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.

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.  

Course Title Units
Required Courses
CA A120Culinary Principles 13
CA A124Principles of Baking 12
CA A126Principles of Baking 22
CA A131Principles of Artisan3
FN A140Introduction to Nutrition Concepts2-3
or FN A170 Nutrition
CA A149Pantry2
CA A226Principles of Pastry Arts3
CA A236Directed Practice for Baking and Pastry 12
CA A237Directed Practice for Baking and Pastry 22
FSM A100Introduction to the Hospitality Industry3
FSM A151Food Production Management2
FSM A160Sanitation and Safety2
FSM A240Food & Beverage Cost Control4
FSM A250Menu Planning and Purchasing3
FSM A260Supervision and Training Techniques3
Total Units38-39

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
FSM A100 Introduction to the Hospitality Industry 3
CA A120 Culinary Principles 1 3
CA A124 Principles of Baking 1 2
FN A140
Introduction to Nutrition Concepts
or Nutrition
2-3
FSM A160 Sanitation and Safety 2
 Units12-13
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
FSM A240 Food & Beverage Cost Control 4
 Units13
Year 2
Semester 1
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
 Units13
 Total Units38-39