Baking and Pastry Arts - Certificate of Completion

Overview

Program Description

The Baking and Pastry Arts at South Puget Sound Community College is designed to provide entry-level skills as a baker.  Instruction is provided in structured lecture and lab environments, and practical hands-on experience is used. See Culinary & Beverage Arts » Baking and Pastry Arts for more career and employment information. 

Career Opportunities

Graduates will be prepared for entry-level employment as bakers or bakers’ assistants in free standing bakeries and pastry shops, grocery store bakeries, hotels, restaurants and institutions.  

Program Outcomes

At the completion of the Baking and Pastry Arts Program, the successful student will be able to:

  • Demonstrate the ability to identify, think critically, formulate, and problem solve in a baking and pastry environment
  • Communicate professional material in oral and written forms with their peers, supervisors, other industry professionals, and customers
  • Demonstrate an understanding of mathematical concepts in scaling, measuring, pricing, food costing, percentage calculation and recipe conversions while using mathematical ideas to solve problems
  • Apply the appropriate industry standards and practices in a business and food practice context 
  • Demonstrate an awareness of diverse beliefs and practices and the impact of culture on food  

Certificate Requirements

A Certificate will be awarded upon completion of core and general education requirements.

Program Information

Admission:  Students may begin the Baking and Pastry Arts Program every quarter with permission of instructor.

Length of Program: The Baking and Pastry Arts Certificate is designed to be completed within one year, if basic skills and/or pre-college are complete.

Special Program Note:

  • A Thurston County Food Handler’s Permit must be acquired before entry into the program.  Individuals without this permit will not be allowed to enter instructional kitchens or work areas.
  • CAP 103 is a Hybrid format which includes lecture, group discussion course which meets Monday through Thursday, in a classroom on the South Puget Sound Community College campus. BPA 111, 112, 113, 114, 115, 116, 118, 119 & 121 are laboratory courses involving work in the instructional kitchens.
  • All equipment, clothing, and supplies must be purchased prior to the first day of class.  Exceptions based on financial need, will be considered on an individual basis in consultation with the instructional staff.

Personal Hygiene Code: A personal hygiene and professional conduct code is in effect in college kitchens as follows:  Hair must be neatly maintained, clean, and under control at all times.  If a beard is worn, it must be closely trimmed.

Required Supplies: All must be permanently marked with student ID# by indelible pen or engraver – engraver available in Food Service Department.  All costs are estimated.

Kitchen Supplies
(list subject to change, see program handbook for details)
Immersion Thermometer $15.00
Microplane Zester $6.00
Paring Knife $7.00
Chefs Knife $20.00
Bread Knife $15.00
Measuring Spoons (set) $10.00
Digital Thermometor $5.00
Kitchen Shears $5.00
Food Safe Ruler
Vegetable Peeler $3.00

Required Clothing
Double Breasted Chef's Coat (2 each @$24.00) $48.00
Cooks Check Pants (2 each @ $19.00) $38.00
Four Way Aprons (2 each @ $5.00) $10.00
Closed Toe Black Leather Shoes $75.00
Chefs Hat - White $6.00

Additional Program Information

Gainful Employment Disclosure

Educational Plan

Baking and Pastry Arts

 

Certificate of Completion
60-67 credits

CAP 103 Sanitation 3 Credits Search Schedule
Develops an understanding of the basic principles of sanitation and safety and how it applies to food service operations. Prerequisite: Eligible for MATH 094 and ENGL 095.
BPA 111 Yeast Breads 4 Credits Search Schedule
Principles and techniques of yeast dough production with the use of traditional mixing and fermentation methods emphasizing flavor, texture, and appearance. Prerequisite: Instructor's permission.
BPA 112 Quick Breads and Cakes 4 Credits Search Schedule
An introduction to the following mixing methods: biscuit, muffin, creaming, two stage, and sponge to produce a variety of shapes and flavors of biscuits, quick breads, cakes, waffles, pancakes and crepes. Prerequisite: Instructor's permission.
BPA 113 Cookies and Petits Fours 4 Credits Search Schedule
The fundamental techniques for making a wide variety of cookies and petits fours using the one-stage method, the creaming method, and the sponge method. Decoration and Finishing are covered. Prerequisite: Instructor's permission.
BPA 114 Pastry Techniques-Viennoiserie 4 Credits Search Schedule
Preparation of Viennese-style baked goods. Emphasis will be on lamination techniques used to make up such products as croissants, various Danish pastries and puff pastry as well as brioche. Prerequisite: Instructor's permission.
BPA 115 Pies and Tarts 4 Credits Search Schedule
Prepare individual and traditional sized baked and unbaked pies and tarts, using fruit fillings, custard-type fillings, cream fillings, and chiffon fillings. Prerequisite: Instructor's permission.
BPA 116 Custards and Mousses 4 Credits Search Schedule
An introduction to custards, mousses and creams to create such desserts as cheesecake, filled pate choux, creme brulee and ice cream. Prerequisite: Instructor's permission.
BPA 118 Classical Cakes and Tortes 4 Credits Search Schedule
Instruction in cake production, including cream preparation, egg foams, glazes, mousses, icings, and decorative techniques. Emphasis will be put on composition, balance assembly, and presentation of classic cakes and specialty tortes. Prerequisite: Instructor's permission.
BPA 119 Bakery Operations 4 Credits Search Schedule
Practical application of producing and marketing products in the setting of an actual bakery. Students will practice the skills for controlling inventory, analyzing sales, displaying product, and baking a variety of goods. Prerequisite: Instructor's permission.
BPA 121 Chocolate and Confections 4 Credits Search Schedule
Introduction to the processes involved in making chocolates and confections. The tempering of chocolate will be emphasized, as well as, techniques for filling, enrobing, and decorating chocolates. Prerequisite: Instructor's permission.

BPA 190/290 Cooperative Work Experience/Internship 3-8 credits

Communication

ENGL&101 English Composition I 5 Credits Search Schedule
Develops writing skills by focusing on strategies and techniques writers use to convey ideas, evaluate information, make a point, and participate in multiple discourse communities. Emphasizes both the process and the product of writing. This course was formerly known as WRIT 101, College Writing I. Prerequisite: Appropriate placement test scores OR appropriate completion of ENGL 095, ENGL 095X, or ENGL 098 OR concurrent enrollment in ENGL 110 with instructor's permission.
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING

Additional Communication

Computation
5 Credits in COMPUTATION

Human Relations
3-5 Credits

Effective Catalog Year 2017-2018, Revised March 21, 2017