Academic Catalog

Pastry Arts Certificate

certificate Info at a Glance
Type
Certificate
Estimated # of Quarters
This certificate is approximately 3 quarters long, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates
Summer, fall, winter and spring quarters.
Prerequisites
None.

This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. Students gain hands-on experience and theoretical training as they produce quality bakery products from scratch.

Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities that enhance personal development and serve as a foundation for technical skills.

Physical Activity Requirements: This occupation requires the ability to stand, walk and perform repetitive motions for extended periods of time and to lift up to 50 pounds. Students must be able to meet these physical requirements in order to complete lab requirements and obtain employment in this field.

Employability Requirements: All food workers (includes those that work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required to have a valid food worker card to work in Washington. (Chapter 246-217 WAC.)

Certificate Requirements

Course NumberClass TitleCredits
CUL 104Sanitation in Food Service Operations3
BAKE 106Chocolate I (Confections)4
BAKE 110Patisserie I7
BAKE 113Cakes I (Fillings and Icings)4
BAKE 114Dessert Alternatives (Sugar Free, Gluten Free)3
BAKE 115Patisserie II7
BAKE 117Frozen Desserts3
BAKE 119Yeast Breads4
BAKE 121Patisserie III7
BAKE 131Pies, Tarts, Custards and Fillings4
BAKE 134Quick Breads, Cookies, Brownies3
BAKE 140Restaurant (Individual) Desserts and Petit Fours5
BAKE 153Sugar Work3
BAKE 157Wedding Cakes3
BAKE 210Cakes II3
English Composition (or higher) or Public Speaking5
MAT 110Math for Non-Science Majors5
PSYC& 100DIVGeneral Psychology5
 Technical Credits78

Sanitation in Food Service Operations

Item #
CUL 104
Total Credits
3

Presents the principles of food microbiology, food-borne illness and the standards enforced by regulatory agencies. Incorporates applied measures for the prevention of food-borne illness and other microbiological factors. Includes National Restaurant Association ServSafe Certification.

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Chocolate I (Confections)

Item #
BAKE 106
Total Credits
4

Explores the different types of chocolate used in making assorted treats, candies and garnishes. Various methods of tempering, chocolate decorating, fudges, truffles and other candies will be identified.

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Patisserie I

Item #
BAKE 110
Total Credits
7

Provides students with the opportunity to attain fundamental cooking, time-management and production competencies in the program-run bistro. These include scones, muffins and cookies; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism. Instructor permission required.

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Cakes I (Fillings and Icings)

Item #
BAKE 113
Total Credits
4

Introduces students to mixing methods, their ingredients and their function in cake baking. Correct scaling, portioning, baking and determining doneness of assorted cakes. Fillings and icings will be introduced in the presentation of basic cakes.

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Dessert Alternatives (Sugar Free, Gluten Free)

Item #
BAKE 114
Total Credits
3

Covers how to make sugar-free, vegan and gluten-free desserts. Students will explore how to develop and use special ingredients, techniques and methods when making desserts not using standard ingredients such as eggs, butter, white flour and milk. 

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Patisserie II

Item #
BAKE 115
Total Credits
7

Provides students with the opportunity to refine fundamental cooking, time management and production competencies in the program-run bistro. These include scones, muffins, cookies and cake; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism.

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Frozen Desserts

Item #
BAKE 117
Total Credits
3

Explores the world of frozen desserts. Students will develop recipes for various frozen desserts such as gelato, sorbets, parfaits and ice creams along with savory desserts with the use of herbs, spices and vegetables.

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Yeast Breads

Item #
BAKE 119
Total Credits
4

Introduces students to the techniques used with starters and yeasts. Students will demonstrate how to cultivate yeast and proper proofing and baking techniques, along with completing a variety of yeast breads.

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Patisserie III

Item #
BAKE 121
Total Credits
7

Introduces students to the experience of managing, training and mentoring fellow classmates. Provides students with the opportunity to further refine fundamental cooking, time management and production competencies in the program-run bistro. These include scones, muffins, cookies and cake; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism. Instructor permission required.

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Pies, Tarts, Custards and Fillings

Item #
BAKE 131
Total Credits
4

Introduces students to a variety of pie crusts and the preparation of assorted fruit fillings. Tarts, custards and pastry cream will also be explored. Instructor permission required.

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Quick Breads, Cookies, Brownies

Item #
BAKE 134
Total Credits
3

Introduces students to the ingredients and function in preparation of quick breads and cookies. Students will explore the assorted doughs, shapes, and baking and finishing methods. Instructor permission required. 

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Restaurant (Individual) Desserts and Petit Fours

Item #
BAKE 140
Total Credits
5

Introduces students to the challenges of creating individual desserts for restaurants. Students will make individual desserts for the college restaurant and learn the detailed art of the Petit Fours.

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Sugar Work

Item #
BAKE 153
Total Credits
3

Introduces students to the stages of sugar work. Students will demonstrate how to make various sugar-based candies and pulled sugar items. The coloring and handling of sugar flowers and ribbons will also be demonstrated.

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Wedding Cakes

Item #
BAKE 157
Total Credits
3

Covers elaborate techniques used in the composition, design and execution of wedding cakes. Explores the use of gum paste, fondant and modeling chocolate. Students will develop a cake rendering on the spot with a customer.

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Cakes II

Item #
BAKE 210
Total Credits
3

Introduces students to advanced cakes such as high ratio, chiffon cakes, and torts along with buttercream icings and fondant. Temperature and environmental factors in cake making will also be covered.

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English Composition (or higher) or Public Speaking

Total Credits
5
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Math for Non-Science Majors

Item #
MAT 110
Total Credits
5

Covers a variety of topics including probability, statistics, finance, modeling, sets and counting, matrix operations, and exponential and logarithmic functions. Graphing calculator required. 

Prerequisites
Appropriate COMPASS placement score (algebra 76 or above or college algebra 40 or above) or successful completion of MAT 099.
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General Psychology

Item #
PSYC& 100DIV
Total Credits
5

Surveys the knowledge and methods of the discipline of psychology. Presents a broad view of this subject and establishes the foundation for further study of the discipline. Emphasis will be placed on applying psychological knowledge to daily situations, and on accessing and assessing information about behavior from a variety of sources. Skills in scientific reasoning and critical thinking will be developed.

 

Prerequisites
Successful completion of PSYC& 100.
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This page was last updated on July 23, 2015.