Advanced Baking and Pastry
Certificate of Achievement Culinary Arts · Orange Coast College · 2026-2027 Catalog
The requirements for the Certificate of Achievement in Advanced Baking and Pastry includes courses which lead to students gaining a solid foundational knowledge of the baking and pastry industry. Courses are designed for students who desire a career as an entrepreneur in the baking/pastry industry, or in the following positions found at restaurants, hotels, resorts, clubs, and bakeries; head baker, assistant pastry chef, pastry chef, and executive pastry chef.
Program Outcome
Program Learning Outcomes
- Students will be prepared for employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs of retail and wholesale baking and pastry establishments.
Requirements
Review Certificate Requirements.
| Course | Title | Units |
|---|---|---|
| Required Courses | ||
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A120 | Culinary Principles 1 | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| orFN A170 | Nutrition | |
| CA A126 | Principles of Baking 2 | 2 |
| CA A131 | Principles of Artisan | 3 |
| CA A236 | Directed Practice for Baking and Pastry 1 | 2 |
| CA A149 | Pantry | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| CA A226 | Principles of Pastry Arts | 3 |
| CA A237 | Directed Practice for Baking and Pastry 2 | 2 |
| FBM A215 | Foodservice Systems and Operations Management | 2 |
| FBM A221 | Menu Planning and Purchasing | 3 |
| FBM A222 | Management, Leadership, and Training | 3 |
| Total Units | 40-41 | |
Program Sequence
Program Sequence
These sequences at Orange Coast College are curriculum maps for students to finish all requirements for the certificate. There may be advisories, prerequisites, or time requirements that students need to consider before following these maps. Students are advised to meet with an Orange Coast College Counselor for alternate sequencing.
Some courses in this program may be offered once per academic year.
Year 1
| Semester 1 | Units |
|---|---|
| FBM A100 | Introduction to the Hospitality Industry |
| FBM A102 | Sanitation and Safety |
| FBM A222 | Management, Leadership, and Training |
| FBM A220 | Food and Beverage Cost Control |
| Units |
| Semester 2 |
|---|
| CA A149 |
| CA A120 |
| CA A124 |
| FN A140or FN A170 |
| FBM A221 |
Year 2
| Semester 1 |
|---|
| CA A205 |
| FBM A215 |
| CA A126 |
| CA A236 |
| Semester 2 |
|---|
| CA A226 |
| CA A237 |
| CA A131 |