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.
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.
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
A Certificate will be awarded upon completion of core and general education requirements.
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.
(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
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
Baking and Pastry Arts
Certificate of Completion
BPA 190/290 Cooperative Work Experience/Internship 3-8 credits
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING
Effective Catalog Year 2017-2018, Revised March 21, 2017