Certificate of Achievement in Professional Baking and Pastry Arts

The Professional Baking and Pastry Arts program is designed for entry-level positions opportunities in the baking andpastry industry. Students will learn about the functions of ingredients, bakers percentage, methods of preparation in yeast and quick breads, pies, cakes,pastries, artisanal breads, hot and cold plated desserts, and sanitation skills are practiced.

Student Learning Outcomes

Upon completion of the programs, students willbe able to:

 Identify thedifferences between introductory pastry and methods of preparation.

Understand the 12 steps of yeast production and be able to produce on anindustry level.

Display and understanding of ingredients and functions in standardizedrecipes.

Display an understanding of the cultural significance of breads ofdifferent cultures.

Professional Baking and Pastry arts is high growth area and show market need. Enrollment projections for 3 (three) years are estimated to be 100 awards. 

The ProfessionalBaking and Pastry Art Program supports the following occupations: baking prep cook, Pastry cook, Lead Baker, Assistant Pastry Chef, Executive Pastry Chef, and/or Bake Shop or Pastry Shop Owner/Operator. 

The Professional Bakingand Pastry program certificate Certificate contains five (5) core coursestotaling 21 units. The core courses lay the foundational knowledge with the initial courses in baking and pastry arts which apply to a variety of jobs as pastry chefs, bakers, chocolatiers and cake decorators.

Course	Title	Units	Year/Semester (Y1 or S1)
CLN ART 117	Sanitation Safety	3	1
PROFBKG 100	Principles of baking/Pastry Skills 1	3	1
PROFBKG 110	Artisan Bread 1	3	1
PROFBKG 122	Artisan Bread, Specialty Bread	6	2
PROFBKG 132	Multi-Component Desserts and Pastries	6	2

The Professional Baking and Pastry Arts program is an additional pathway to existing Culinary Arts program and supports alternative professions within the field.

LAMC, LATTC, LBCC, CERRITOS

100