Advanced Baking and Pastry, Certificate of Achievement
Financial Aid Eligible
Banner Code: 1_CT_ABP
Control Number: 22432
The requirements for the Certificate of Achievement in Advanced Baking and Pastry includes courses which lead to students gaining a solid foundational knowledge of the baking and pastry industry. Courses are designed for students who desire a career as an entrepreneur in the baking/pastry industry, or in the following positions found at restaurants, hotels, resorts, clubs, and bakeries; head baker, assistant pastry chef, pastry chef, and executive pastry chef.
- Students will be prepared for employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs of retail and wholesale baking and pastry establishments.
Certificate of Achievement Requirements
The Certificate of Achievement is a state-approved career program that requires a minimum of eight units and is designed to prepare the graduate to enter a particular field of employment. In order to be awarded a certificate, students are required to obtain a grade of “C” or better in all program-required courses. Grades of “CR” or “P” will be accepted whereas “CR” or “P” meets the equivalency of a “C” or better. At least 3 units in an advanced course from the certificate must be completed at OCC at the department’s discretion. Certificates of Achievement are not automatically awarded. A petition must be filed in Enrollment Services or online at the beginning of the semester in which the student will be completing their final requirements. The petitioning periods are listed in the Graduation Requirements section of this catalog. Check with a counselor to determine the requirements for completion.
A list of certificate programs can be found in the Programs A-Z section of this catalog.
|CA A100||Introduction to the Hospitality Industry||3|
|CA A120||Culinary Principles 1||3|
|CA A124||Principles of Baking 1||2|
|FN A140 |
or FN A170
|Introduction to Nutrition Concepts |
|FSM A160||Sanitation and Safety||3|
|CA A126||Principles of Baking 2||2|
|CA A131||Principles of Artisan||3|
|CA A236||Directed Practice for Baking and Pastry 1||2|
|FSM A240||Food Service Math/Accounting||4|
|CA A226||Principles of Pastry Arts||3|
|CA A237||Directed Practice for Baking and Pastry 2||2|
|FSM A151||Food Production Management||2|
|FSM A250||Menu Planning and Purchasing||3|
|FSM A260||Supervision and Training Techniques||3|