Baking and Pastry Arts Fundamentals (CA)(Plan Code: BPABPC20)
Academic Plans, known as programs, include an overview description and a summary of program requirements. You can search the online catalog via the Academic Plan links on the right for a desired program or a specific course information.
This program is built on a competency model focused on developing the fundamental knowledge, skills and abilities to work in a bakery or pastry shop environment.
| Code | Title | Credits/Units |
|---|---|---|
| Major Area Requirements | ||
| PBAK 110 | Artisan Breads | 9 |
| PBAK 111 | Early Morning Product | 5 |
| PBAK 120 | Viennoiserie | 9 |
| PBAK 121 | Cookies, Brownies, Bars and Quick Breads | 5 |
| PBAK 130 | Cakes, Desserts and Tortes | 9 |
| PBAK 131 | Retail Operations and Barista | 5 |
| Total Credits/Units | 42 | |
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:
- Apply processes of baking, including concepts of ingredient cause and effect, in daily routine
- Accurately follow a formula, with notes, to completion
- Perform accurate mathematical operations appropriate to baking
- Operate commercial baking equipment and tools using standard safety and sanitation procedures
- Demonstrate accurate use of both digital and balance scales
- Demonstrate effective time management
Program maps are a suggested academic plan and should not be used in the place of regular academic advising appointments. Your student entry method, placement, course availability, and program requirements are subject to change and transfer credit(s) may change your map/plan.
To view the current suggested map for your program please visit our website https://programmap.clark.edu/academics