Academic Catalogs

Baking and Pastry-Basic, Certificate of Specialization

Not Financial Aid Eligible
Banner Code: 1_CE_CABP

The requirements for the Certificate of Specialization in Baking and Pastry Arts provide students with the fundamental knowledge of baking science required of bakers and pastry cooks. Students will gain hand-on knowledge of classic and contemporary patisserie and baking processes. Course work is designed for students that desire a career as a baker or pastry cook.

Program Outcome

  1. Students will be prepared for entry-level employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs and meet the needs of retail and wholesale baking and pastry establishments.

Certificate of Specialization Requirements

The Certificate of Specialization is a locally approved career program that requires sixteen units or fewer 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 Specialization are not automatically awarded, not printed on official academic transcripts, and there is no acknowledgment of completion given at graduation.  Please contact the division for details regarding the submission of petitions as procedures for each division vary.  Most division offices prefer that students complete all of the required courses and then provide a copy of the transcript while some divisions allow petitions for Certificates of Specialization before finishing.  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.  

Required Prerequisite

Course Title Units
FSM A160Sanitation and Safety3
Total Units3
Plan of Study Grid
Year 1
FallUnits
CA A124 Principles of Baking 1 2
FN A140
Introduction to Nutrition Concepts
or Nutrition
2-3
FSM A240 Food Service Math/Accounting 4
 Units8-9
Spring
CA A126 Principles of Baking 2 2
 Units2
 Total Units10-11

Baking and Pastry - Basic Suggested Electives

Course Title Units
ART A110Color and Design: Two-Dimensional3
ART A120Beginning Drawing3