Baking and Pastry-Basic
Certificate of Achievement Culinary Arts · Orange Coast College · 2026-2027 Catalog
The requirements for the Certificate of Achievement in Baking and Pastry Arts provide students with the fundamental knowledge of baking science required of bakers and pastry cooks. Students will gain hands-on knowledge of classic and contemporary patisserie and baking processes. Coursework is designed for students that desire a career as a baker or pastry cook.
Program Outcome
Program Learning Outcomes
- Students will be prepared for entry-level employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs and meet the needs of retail and wholesale baking and pastry establishments.
Requirements
Review Certificate Requirements.
| Course | Title | Units |
|---|---|---|
| Program Prerequisite | ||
| FBM A102 | Sanitation and Safety | 2 |
| Required Courses | ||
| CA A124 | Principles of Baking 1 | 2 |
| CA A126 | Principles of Baking 2 | 2 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| orFN A170 | Nutrition | |
| FBM A220 | Food and Beverage Cost Control | 4 |
| Total Units | 12-13 | |
Suggested Electives
ART A110 Color and Design: Two-Dimensional
ART A120 Beginning Drawing
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.
Year 1
| Semester 1 | Units |
|---|---|
| CA A124 | Principles of Baking 1 |
| FN A140or FN A170 | Introduction to Nutrition Conceptsor Nutrition |
| FBM A102 | Sanitation and Safety |
| FBM A220 | Food and Beverage Cost Control |
| Units |
| Semester 2 |
|---|
| CA A126 |