Baking and Pastry - CCL
Major: 5649
Effective Term: 2012 Spring Final Term: Current
Award: CCL
Total Credits: 23
Description:
The Certificate of Completion (CCL) in Baking and Pastry is designed to train students who wish to become professional pastry chefs. A formal restaurant and kitchen lab operated by the culinary program will provide practical work experience in the areas of dessert preparation. Instruction will be given in the areas of baking, advanced pastry, wedding cakes, baking theory, food sanitation, and business applications related to commercial baking.
Admission Criteria:
Student must meet with One Stop Student Specialist for Culinary Studies.
Formal application and interview with Program Director are required.
Formal application and interview with Program Director are required.
Course numbers that are clickable will take you to our class schedule for that class' next offerings.
Read the course description by hovering over the course title, if available.
| Credits: 0-11 | |||
| Assessment test score for placement in 100-level English, Math, and Reading classes or above, or complete the following courses (or higher level ENG, RDG or MAT courses) with a C or better: | |||
| ENG091 | Fundamentals of Writing | 3 | |
| RDG091 | College Preparatory Reading | 3 | |
| MAT090 | Developmental Algebra (5) OR | ||
| MAT091 | Introductory Algebra (4) OR | ||
| MAT092 | Introductory Algebra (3) | 3-5 | |
| Credits: 23 | |||
| CUL113 | Commercial Baking Techniques | 3 | |
| CUL119 | Baking Theory and Retail Operations | 3 | |
| CUL127 | Commercial Baking: Classical Desserts | 3 | |
| + | CUL137 | Specialty Breads and Breakfast Pastry | 3 |
| + | CUL217 | Commercial Wedding Cake Production | 3 |
| + | CUL219 | Professional Pastry Techniques | 3 |
| HRM126 | Food Service Cost Systems | 2 | |
| HRM244 | Quality Sanitation Management | 3 | |
General education requirements are available at MCCCD's Center for Curriculum and Transfer Articulation website for this program.
Program Competencies
- Use inventory methods to maintain records and cost controls. (HRM126)
- Describe the essential concepts, ingredients, and techniques used in baking and pastry production. (CUL119)
- Identify, describe and demonstrate the basic techniques and procedures necessary for operating a bakery or pastry shop. (CUL113, CUL127)
- Identify, describe and demonstrate the techniques, preparation and presentation of advanced pastry products. (CUL137, CUL217, CUL219)
- Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (HRM244)
- Describe the major segments, regulations, and business skills required to operate a bakery. (CUL119)
All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change.
Please refer to the Official MCCCD CCTA website for official programs information.
