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Submitter's Information
Priscilla Lopez
Dean, Adult, Noncredit Education
Los Angeles
LA Harbor College
CTE Dean
Priscilla Lopez
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Program Details
Certificate of Acheivement in Advanced Professional Baking and Pastry Arts
Program Modifications (formerly substantial changes)
Culinary Arts (130630)
02/06/23
The Advanced Professional Baking and Pastry Arts programis designed for entry-level positions and advancement opportunities in the baking and pastry industry. Students will learn about the functions of cake decorating, wedding cakes, sugar flowers, chocolate, confections, sugar andshowpieces, recipe costing, retail bakers management and sanitation skills.
Student Learning Outcomes
Upon completion of the programs, students willbe able to:
Understand and master various breads from around the worldespecially laminated doughs up to industry standards.
Demonstrate pastry production skills within an industrytimeline.
Demonstrate an understanding of the proper techniques for avariety of classical, modern and wedding cakes.
Define and understand the origins, and applications of cocoaand chocolate.
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.
Program Proposal Attributes
- Certificate of Achievement: 8 to fewer than 16 semester (or 12 to fewer than 24 quarter) units (B)
The Advanced Professional Baking 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 ShopOwner/Operator. The advanced certificate has an emphasis on specialty chocolateand cake design.
Course Units and Hours
12
n/a
n/a
Course Report
The Advanced Professional Baking and Pastry program Certificate: Contains four (4) courses totaling 12 units. The advanced courses lay the foundational knowledge and intermediate skills in baking and pastry arts which apply to a variety of jobs as lead pastry chefs, bakers, chocolatiers and cake decorators.
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| PROFBKG 130 | CHOCOLATE CONFECTIONS. DECO & SHOWPIECES | 3 | 3 |
| PROFBKG 135 | SPECIALTY CAKES | 3 | 3 |
| CLN ART 136 | RESTAURANT MANAGEMENT | 3 | 3 |
| HOSPT 120 | HOSPITALITY COST CONTROL | 3 | 3 |
| TOTAL UNITS: | 12 |
Supporting Documents
Los Angeles Regional Questions
LOS ANGELES COMMUNITY COLLEGE DISTRICT
Los Angeles Harbor College
PRISCILLA LOPEZ
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Program Modification
Hospitality
Submission Details
09/28/22 - 12:57 PM
Informational
Return to Drafts
Please list the reason(s) for returning "Certificate of Acheivement in Advanced Professional Baking and Pastry Arts". to Priscilla Lopez's drafts. This message will be sent to lopezpa@lahc.edu
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