Baking and Pastry Arts Fundamentals (CA)
Academic Plans, known as programs, include a overview description and a summary of program requirements. You can search the online catalog via the 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.
|Major Area Requirements|
|PBAK 110||ARTISAN BREADS||9|
|PBAK 111||EARLY MORNING PRODUCT||5|
|PBAK 121||COOKIES, BROWNIES, BARS AND QUICK BREADS||5|
|PBAK 130||CAKES, DESSERTS AND TORTES||9|
|PBAK 131||RETAIL OPERATIONS AND BARISTA||5|
To learn more about this program's employment outlook, approximate cost and potential careers, please visit the Gainful Employment Program Information page.
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