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

Required Core
HOSP 66Hospitality Career Readiness1
HOSP 77Bakeshop: Yeasted and Non-Yeasted Breads1
HOSP 78Bakeshop: Basic Baking Techniques1
HOSP 81Bakeshop: Pies and Tarts1
HOSP 82Bakeshop: Cakes, Tortes and Decorating Techniques1
HOSP 83Bakeshop: French Pastries and Restaurant-Style Desserts1
HOSP 84Chocolate I: Introduction to Chocolate0.5
HOSP 87Bakeshop: Regional French Desserts1
HOSP 88Chocolate II: Chocolates and Confections0.5
Select one course from the following.5-3
Sanitation, Safety, Equipment
Food Safety Certification
Select one to two units from the following:1-2
Hospitality Work Experience
Catering
Total Units9.5-13

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 

Plan of Study Grid
First Year
FallUnits
HOSP 58
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
 Units4-6.5
Spring
HOSP 20
Catering
or Hospitality Work Experience
1-2
HOSP 66 Hospitality Career Readiness 1
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
 Units5.5-6.5
 Total Units9.5-13

Ready to Work!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.