Students who receive their degree in baking will gain the skills and knowledge in baking and pastry arts. Students will create hearth and specialty breads, desserts, pastry, patisserie, and confections. Skills developed will be in menu development, communication, food safety, and cost control. Students will also take management courses and will learn how to manage a diverse workforce. To graduate with a specialization in Professional Baking and Management, students must complete all requirements for the certificate plus the general breadth requirements for the Associate Degree (minimum total = 60 units)
| Code | Title | Units |
|---|---|---|
| Required Courses: | ||
| BUSAD 110 | Human Resource Management | 3 |
| CULART 040 | Introduction to Baking | 6 |
| CULART 041 | Desserts and Pastries | 6 |
| CULART 042 | Cake Decorating | 6 |
| CULART 043 | Advanced Desserts and Pastry/Chocolate/Sugar | 6 |
| CULART 044 | Introduction to Baking Skills, Ingredients, and Technology | 3 |
| CULART 080 | Small Business and Catering Management | 6 |
| CULART 205 | Principles of Design and Presentation | 3 |
| CULART 225 | Sanitation and Safety | 3 |
| CULART 240 | Procurement, Purchasing and Selection | 3 |
| HOSP 100 | Introduction to Hospitality and Customer Service | 3 |
| HOSP 120 | Hospitality Cost Control | 3 |
| Total Units | 51 | |
To earn an SBVC Associate Degree students must complete one of the following general education patterns:
Program Learning Outcomes
At the completion of this program, students will be able to:
- Create a HACCAP Plan for a Bake Shop following local regulatory procedures.
- Recite how to convert recipes when more or less servings need to be prepared.
- Create a dessert menu for 100 people using a variety of ethnic desserts.
- Describe cost control concepts that are used in the commercial food service industry.
- Explain how to plate desserts using the principles of plating.