Skip to Section
Submitter's Information
Shannon Davis
Articulation Officer
South Central Coast
Oxnard College
CTE Dean
Tim Fontenette
Log in to view CTE Dean's Email.
Program Details
Baking and Pastry, Certificate of Achievement
New Program
Culinary Arts (130630)
08/01/26
The Certificate of Achievement in Baking and Pastry prepares students for entry-level positions as a baker or cake decorator. In these positions, employees are required to prepare menus, requisition supplies, supervise equipment use, maintain varied records, and coordinate data with accountants and others in the organization.
Based on course enrollments in existing courses in the program from 2025-2026, the program estimates 20-30 completers each year.
Program Proposal Attributes
- Certificate of Achievement: 16 or greater semester (or 24 or greater quarter) units (C)
The Baking and Pastry Certificate of Achievement (COA) is a Career Technical Education program designed for students who are interested in becoming pastry chefs, bakers, kitchen managers, or cake decorators. The heart of this program is hands-on-lab in a commercial kitchen. This offers students the opportunity to apply and practice skills learned in all aspects of baking and pastry in a real-world environment.
Students completing this program will be eligible to obtain ServSafe Managers certification from the National Restaurant Association (NRA), two steps above the legal requirement for all employees considered as a "food handler." With baking skills many students find work in restaurants, the hotel industry, pastry and specialty shops, cruise lines, resorts, bakeries, catering companies, institutional food service operations, or may choose to go into business for themselves.
Course Units and Hours
46-48
n/a
n/a
Course Report
| Course ID | Title | Units |
| CRM R100 | Principles of the Hospitality Industry | 3 |
| CRM R104 | Sanitation and Environmental Control | 3 |
| CRM R103A | Culinary Baking Techniques | 6 |
| CRM R103B | Advanced Pastry | 3.5 |
| CRM R103C | Cake Decorating and Assembly | 2.5 |
| CRM R106 | Nutrition in Food Service | 3 |
| CRM R120 | Customer Service | 3 |
| CRM R170 | Baking Principles | 1 |
| CRM R171 | Introduction to Baking and Pastry | 7 |
| CRM R172 | Bread Baking Principles | 3 |
| CRM R173 | Production Planning and Bakery Operations | 6 |
| CRM R174 | Intermediate Production and Cafe Specialties | 4 |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 1-3 |
To earn a Certificate of Achievement (COA), a student must complete all courses within the certificate with a grade of "C" or better (or "P").
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| CRM R170 | Baking Principles | 1 | YR 1 Summer |
| CRM R104 | Sanitation and Environmental Control | 3 | YR1 Summer |
| CRM R100 | Principles of the Hospitality Industry | 3 | YR1 Summer |
| CRM R103A | Culinary Baking Techniques | 6 | YR 1 Fall |
| CRM R120 | Customer Service | 3 | YR 1 Fall |
| CRM R106 | Nutrition in Food Service | 3 | YR 1 Fall |
| CRM R103B | Advanced Pastry | 3.5 | YR 1 Spring |
| CRM R103C | Cake Decorating and Assembly | 2.5 | Yr 1 Spring |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 1-3 | Yr 1 Spring or YR 2 Spring |
| CRM R171 | Introduction to Baking and Pastry | 7 | YR 2 Fall |
| CRM R172 | Bread Baking Principles | 3 | YR 2 Fall |
| CRM R173 | Production Planning and Bakery Operations | 6 | YR 2 Spring |
| CRM R174 | Intermediate Production and Cafe Specialties | 4 | YR 2 Spring |
Supporting Documents
South Central Coast Regional Questions
Submission Details
02/19/26 - 01:53 PM
Recommended
Return to Drafts
Please list the reason(s) for returning "Baking and Pastry, Certificate of Achievement". to Shannon Davis's drafts. This message will be sent to sdavis@vcccd.edu
Comments, Documents, Voting
Comments
All Comments
No comments to display.