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.
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.
|CA 181||FOOD SERVICE SAFETY, SANITATION, AND NUTRITION||1|
|CA 182||INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS||3|
|CA 183||FOOD PURCHASE AND CONTROL||2|
|CA 184||PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS||3|
|CA 185||PROFESSIONAL PASTRY DESIGN AND DECORATING||3|
|CA 186||PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS||3|
|CL 120||COMPUTER LITERACY||1|
|Select 2 units of the following:||2|
|WORK EXPERIENCE IN BUSINESS I|
|WORK EXPERIENCE IN BUSINESS II|
|BUS 120||INTRODUCTION TO BUSINESS||3|
|BUS 142||BUSINESS ETHICS---CORPORATE AND PERSONAL||1|
|BUS 145||FINANCIAL MANAGEMENT FOR SMALL BUSINESS||1|
|BUS 148||DEVELOPING AND STARTING A NEW BUSINESS||3|
|BUS 174||INTRODUCTION TO MARKETING AND SOCIAL MEDIA PRACTICES||3|
|HLTH 204||FUNDAMENTALS OF NUTRITION||3|