The Pastry Cook certificate prepares the student who has no exposure to the field and those with limited experience to immediately enter any food service operation (bakery, pastry department) in a pastry cook entry-level position with greater opportunity for advancement. The food service industry offers unlimited career opportunities and valuable experience in bakery and pastry department settings. The foundation courses that can be completed in one or two semesters may lead to a Certificate of Achievement in Culinary Arts or with general education courses, an Associate of Science Degree in Culinary Arts.

Note: All courses must be completed with a letter grade of “C” or higher or “Pass.”

Course List

Code	Title	Units
CA-165	Sanitation for Food Service	1
CA-169	Essential Skills for Culinary Arts	3
CA-174	Principles of Baking and Pastry Making	3
CA-176	Advanced Baking and Pastry Arts	3
CA-177	Commercial Baking	3
Total Units		13

Certificate of Achievement

Any student who chooses to complete only the requirements listed above qualifies for a Certificate of Achievement in Pastry Cook. An official request must be filed with the Admissions and Records Office prior to the deadline as stated in the Academic Calendar.