Culinary Arts - Baking Certificate

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PGM Code – 847C

Program Requirements

Program Description The Baking Certificate program is designed to give students entry level skills and knowledge of pastries and baking production. The first quarter is a combination of lab and lecture focusing on sanitation, baking terminology, baking tools, quick bread, yeast bread, and cookie methods. The second quarter is lab class and has an emphasis on cakes, pies, and pastries. The third quarter is a combination of lab and lecture focusing on advance baking and pastry production including chocolate, frozen desserts, and plate presentation.

Common Course Numbering Please refer to www.edcc.edu/ccn for more information.

Credit/Grade Requirements This Certificate requires successful completion of a minimum of 44 credits as outlined. A minimum of 30 credits or one-third of the required credits, whichever is less, must be earned at Edmonds Community College. Students are required to maintain a minimum cumulative grade point average of 2.0 in all college-level courses as well as a minimum grade of 2.0 in all culinary classes.

Students Are Advised To

Plan their schedule several quarters in advance in order to accommodate courses that are offered only once or twice a year,
Review the college catalog for required course prerequisites and include these in schedule planning, and
Communicate with a faculty adviser.

Graduation Application A completed Graduation Application form must be submitted to Enrollment Services by the 10th day of the quarter in which the student expects to graduate. Forms are available online or at Enrollment Services located in Lynnwood Hall. Note applications for summer quarter are due by the 8th day of the quarter.

Gainful Employment
Gainful employment information is available for this program.

Advising Note

This program requirement sheet is not a substitute for meeting with an academic adviser. Meeting the requirements to graduate with an Edmonds Community College certificate or degree is ultimately the responsibility of the student.

I. Program Requirements (44 credits)

Lecture Course Requirements (18 credits)

BUS 130 - Business Mathematics Maximum of 5.0 possible Credits
CLART 102 - Beginning Baking Theory 5.0 Credits
CLART 202 - Intermediate Baking Theory 5.0 Credits
CLART 207 - Food Service Sanitation 2.0 Credits
CLART 295 - Work Experience Seminar 1.0 Credits

Laboratory Course Requirements (26 credits)

CLART 110 - Beginning Baking 7.0 Credits (Permit code required.)
CLART 120 - Intermediate Baking 10.0 Credits
CLART 130 - Advanced Baking 7.0 Credits
CLART 296 - Supervised Work Experience 1.0 to 2.0 Credits (Take 2 credits.)

Program Requirements Learning Outcomes

Upon completion of the Program Learning Requirements for this degree, students will be able to:

Communicate baking information effectively using a variety of formats for a variety of audiences.
Demonstrate the use appropriate use of bake shop equipment.
Apply concepts and methods appropriate for a bake shop environment.
Demonstrate the ability to solve problems individually and in a team environment.

Signatures

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Adviser’s Signature and Date

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Dean’s Signature and Date

Eff: summer 2012 | Rev: 06/12