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1306.30The curriculum offers students valuable hands-on experience and academic rigor to ultimately seek entry and mid-level positions in the baking industry. Individuals seeking to advance and update well-rounded skills in the field will benefit from completion of this certificate. Related local and global baking career opportunities students may enter upon completion include bakers,, production bakers, pastry cooks, and decorators within the following hospitality industries: restaurants, hospitals, retail, catering, lodging, tourism, meeting, convention, and exposition; theme parks; clubs; cruiseline and airway; and service, consulting, and e-commerce businesses and companies. Students are encouraged to pass the Manager Food Safety and Sanitation Certification with a score of at least 75% upon completion of this program in order to supplement their resumes, in addition, it is required for those who intend to transfer to CSU or private universities for Bachelor degrees.
No prerequisite skills are required for enrollment.
This program contains required lab fees, uniform, tool kit and possible Food Safety Certification Registration and exam fees should students decide to complete the exam.
A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.
Program Outcomes
- Demonstrate attributes of a professional baker including: sense of urgency, organization, foundational skills techniques, ingredient selection, appropriate care of commercial equipment, leadership, teamwork, interpersonal skills, preparing, serving and cleaning.
- Identify and administer rigorous food safety and sanitation practices.
- Demonstrate proficiency in basic ingredient conversions, food costing and yield management practices.
Requirements for the Certificate of Achievement
| Code | Title | Units |
|---|---|---|
| HOSP 003 | SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY | 3 |
| HOSP 014 | CULINARY PRINCIPLES | 3 |
| HOSP 015 | INDUSTRY CULINARY FOUNDATIONS I | 3 |
| HOSP 060 | CULINARY PRODUCTION AND OPERATION MANAGEMENT | 4 |
| HOSP 140 | INDUSTRY BAKING FOUNDATIONS I | 3 |
| HOSP 141 | INDUSTRY BAKING FOUNDATIONS II | 3 |
| Total Units | 19 | |