Course Outline of Record

Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	11/12/2025
Top Code	130630 - Culinary Arts (CTE)
Units	2 Total Units (;  Lab/Other Units 2)
Hours	108 Total Hours (Other Hours 108)
Total Outside of Class Hours	0
Total Student Learning Hours	108
Arranged Hours	Participation in the operation of OCC Bakery under direct supervision or delegated task at an appropriate level. Hours to be arranged by instructor and OCC supervisor.
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	No
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

A directed opportunity for on-the-job baking and pastry training that includes practical training at OCC bakery in quantity bakery production. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. Six hours of seminar, 108 work hours arranged. PREREQUISITE: CA A124. ADVISORY: CA A126. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Work in the OCC cafeteria bakery, while increasing speed and comprehension of a business environment, and evaluating personal goals.

Course Objectives

• 1. Participate in each operation at an appropriated level either through directly supervised or delegated task performance at the OCC bakery.
• 2. Participate in all activities as they pertain to their particular area of interest.
• 3. Identify appropriate work place goals and objectives which will accomplish those goals.
• 4. Develop confidence and self-assurance within the work place.
• 5. Adhere to employment policies and scheduling.
• 6. Observe the dynamics of human relations in the work environment.
• 7. Apply skills learned in the classroom to actual working conditions.
• 8. Evaluate self-achievements and accomplishments.

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Other Content

1. Writing measurable learning objectives related to personal and directed practice site need including what is to be accomplished, how it will be accomplished, how it will be evaluated and completion date.
   1. Routine objectives
   2. Personal objectives
   3. Creative objectives
   4. Critical thinking objectives
   5. Subject matter objectives
2. Interviewing with OCC Pastry Chef and receiving approval on learning objectives
3. Learning objectives will be monitored for progress throughout the semester
4. Maintaining a record of directed practice experiences and time.
5. Journal of prescribed content relating to learning objectives.
6. Overview of directed practice site and maintenance of logs and assignment sheets.
7. Reviewing achievement of learning objectives and effectiveness of directed practice assignments with instructor and OCC Pastry Chef.

Method(s) of Instruction

• Directed/Independent Study (40)
• Work Experience (20)

Instructional Techniques

Student will receive instruction and one-on-one conferencing related to instructional objectives. The site supervisor will process and provide goal achievement input and evaluation of student's job performance on an on-going basis. The instructor/coordinator will provide on-site goal achievement assessment and reassessment, as well as final evaluation.

Reading Assignments

Students will read and interpret professional recipes, production sheets, and kitchen preparation guides as part of their daily assignments. Emphasis will be placed on understanding ingredient ratios, cooking procedures, and presentation standards for large-scale food production.

Writing Assignments

Maintain record or journal of directed practice experience and documentation of techniques to be completed during the course of supervised work hour.

Out-of-class Assignments

No outside assignments are required. All coursework is completed during assigned work experience hours in an approved industry setting.

Study Non-Contact Hours Recommended

0

Methods of Student Evaluation

• Written Assignments
• Problem Solving Exercises
• Skills Demonstration

Demonstration of Critical Thinking

Evaluation by directed practice site supervisor Self-evaluation of accomplishment of objectives Evaluation by directed practice instructor of journal entries, completion of hours and evaluation objectives

Required Writing, Problem Solving, Skills Demonstration

Maintain record or journal of directed practice experience and documentation of hours Proficiency will be demonstrated by achieving competency per individual agreement as determined by evaluation process. Active participatory experience in individual study or group assignments is the basic means by which learning objectives are obtained.

Resources Subscreen

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Eligible Discipline(s)

• Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.