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

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 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 List Units

Course	Title	Units
Program Prerequisite
FSM A160	Sanitation and Safety	2
Required Courses
CA A124	Principles of Baking 1	2
CA A126	Principles of Baking 2	2
FN A140	Introduction to Nutrition Concepts	2-3
or FN A170	Nutrition
FSM A240	Food & Beverage Cost Control	4
Total Units		12-13

Suggested Electives

ART A110 Color and Design: Two-Dimensional
ART A120 Beginning Drawing

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.

Plan of Study Grid

Year 1
Semester 1		Units
CA A124	Principles of Baking 1	2
FN A140 or FN A170	Introduction to Nutrition Concepts or Nutrition	2-3
FSM A160	Sanitation and Safety	2
FSM A240	Food & Beverage Cost Control	4
	Units	10-11
Semester 2
CA A126	Principles of Baking 2	2
	Units	2
	Total Units	12-13