Culinary Arts and Management: Baking - Certificate of Accomplishment

This program map only provides one possible pathway for degree and/or certificate obtainment and is for reference only. Please schedule an appointment with a counselor to develop your individualized Student Education Plan.

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 pathway below represents an efficient and effective course taking sequence for this program. Individual circumstances might require some changes to this pathway. It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

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 Map

Requirement
GE General Education
E Elective

Fall Year 1

3 units
CA 121
Basic Baking and Pastry
The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.
  1. Advisories: CA 124

          Spring Year 1

          9 units
          CA 122
          Advanced Baking and Pastry
          Designed to increase the student's proficiency in baking and pastry techniques with a focus on artistry and practical skills. Explores classical and modern applications of pastries, meringues, tarts, syrups, creams, sauces, pies, fillings, fruit desserts, and plating.
          1. Prerequisite: CA 121
                  CA 120
                  Principles of Foods 1
                  Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.
                  1. Advisories: CA 124
                      1. Category 5: Living Skills
                        CA 325
                        Specialty Cakes - Baking and Decorating
                        A study of cake making including mixing, baking, assembling, filling, frosting and decorating with American layer, European style, and wedding cake assembly. Client relations and business practices for wedding cake sales is covered.
                        1. Advisories: CA 124
                        2. Advisories: CA 120