Skip to main content
Browser not supported!
We recommend using a modern browser such as Google Chrome, Microsoft Edge, Apple Safari, or Mozilla Firefox.

Submitter's Information


Casandra Greene


Instructional Programs Support Coordinator


Inland Empire/Desert


Riverside City College

CTE Dean

CTE Dean's Name

Shari Yates

CTE Dean's Email

Log in to view CTE Dean's Email.

Program Details

Program Title

Professional Skills of Baking & Pastry Arts

Submission Type

New Program

TOPs Code

Culinary Arts (130630)

Projected Start Date


Catalog Description

The Professional Skills in Baking & Pastry Arts Program at Riverside City College focuses on professional learning objectives through our Career & Technical Education division. This program is designed for those who have in interest in baking and pastry arts, while allowing them to complete other studies at the same time. Although this track will take longer to complete, students are not limited to the commitment of a full-time program. As the program unfolds, students within our community and surrounding areas, will learn the fundamentals of baking and pastry arts, from yeast dough formulation to cakes and pastries from around the globe. Additionally, students will learn the proper food safety and sanitation practices as set forth by industry benchmarks. This knowledge is captured through traditional styles of learning, as well as a hands on approach where students can grasp a better understanding of the material.  As they advance through the program, students continue representing their personal styles and cultural backgrounds through their plated desserts, to advanced techniques such as chocolate and sugar artistry. Students are encouraged through critical thinking, on how baking ingredients function, and the roles they contribute throughout the baking processes. To further enhance their knowledge and outreach within the community, students will need to communicate and collaborate with industry partners and leaders, to solidify their learnings.

Enrollment Completer Projections

Once the program is in full force, it would be expected to have between 30-45 graduates annually.

Program Proposal Attributes

Program Award Type(s) (Check all that apply)
  • Certificate of Achievement: 16 or greater semester (or 24 or greater quarter) units (C)
Program Goal

Program Goals and Objectives

Upon successful completion of this program, students will have the skills necessary to start working within the workforce in various capacities, including, but not limited to hotels, restaurants, resorts, tea parlors, grocery store bakeries, independent bakeries, research and development, donut shops, chocolate shops, cake decorator, or food stylist.

Course Units and Hours

Total Certificate Units (Minimum and Maximum)


Units for Degree Major or Area of Emphasis (Minimum and Maximum)


Total Units for Degree (Minimum and Maximum)


Course Report

Program Requirements Narrative

Upon successful completion of this program, students should be able to:

Define and conduct food safety sanitation practices and apply them in a baking laboratory setting.

Understand the elements of baking in a professional bakeshop, while using professional tools and equipment.

Understand the components of making and plating a dessert, including making all of the components from scratch.

Prepare a basic element such as Prepare basic elements such as pâte à choux, pastry cream, and laminated doughs.

Understand the skillsets required for advanced pastry techniques, such as chocolate, sugar artistry, and pastillage.

Program Requirements

CUL 50ServSafe Food Safety2.0Semester 1, Summer
BAK 65Breads, Rolls, and Pastry Basics1.5Semester 2, Fall
BAK 66Artisanal Breads1.5Semester 2, Fall
BAK 67Viennoiserie and Breakfast Pastries1.5Semester 2, Fall
BAK 68Cookie and Brownies1.5Semester 2, Fall
BAK 69Custards and Creams2.0Semester 2, Fall
BAK 70Cake Mixing Techniques1.5Semester 3, Spring
BAK 71Pies, Tarts, and Fillings1.5Semester 3, Spring
BAK 72Quickbreads, Muffins, and Pastries1.5Semester 3, Spring
BAK 73Buttercreams and Cake Assembly Techniques1.5Semester 3, Spring
BAK 74Cost Control for Professional Skills of Baking2.0Semester 3, Spring
BAK 80Plated Desserts and Sauces2.0Semester 4, Spring
BAK 81Candies, Confections, and Treats2.0Semester 4, Spring
BAK 82Advanced Cake Decorating Skills2.0Semester 4, Spring
BAK 83Chocolate Techniques and Bon Bons2.0Semester 4, Spring
BAK 84Sugar Artistry and Pastillage2.0Semester 4, Spring


Supporting Documents

Inland/Empire Desert Regional Questions

Submission Details

Published at

09/28/23 - 12:25 PM



Return to Drafts

Please list the reason(s) for returning "Professional Skills of Baking & Pastry Arts". to Casandra Greene's drafts. This message will be sent to

Comments, Documents, Voting


All Comments


Diann Thursby Super User   ·  10/03/23

Received regional recommendation at 10-2-2023 IEDRC Deans Meeting.