# BAKING (Certificate of Specialization)

Cuesta College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://cuesta.curriqunet.com/catalog/iq/30065/30066/30067/30068/32616

The Certificate in Baking provides students with an understanding of baking principles, advanced baking and pastry techniques, and the science of baking. Students will gain the skills and knowledge to be able to produce commercial bake shop products. Students will demonstrate plate design techniques to showcase their bake shop creations. This program will prepare students to gain employment as pastry cooks and bakers.

**Learning Outcome(s):**

1.  Design and execute visually appealing plate presentations to enhance the appearance and appeal of bake shop products for commercial display or service.
2.  Explain and utilize the scientific principles behind baking processes to produce consistent, high-quality baked goods that meet commercial standards.
3.  Apply advanced baking and pastry techniques, including dough preparation, pastry production, finishing skills, and food safety practices, to create high-quality, commercially viable bake shop products.

| Course | Title | Units |
| --- | --- | --- |
| **Required Courses (12 units)** | | 12 |
| **CUL 210 or NUTR 232** | | 3 |
| CUL 210 | CULINARY ARTS FUNDAMENTALS I | 3 |
| or NUTR 232 | PRINCIPLES OF FOOD WITH LAB | 3 |
| CUL 215 | FOOD SAFETY AND SANITATION | 2 |
| CUL 225 | BAKING AND BAKING SCIENCE I | 1 |
| CUL 245 | ADVANCED PASTRY ARTS | 2 |
| CUL 261 | FOOD PRODUCTION - BAKING AND PASTRY | 3 |
| CUL 290 | CULINARY: WEIGHTS, MEASURES AND CALCULATIONS | 1 |
| **Total** | | **12** |