Skip to Main Content

CT07_20-21 - Baking and Pastry Certificate

Download as PDF

Certificate

Description

The Baking and Pastry Certificate prepares students for employment in such establishments as retail bakeries, fine dining restaurants and hotels, upscale pastry and bake shops, commercial baking and entrepreneurships. The core courses will help students develop a solid foundation in basic baking skills. The student may tailor the degree to meet individual goals in areas such as bread baking, cake decorating, wedding cake production, and/or chocolate and sugar show pieces. Students pursuing an Associate of Applied Science (AAS) Culinary Arts Degree may specialize in Baking and Pastry. All courses in the Baking and Pastry Certificate are requirements for the Culinary Arts AAS Degree. High school diploma or GED are recommended.

Area of Interest

Business & Professional Industries

Degree Type

Certificate

Total Credits Required

18

Program Learning Outcomes

  1. (Comprehension Level) Describe proper baking terminology in reference to equipment, procedures, and ingredients. (CSLO # 2)

  2. (Knowledge Level) Identify proper measurement method and tools per ingredient. (CSLO # 2)

  3. (Application Level) Calculate changes in ingredient measurements and equipment when varying production quantity. (CSLO # 2,3,4)

  4. (Synthesis Level) Explain the function of ingredients in formulas and correctly manipulate and substitute ingredients in the formulas based on nutritional concerns such as vegan, lactose, sugar, and/or gluten-free diets. (CSLO # 2,3,4)

  5. (Evaluation Level) Prepare yeast-leavened breads, cakes, cookies, frostings, chocolates, fondant, pastry, sauces and creams; create products utilizing egg foams, meringues, gelatin, and various specialty baked products; evaluate quality and sensory characteristics of products. (CSLO # 2,3)

  6. (Synthesis Level) Organize for large events; prepare menus, manipulate formulas, and execute quantity food production. (CSLO # 2,3)

  7. (Application Level) Apply safe food practices in all aspects of food production and service. (CSLO # 2,4)

  8. (Knowledge Level) Identify major nutrients: the sources, requirements, and functions, and describe the role of nutrition as it relates to menu planning and recipe development. (CSLO # 2)

  9. (Application Level) Demonstrate proficiency in selected area of specialty such as wedding cake production, artisan breads, or pastry. (CSLO # 2,3)

  10. (Evaluation Level) Evaluate the quality and sensory characteristics of baked goods and pastries. (CSLO # 2,3)