Professional Baking and Patisserie
Certificate of Achievement Culinary Arts · Chaffey College · 2026-2027 Catalog
Description
This program is designed for people interested in employment and career advancement within the hotel and restaurant industry as a professional baker or pastry chef. The program combines theory and practical application of skills and abilities to meet the needs of employers in the hotel and restaurant industry. This program offers students educational and practical experience. The program takes a hands-on approach as students work in an actual production kitchen, baking for the Chaffey College Bistro. There is an ongoing need for trained bakers and cake decorators. Supermarkets, specialty food stores, discount chains and delicatessens are all expanding into the “hot bakery” field. Small retail bakers and large bread companies alike are proliferating around the country and all of them need skilled workers to fill the demand. Instructors with broad and deep industry experience offer instruction in the production of everything from doughnuts to wedding cakes, artisan breads and scratch cookies. The professionally equipped baking lab prepares students for the industry. The program is supported by the industry and provides trained graduates to work in retail bakeries, leading hotels, restaurants, catering companies, and country clubs.
Program Learning Outcomes
Upon the successful completion of this program, students should be able to:
- Observe safe and sanitary practices in the professional kitchen. Focuses on safety & sanitation within a commercial baking kitchen, including the causes & prevention of cross contamination & food spoilage.
- Practice professional standards in regards to baking, including breads, cakes and patisseries. Focuses on standards such as scaling, temperatures, temperature danger zone (TDZ), use of equipment & bakers math.
- Demonstrate safe and professional standards involved in food preparation. Focuses on industry standard baking techniques such as proofing, par-baking, batch cooking, mixing, laminating, creaming, and tempering.
| Course | Title | Units |
|---|---|---|
| Requirements for the Certificate of Achievement (CA): | 34 | |
| CUL 15 | Sanitation, Safety, and Equipment Management | 3 |
| CUL 17 | Principles of Food Preparation | 3 |
| CUL 22 | Bistro, Restaurant, and Catering Operations | 3 |
| CUL 440 | Introduction to Baking | 4 |
| CUL 441 | Advanced Professional Baking | 4 |
| CUL 443 | Artisan Breads | 4 |
| CUL 445 | Cake Decorating and Pastry Art | 3 |
| CUL 446 | World Baking | 3 |
| CUL 447 | Garde Manger: The Art & Craft of the Cold Kitchen | 4 |
| HOTFS 10 | Introduction to Hospitality Management | 3 |
| Total | 34 | |
Other Information
Business, Technology, and Hospitality
Local Program (Major) Code: L244
Program Control Number: 36340
TOP Code: 1306.30*
CIP Code: 12.0500