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Baking and Pastry Arts Basic Certificate

Baking and Pastry Arts

Basic Certificate (BC)

View the Semester Map for Baking and Pastry Arts Basic Certificate

The Basic Certificate program in Baking and Pastry Arts introduces the student to the commercial baking environment, covering safety and sanitation skills and station setup, proper use and care of equipment, and baking and pastry terminology. The program is designed to provide the student with the opportunity to investigate and assess baking and pastry arts as a possible career. ​

Details: Basic Certificate (BC)

Career Pathway

Credit Hours (CH)

15

Program/Plan Number

367

Funding Options

Open For Enrollment

Yes

Also Offered At

 

Career Possibilities

Courses

+-

Prerequisites

 CH

General Education Requirements

 CH

Program Core Requirements

14  CH

Baking & Pastry
330BKPS 765
Introduction to Baking 3
The focus of this course will be an introduction to culinary history with emphasis on baking and pastry; instruction in principles and procedures of basic equipment and its use and beginning fundamentals of baking. A look at the contemporary employment options in this field will compare restaurant, specialty (e.g., wedding cakes), retail and wholesale careers. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Mathematics 098; concurrent enrollment in 330BKPS 766, 767, 768, and 769.
Offered at: Kennedy-King
330BKPS 766
Baking Safety and Sanitation 2
An introduction to safe food production practices. Topics will include prevention of food-borne illness, HACCP procedures, facility sanitation, legal guidelines, kitchen safety, and safe food preparation, storing, and reheating guidelines. The National Restaurant Association ServSafe examination will be a part of this course. Students who pass the exam will receive the ServSafe certification. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Mathematics 098; concurrent enrollment in 330BKPS 765, 767, 768, and 769.
Offered at: Kennedy-King
330BKPS 767
Baking Techniques 3
This course provides an introduction to the functions of baking ingredients (flour, sugar, fat, eggs and liquids) and mixing methods for doughs, fermentation techniques, and bread baking. Special emphasis will be placed on lean dough production and enriched dough methods (laminating, rubbing, and cut-in). Training in evaluation techniques of finished products will be emphasized. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Mathematics 098; concurrent enrollment in 330BKPS 765, 766, 768, and 769.
Offered at: Kennedy-King
330BKPS 768
Pastry Techniques 3
An introduction to pastry products and methods, this course will include lamination, short crust, liaison, meringue, pastry cream, pate a choux, vanilla sauce, ganache, custard and mousse. Assembling the various components into completed pastries will include filling, glazing, garnishing and making a variety of sauces. Students will learn to evaluate the quality of the items that are produced. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Mathematics 098; concurrent enrollment in 330BKPS 765, 766, 767, and 769.
Offered at: Kennedy-King
330BKPS 769
Cookies and Tarts 3
An introduction to a variety of mixing methods, doughs, batters, fillings and glazes with emphasis on preparing unfilled and filled cookies, mignardises, tarts, a variety of petit fours and other one bite items. Emphasis will be on production and will include specialty preparations, like gingerbread houses. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Mathematics 098; concurrent enrollment in 330BKPS 765, 766, 767, and 768.
Offered at: Kennedy-King

Additional Requirements

 CH

Elective Program Requirements

 CH

Area of Focus

 CH

Focus Electives

 CH

 CH
Total Minimum Credit Hours
 

Career Pathways