Academic Catalogs

Advanced Baking and Pastry, Certificate of Achievement

Banner Code: 1_CT_ABP

Control Number: 22432

Financial Aid Eligible

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.

Program Outcome

Students will be prepared for employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs of retail and wholesale baking and pastry establishments.

Review Graduation Requirements.

Course Title Units
Required Courses
FBM A100Introduction to the Food and Service Industry3
FBM A102Sanitation and Safety2
CA A124Principles of Baking 12
CA A120Culinary Principles 13
FN A140Introduction to Nutrition Concepts2-3
or FN A170 Nutrition
CA A126Principles of Baking 22
CA A131Principles of Artisan3
CA A236Directed Practice for Baking and Pastry 12
CA A149Pantry2
FBM A220Food and Beverage Cost Control4
CA A205Culinary & Baking - Specialty Diets2
CA A226Principles of Pastry Arts3
CA A237Directed Practice for Baking and Pastry 22
FBM A215Quantity Food Production Management2
FBM A221Menu Planning and Purchasing3
FBM A222Management, Leadership, and Training3
Total Units40-41

Program Sequence

These sequences at Orange Coast College are curriculum maps for students to finish all requirements for the certificate. There may be advisories, prerequisites, or time requirements that students need to consider before following these maps. Students are advised to meet with an Orange Coast College Counselor for alternate sequencing.

Some courses in this program may be offered once per academic year. 

Plan of Study Grid
Year 1
Semester 1Units
FBM A100 Introduction to the Food and Service Industry 3
FBM A102 Sanitation and Safety 2
CA A120 Culinary Principles 1 3
CA A124 Principles of Baking 1 2
FN A140
Introduction to Nutrition Concepts
or Nutrition
Semester 2
CA A126 Principles of Baking 2 2
CA A131 Principles of Artisan 3
CA A149 Pantry 2
CA A236 Directed Practice for Baking and Pastry 1 2
FBM A220 Food and Beverage Cost Control 4
Year 2
Semester 1
CA A205 Culinary & Baking - Specialty Diets 2
CA A226 Principles of Pastry Arts 3
CA A237 Directed Practice for Baking and Pastry 2 2
FBM A215 Quantity Food Production Management 2
FBM A221 Menu Planning and Purchasing 3
FBM A222 Management, Leadership, and Training 3
 Total Units40-41