Culinary Arts Professional Baking and Pastry Program

This program is designed for people interested in career advancement and employment within the hotel and restaurant industry. The program combines theory and practical application of skills and abilities to meet the needs of employers.

Degrees/Certificates

Culinary Arts Professional Baking /Pastry

Certificate of Achievement or Associates of Art Degree

Program Highlights

This program offers students educational and practical experience. Partnerships with industry leaders offer excellent connections to local businesses and employment opportunities for students. The work experience component of the program provides resume-building experience. The program takes a hands-on approach as students work in an actual production kitchen and operate the Cerritos College Café.

Professional Baking/Pastry

1st Semester

CA 101 Food Safety & Sanitation 1 unit

This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. This course meets current food protection standards for regulatory agents.

CA 80 Introduction to Baking 4 units

This course introduces the student to basic baking techniques and basic ingredients utilized in the industry. This course will cover developing a variety of breads, sweet doughs, roll varieties pie dough and fillings, cakes, and cookies.

2nd Semester

CA 60 Food Purchasing & Control 3 units

This course is designed to familiarize the student with all aspects of purchasing and cost control within the foodservice industry. Instruction and experience in the areas of forecasting operational needs, menu pricing, food purchasing, and cost control are included.

National Restaurant Association Certificate Course

CA 81 Professional Baking & Pastry 1 5 units

This class introduces the student to the practical world of the baking & pastry industry, baked products, and ingredients. The student will develop basic skills utilized in professional bakeries. Demonstration and practical experiences in the preparation and use of doughs, pastries and creams, adjusting standard recipes, and interpretive use of weights and measures are included.

3rd Semester

CA 82 Professional Baking & Pastry 11 5 units

This advanced baking and pastry course provides the opportunity to increase skills in producing a more uniform product, with high eye appeal, and improved taste and structure. These products include cakes, pastries, icings, fillings, and specialty breads and rolls. Processed frozen dough, fried products, and frozen baked products are introduced. Maintaining product freshness is emphasized.

Total Involvement

Your goal is to obtain a well-balanced education that will lead to immediate employment and provide a pathway to a successful career in the restaurant industry. This requires total involvement on your part and total commitment on the part of Cerritos College.

Program Completion= 18 units