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
- 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 A160 | Sanitation and Safety | 3 |
| Total Units | 3 | |
| Year 1 | ||
|---|---|---|
| Fall | Units | |
| CA A124 | Principles of Baking 1 | 2 |
| FN A140 or FN A170 |
Introduction to Nutrition Concepts or Nutrition |
2-3 |
| FSM A240 | Food Service Math/Accounting | 4 |
| Units | 8-9 | |
| Spring | ||
| CA A126 | Principles of Baking 2 | 2 |
| Units | 2 | |
| Total Units | 10-11 | |
Baking and Pastry - Basic Suggested Electives
| Course | Title | Units |
|---|---|---|
| ART A110 | Color and Design: Two-Dimensional | 3 |
| ART A120 | Beginning Drawing | 3 |