The Occupational Endorsement Certificate (OEC) in Baking & Pastry Arts prepares students for entry-level baking positions within the hospitality and tourism industry. Students can advance in career opportunities because of their formal training and education. Career possibilities available to graduates of the baking and pastry arts program include positions in restaurants, bakeries, hotels, and institutions.
Some courses for this OEC are accredited by the American Culinary Federation Education Foundation's Accrediting Commission. Credits applied to this OEC can be applied to the Associate of Applied Science (AAS) in Culinary Arts.
- Complete the Admission Requirements for Occupational Endorsement Certificates.
- Placement into MATH A055 or higher and WRTG A111 or higher. For testing schedule, contact the Testing Center.
- Complete the General University Requirements for Occupational Endorsement Certificates.
- Complete the following major requirements with a minimum grade of C:
|CA A101||The Hospitality Industry: Careers, Trends, and Practices||2|
|CA A111||Bakery Skill Development Laboratory||4|
|CA A120||Artisan Breads||1|
|CA A125||Baking with Alternative Ingredients||1|
|CA A130||Basic Cakes||1|
|CA A202||Advanced Bakery||4|
|CA A235||Specialty Cakes||1|
A minimum of 16 credits is required for the certificate.
Program Student Learning Outcomes
Students graduating with the Occupational Endorsement Certificate in Culinary Arts will be able to:
- Apply theories and concepts of baking and implement techniques to operate or function in a commercial bakery
- Identify sanitation and safety codes and procedures necessary to maintain a safe foodservice facility
- Demonstrate technical knowledge and critical thinking necessary for success in the field of baking and pastry arts
- Demonstrate successful employability skills, including oral and written communication skills