Commercial Baking and Pastry
The Certificate of Completion (CCL) in Commercial Baking and Pastry is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of classic and modern desserts, artisan and specialty breads, breakfast pastries, decorative showpieces and special occasion cakes. Students are exposed to all areas of a professional baking environment that includes baking techniques, safety and sanitation, food service management, professionalism and ethics, teamwork and communication.
Details
Field of Interest
Business, Entrepreneurialism and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Commercial Baking and Pastry (CER)
Academic Plan Code
5788
Total credits required
18-20
Catalog Year
2024-2025
Effective Term
Summer 2024
Admission criteria
Students must meet with an Academic/Career Advisor.
Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.
Notes
Students must earn a grade of C or better in all courses within the program.
Students with transfer credits must meet with an advisor to initiate the review process.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.
What You'll Learn
- Utilize classical and modern techniques in the effective production of savory and sweet baked/pastry products.
- Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
- Practice professional and ethical behavior in the hospitality industry.
- Demonstrate effective communication skills to facilitate teamwork and time management.
- Compose multiple flavors, textures, and colors into savory and sweet baked/pastry products that are marketable to the appropriate food sector and reflective of industry trends.
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 18-20 | |
| CUL113 | Commercial Baking Techniques | 3 |
| CUL115 | Food Service Sanitation (2) OR | |
| ServSafe food protection manager certification (0) | 0-2 | |
| CUL119 | Bakery Operations (3) OR | |
| CUL223 | Food Service Management (3) | 3 |
| CUL127 | Classical Desserts | 3 |
| CUL137 | Specialty Breads and Breakfast Pastry | 3 |
| CUL215 | Advanced Pastry Arts (3) OR | |
| CUL217 | Specialty Cakes (3) | 3 |
| CUL219 | Professional Pastry Techniques | 3 |
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.
Read the official description