Baking and Pastry Arts

The Baking and Pastry Art Certificate is designed to qualify individuals who have completed the certificate to work in the baking and pastry industry.

We anticipate 10 students will complete this certificate annually.  

The Baking and Pastry Art Certificate is designed to qualify individuals who have completed the certificate to work in the baking and pastry industry.

Upon successful completion of the program, students will be able to:

  Prepare baked goods and dessert items that are marketable to the public and safe to consume.

 

Course Blocks

Certificate Requirements:

HOSP 66 Practices in Hospitality                               1              S1

HOSP 77 Bakeshop: Yeasted and                              1             Any Semester

                           Non-Yeasted Breads

HOSP 78 Bakeshop: Basic Baking                              1               S1

                           Techniques

HOSP 81 Bakeshop: Pies and Tarts                           1           Any Semester

HOSP 82 Bakeshop: Cakes, Tortes                             1             Any Semester                                                          and Decorating Techniques

                           

HOSP 83 Bakeshop: French Pastries and                       0.5       Any Semester                                                     Restaurant-Style Desserts

HOSP 84 Chocolate I: Introduction to Chocolate         0.5         Any Semester

HOSP 88 Chocolate II: Chocolates and Confections     0.5         Any Semester

HOSP 180             Food Safety Certification                    0.5        S1

 

Select one to three units from the following:

HOSP 20 Catering                                                              2          Final Semester

COOP 91.21         Hospitality Work Experience       1– 4        Final Semester

 

                                                               Total Units           8-11

Students should take HOSP 66 Practices in Hospitality, HOSP 78 Bakeshop: Basic Baking Techniques; and HOSP 180  Food Safety Certification when beginning the program.  HOSP 20 Catering and COOP 91.21 Hospitality Work Experience  should be taken in the last semester of the program.  

The MPC Baking and Pastry Certificate has been a local/low unit certificate for a number of years. The program faculty have decided to convert it to a Certificate of Achievement.

This is an existing local needs certificate that is being converted to a Certificate of Achievement. There will be no additional impact on similar programs.