ELECTRONIC CALCULATOR1
BUS 120INTRODUCTION TO BUSINESS3
BUS 142BUSINESS ETHICS---CORPORATE AND PERSONAL1
BUS 145FINANCIAL MANAGEMENT FOR SMALL BUSINESS1
BUS 148DEVELOPING AND STARTING A NEW BUSINESS3
BUS 174INTRODUCTION TO MARKETING AND SOCIAL MEDIA PRACTICES3
HLTH 204FUNDAMENTALS OF NUTRITION3
Note: For other options in Culinary Arts, see Hospitality.