Entry Level Baking Skills Certificate of Achivement

The entry level baking certificate will provide the student with a solid foundation of baking skills necessary for entry level work in bakeries and pastry kitchens. The program covers basic and advanced baking techniques, bread making, chocolates, cake decorating, cooking and sanitation.

  Program Learning Outcomes:

 A. Demonstrate knowledge of fundamental cooking theory, food sanitation, menu design, and food costing.

B. Produce consistent bakery products in a timely fashion.

C. Perform basic cake decorating techniques.

D. Productively work as a team member.

Program Requirements

 

Entry Level Baking Certificate of Achievement
Introduction to Culinary Arts Basics	CAHM 50A		1
Introduction to Entree Preparation and Service	CAHM 50B		1
Introduction to Appetizers and Baking Preparations	CAHM 50C		1
Introduction to Culinary Arts Lab	CAHM 50L		2
Sanitation and Hygiene	CAHM 64		2
Cake Decorating	CAHM 149		1
Basic Baking and Pastry	CAHM 155		3
Chocolate	CAHM 159		1
Advanced Baking and Pastry	CAHM 168		3
The Art of Creating Wedding Cakes	CAHM 171		1
				16

Enrollment Projections

 30 projected enrolled annually

 Completer Projections

 10 projected completers annually

The primary goal of this program is:

 To provide the students with a solid foundation of baking skills necessary for entry level work.

 The primary objectives of this program are:

 To produce skilled bakers, understanding the basics and advanced techniques of bread making, chocolates, cake decorating, cooking and sanitation

Course	Title	Units	Year/Semester (Y1 or S1)
CAHM 50A	Introduction to Culinary Arts Basics	1	S1
CAHM 50B	Introduction to Entree Preparation and Service	1	S1
CAHM 50C	Introduction to Appetizers and Baking Preparations	1	S1
CAHM 50L	Introduction to Culinary Arts Lab	2	S1
CAHM 64	Sanitation and Hygiene	2	S1

CAHM 149                     Cake Decorating         1                                    S2

CAHM 155                     Basic Baking and Pastry 3                                S2

CAHM 159                    Chocolate                     1                                     S2

CAHM 168                     Advanced Baking and Pastry  3                       S2

CAHM 171                     The Art of Creating Wedding Cakes 1            S2  

as above

Not all culinary students wish to pursue an A.S. degree in Culinary Arts. Having a series of Certificates of Achievement help them to attain their immediate employment and career goals. Allowing these students to be awarded a Certificate of Achievement for this accomplishment is warranted and in line with the mission of the College.

Monterey Peninsula College Baking and Pastry Arts Certificate of Training (7.5-8.5 units) While the focus of the MPC Hospitality Program is on Hospitality and Management courses and degrees, they offer a Certificate of Training in Baking and Pastry. Molly Jansen, Department Chair (831) 646-4123