Baking and Pastry Arts - Two-Year Certificate of Completion (CC2)

Description

The Baking and Pastry Two-Year Certificate of Completion is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary baking and pastry arts techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry.

This program is accredited by the American Culinary Federation

Program Learning Outcomes

Upon successful completion of the program, students will be able to:

  1. Describe and demonstrate the process of classical and contemporary baking and pastry techniques.
  2. Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
  3. Use baking and pastry industry-specific equipment.
  4. Apply food and beverage management, leadership, customer service, and interpersonal skills.
  5. Apply food safety and sanitation practices.
  6. Demonstrate basic measuring, conversion, food costing, and yield management practices.
  7. Use baking and pastry industry-specific communication.

Entrance Requirements

Academic Entrance Requirements

  • Completion of or concurrent enrollment in or
  • Completion of or minimum placement Math Level 7

Additional Program Costs (Beyond Standard Tuition/Fees and Textbooks)

Material Costs

  • Oregon Liquor Control Commission service permit: $28.65
  • Knives, uniforms, and additional supplies: approximately $1,500

Enrollment Fees

  • Specified courses: $185 per credit fee for lab and consumable materials (see program requirements for courses with these fees indicated with: courses1)

Course Requirements

Course Title Credits
Core Courses
BAK 110Baking and Pastry Foundations I 14
BAK 140Baking and Pastry Foundations II 14
BAK 170Baking and Pastry Foundations III 14
BAK 180Custards and Frozen Desserts 14
BAK 210Modern Sugar and Chocolate Decor 14
or BAK 220 Wedding Celebration and Specialty Cakes
or BAK 240 The Craft of Artisan Breads
BAK 265Comprehensive Retail Baking Operations5
CUL 101Introduction to Culinary Arts 14
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking 14
HM 130Hospitality Industry Supervision and Principles of Leadership4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 190Dining Room Operations5
WR 121Academic Composition3-4
or BA 214 Business Communications
Total Credits54-55

Advising Notes

This certificate is designed for students planning to enter their chosen field after completion. Often only selected credits are considered transferable to public or private baccalaureate institutions.

Performance Standards

  • Academic Requirements:

    • Students must have a 2.0 cumulative GPA to earn a COCC certificate or degree.

    • All courses in the program must be completed with a grade of C or higher.

Sample Plan

Sample Plan Grid
First TermCredits
BAK 110Baking and Pastry Foundations I4
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
WR 121
Academic Composition
Business Communications
3-4
 Credits13-14
Second Term
BAK 140Baking and Pastry Foundations II4
CUL 101Introduction to Culinary Arts4
HM 130Hospitality Industry Supervision and Principles of Leadership4
BAK 180Custards and Frozen Desserts4
 Credits16
Third Term
BAK 170Baking and Pastry Foundations III4
HM 190Dining Room Operations5
HM 150Procurement, Ingredient Identification and Food Cost Control3
 Credits12
Fourth Term
BAK 210
Modern Sugar and Chocolate Decor
Wedding Celebration and Specialty Cakes
The Craft of Artisan Breads
4
BAK 265Comprehensive Retail Baking Operations5
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking4
 Credits13
 Total Credits54-55

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expected

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