Baking and Pastry Arts Fundamentals (CA)

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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 110ARTISAN BREADS9
PBAK 111EARLY MORNING PRODUCT5
PBAK 120VIENNOISERIE9
PBAK 121COOKIES, BROWNIES, BARS AND QUICK BREADS5
PBAK 130CAKES, DESSERTS AND TORTES9
PBAK 131RETAIL OPERATIONS AND BARISTA5
Total Credits/Units42

To learn more about this program's employment outlook, approximate cost and potential careers, please visit the Gainful Employment Program Information page.

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