Baking and Pastry Arts, Certificate of Achievement
The Baking and Pastry Arts Certificate is designed to qualify individuals who have completed the certificate to work in the baking and pastry industry.
Learning Outcomes
Upon successful completion of the program, students will be able to:
- Prepare baked goods and dessert items that are marketable to the public and safe to consume.
Certificate of Achievement Requirements
| Code | Title | Units |
|---|---|---|
| Required Core | ||
| HOSP 77 | Bakeshop: Yeasted and Non-Yeasted Breads | 1 |
| HOSP 78 | Bakeshop: Basic Baking Techniques | 1 |
| HOSP 81 | Bakeshop: Pies and Tarts | 1 |
| HOSP 82 | Bakeshop: Cakes, Tortes and Decorating Techniques | 1 |
| HOSP 83 | Bakeshop: French Pastries and Restaurant-Style Desserts | 1 |
| HOSP 84 | Chocolate I: Introduction to Chocolate | 0.5 |
| HOSP 87 | Bakeshop: Regional French Desserts | 1 |
| HOSP 88 | Chocolate II: Chocolates and Confections | 0.5 |
| WORK 96 | Professional and Essential Skills | 1 |
| Select one course from the following | .5-3 | |
| Sanitation, Safety, Equipment | ||
| Food Safety Certification | ||
| Select one to two units from the following: | 1-2 | |
| Catering | ||
| Career-Focused Work Experience | ||
| Total Units | 9.5-13 | |
Please refer to the graduation requirements section of the Catalog for information about degree and certificate requirements including Reading and Writing, Mathematics, Information Competency, and General Education requirements.
The model sequence of coursework below is one pathway for students to complete the program. The information below is not an official educational plan. An MPC Counselor can assist you with creating a personalized education plan based on your academic, career, and personal goals. Visit MPC’s Counseling website for more information about Counseling and up-to-date program requirements.
Suggested Course Sequence
| First Year | ||
|---|---|---|
| Fall | Units | |
| HOSP 58 or HOSP 180 | Sanitation, Safety, Equipment or Food Safety Certification | 0.5-3 |
| HOSP 77 | Bakeshop: Yeasted and Non-Yeasted Breads | 1 |
| HOSP 78 | Bakeshop: Basic Baking Techniques | 1 |
| HOSP 81 | Bakeshop: Pies and Tarts | 1 |
| HOSP 84 | Chocolate I: Introduction to Chocolate | 0.5 |
| Units | 4-6.5 | |
| Spring | ||
| HOSP 20 or WORK 99 | Catering or Career-Focused Work Experience | 1-2 |
| HOSP 82 | Bakeshop: Cakes, Tortes and Decorating Techniques | 1 |
| HOSP 83 | Bakeshop: French Pastries and Restaurant-Style Desserts | 1 |
| HOSP 87 | Bakeshop: Regional French Desserts | 1 |
| HOSP 88 | Chocolate II: Chocolates and Confections | 0.5 |
| WORK 96 | Professional and Essential Skills | 1 |
| Units | 5.5-6.5 | |
| Total Units | 9.5-13 | |
MPC “Ready to Work” Career Education programs offer students the opportunity to gain knowledge and skills needed for employment and job advancement.
All students should consult with a Counselor to discuss career pathways, for support with career exploration and planning, and to create a personalized education plan to help them meet their academic, career, and personal goals. Visit MPC’s Counseling website for more information about Counseling services provided by MPC and to connect with a Counselor.
Additional resources are available through MPC’s Career & Transfer Resource Center (CTRC). The CTRC offers career resources, workshops, guidance and referrals. Visit the CTRC for support finding online career information and other resources to explore majors, occupations, and employment information.