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Baking and Pastry Certificate

Part Time

This program roadmap represents one possible pathway to complete the program. Please see a counselor to create an education plan that is customized to meet your needs. This roadmap is not a guarantee of course availability or financial aid applicability.

Catalog:
2024-25
Total Units:
25

First Year

Semester 1

7 Units
CAT. COURSE TITLE UNIT
Req
HM 310
Sanitation, Safety and Equipment
3
Req
HM 320 1
Breads and Yeast Doughs
2
Req
HM 325
Components of Baking and Pastry
2

1 The prerequisite to HM 320 is being changed to an advisory and is not being enforced. Students who are not able to do food service calculations are encouraged to take HM 100.

Semester 2

7 Units
CAT. COURSE TITLE UNIT
Req
HM 300
Introduction to Hospitality - Becoming a Chef
3
Req
HM 326
Intermediate Baking Retail Bakery Products
2
Req
HM 328
Intermediate Baking American and European Cakes
2

Second Year

Semester 3

7 Units
CAT. COURSE TITLE UNIT
Req
HM 315
Food Theory and Preparation
4
Req
HM 330
Advanced Baking and Pastry
3

Semester 4

4 Units
CAT. COURSE TITLE UNIT
Req
HM 375
Bakery Management and Production
2
Req
HM 498
Work Experience in Hospitality Management
2
Explanation of Categories
Req Required Core A course that is required for this program

Career path

Career Options:

The skills acquired through this certificate prepare students to work in a bakery or restaurant bake shop, or as a confectioner. Pay and positions vary based on experience, so students are encouraged to begin working prior to graduation. Local employers range from small private candy makers and bakeries to larger corporate entities.

Advising Notes:

  • HM 375 requires students to work in the Oak CafĂ© bakery and requires HM 498 work experience as a corequisite course. One day a week may require a 6am start time.

Scheduling Notes:

  • HM 320 is offered during the 1st 8 weeks of the semester.
  • HM 325, 326, and 328 are offered during the 2nd 8 weeks of the semester.

Published April 14, 2024

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