{
  "college": "santa-barbara-city-college",
  "edition": "2026-2027",
  "departmentName": "Culinary Arts and Hotel Management",
  "id": "culinary-arts-and-hotel-management--baking-pastry-skills-competency-award",
  "name": "Baking and Pastry",
  "award": "Skills Competency Award (SCA)",
  "department": "culinary-arts-and-hotel-management",
  "sourceUrl": "https://catalog.sbcc.edu/academic-departments/culinary-arts-hotel-management/baking-pastry-skills-competency-award/",
  "blocks": [
    {
      "kind": "text",
      "markdown": "### Overview\n\nThe School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/ culinary program tracks.\n\nThe School of Culinary Arts and Hotel Management Program provides students with measurable outcomes through training in the Cafeteria, Gourmet Dining Room and Coffee Shop, and through Catering, Purchasing and Receiving services, utilizing state-of-the-art equipment.\n\nInstructors possessing industry-recognized credentials and having years of experience direct each operation. The program is certified by the American Culinary Federation, and is recognized nationally as a leading center for hospitality training."
    },
    {
      "kind": "text",
      "markdown": "### Requirements\n\n**Skills Competency Award Requirements**\n\nComplete all Major Requirements with a “C” or higher or \"P\" in each course. Candidates for a Skills Competency Award are required to complete at least 20% of the major requirements through SBCC."
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "Major Requirements"
        },
        {
          "type": "comment",
          "text": "Required Core"
        },
        {
          "type": "course",
          "code": "CA 113",
          "title": "Hospitality Sanitation And Safety",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "CA 124",
          "title": "Principles of Baking",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "CA 214",
          "title": "Advanced Artisan Baking",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "CA 270",
          "title": "Advanced Pastry Arts",
          "units": "2",
          "indent": false
        },
        {
          "type": "total",
          "text": "Total Units",
          "units": "8.00"
        }
      ]
    },
    {
      "kind": "text",
      "markdown": "### Learning Outcomes\n\n1.  Demonstrate proper sanitation and safety procedures.\n2.  Demonstrate proper use of bakery equipment - ovens, mixers.\n3.  Describe the bread making process – 12 steps.\n4.  Demonstrate the ability to prepare yeast dough products.\n5.  Prepare classical and modern pastries."
    }
  ]
}