Professional Baking and Patisserie - Certificate of Achievement
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.
Courses
- CUL 15 — Sanitation, Safety, and Equipment Management
- CUL 17 — Principles of Food Preparation
- CUL 22 — Bistro, Restaurant, and Catering Operations
- CUL 440 — Introduction to Baking
- CUL 441 — Advanced Professional Baking
- CUL 443 — Artisan Breads
- CUL 445 — Cake Decorating and Pastry Art
- CUL 446 — World Baking
- CUL 447 — Garde Manger: The Art & Craft of the Cold Kitchen
- HOTFS 10 — Introduction to Hospitality Management