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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 4.0
or
FCS 120 Principles of Foods 1 4.0
CA 121 Basic Baking and Pastry 3.0
CA 122 Advanced Baking and Pastry 3.0
CA 124 Sanitation, Safety, and Equipment 3.0
CA 325 Specialty Cakes - Baking and Decorating 2.0

Recommended electives:

Course Number Course Title Units
CA 123 Principles of Foods 2 2.0
FCS 199 Special Topics in Family & Consumer Sciences 0.5 - 3.0 units
WEE 149 Work Experience Education: Occupational 1.0 - 8.0 units

Note: at least 2 units of CWE 149 is recommended.