Culinary Arts and Management: Baking
Award Type: Certificate of Accomplishment
The Allan Hancock College Certificate of Accomplishment in Baking aims to provide students with a strong foundation in baking skills, business acumen, and professionalism, enabling them to succeed in the dynamic and competitive commercial baking industry.The graduate of the Certificate of Accomplishment in Culinary Arts and Management: Baking will:
- Denote the variety of services and business variations existing in the baking and events management sector of the hospitality industry.
- Demonstrate competency in safe, sanitary, and efficient production and service operations.
- Analyze and respond to differing business climates based on best accounting and forecasting practices.
- Demonstrate competency in oral, written and electronic communications.
- Supervise and train a diverse employee pool in best industry practices.
- Follow all the governmental laws and regulations pertaining to food and beverage production.
Program Requirements
A total of 15 units is required for the certificate.
| Course Number | Course Title | Units |
|---|---|---|
| CA 120 | Principles of Foods 1 | 4.000 - 0.000 units |
| or | ||
| FCS 120 | Principles of Foods 1 | 4.000 - 0.000 units |
| CA 121 | Basic Baking and Pastry | 3.000 - 0.000 units |
| CA 122 | Advanced Baking and Pastry | 3.000 - 0.000 units |
| CA 124 | Sanitation, Safety, and Equipment | 3.000 - 0.000 units |
| CA 325 | Specialty Cakes - Baking and Decorating | 2.000 - 0.000 units |
Recommended electives:
| Course Number | Course Title | Units |
|---|---|---|
| CA 123 | Principles of Foods 2 | 2.000 - 0.000 units |
| FCS 199 | Special Topics in Family & Consumer Sciences | 0.500 - 3.000 units |
| WEE 149 | Work Experience Education: Occupational | 1.000 - 8.000 units |
Note: at least 2 units of CWE 149 is recommended.