Introduction to Baking and Pastry

The Introduction to Baking and Pastry Certificate of Achievement program prepares students for entry-level career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as production baking, cakes, and plated desserts, The program combines theory and practical application of skills preparing students to meet the needs of employers. Students are required to follow Culinary Department dress standards.

Students who complete this program will be able to:

• Demonstrate foundational baking techniques.
• Evaluate a variety of finished baking products based on visual appeal, consistency, taste, and proper preparation techniques.
• Demonstrate proficient safety and sanitation production practices as related to the food service industry.
• Demonstrate preparation for entry-level employment in the food service industry in the specialized area of baking and pastry.

Based upon survey results we expect approximately 28 annual completers for this certificate.

The Introduction to Baking and Pastry Certificate of Achievement program prepares students for many contemporary entry-level employment opportunities. Students will be provided with the essential skills of food safety and sanitation and foundational baking and pastry competencies including quick breads, cookies, yeast dough, pastry and pastry fillings, and cakes. Commercial production and presentation techniques will be emphasized to reach student career goals and to be competitive in the marketplace. This program prepares students for entry-level careers in food service such as bakers, pastry cooks, and food preparation workers to meet the needs of retail and wholesale baking and pastry establishments, including restaurants, hotels, cafeterias, and institutional settings.

All lab classes require one of the following as a corequisite to enrollment CUL 171 sanitation and safety or a ServSafe Certificate of completion.

 All lab classes in this program have a student material fee of $30 to cover the cost of the food ingredients of each class. This totals $90 for required core classes that students can expect to pay during the program.

The courses required in this program provide students with foundational skills to prepare for entry-level employment.

The Introduction to Baking and Pastry Certificate of Achievement complements and builds on Saddleback College Culinary Arts existing and related programs (Catering, Introduction to Culinary Arts, and Advanced Culinary Arts) by adding a new area of specialization to the department offerings.  The Introduction to Baking and Pastry Certificate of Achievement can be completed as a stand-alone program for entry-level employment. Students may also choose to continue classes to complete the Advanced Baking and Pastry Certificate or Associate of Science which increases career advancement opportunities in the foodservice industry.  The addition of the new certificate will not require any changes to be made to the current inventory of programs, nor will it replace existing programs.

Orange Coast College (21 miles from Saddleback College, 7 miles from ATEP) offers a Certificate of Specialization in Baking and Pastry that requires 13-14 units for completion and an Advanced Baking and Pastry Certificate of Achievement that requires 39-40 units for completion. OCC also offers the option of an Associate of Science in Baking and Pastry which requires students to fulfill the general education requirements in addition to the required 39-40 specialized Baking and Pastry units. 

Cerritos College (37 miles from SCC, 22 miles from ATEP) offers a similar Professional Baking Certificate of Achievement, 22 units, and Associates of Art that requires 22 units of specialized courses in addition to the general education requirements.

Cypress College (33 miles from SCC, 19 miles from ATEP) offers a 17-unit Baking Fundamentals Certificate and a 38-unit Baking and Pastry Arts Certificate both of which can be combined with general education requirements to earn an associate in science degree.  

Based upon the survey we expect approximately 28 annual completers for this certificate.