Pastry Arts Advanced Certificate

CIP Code

12.0501

This program prepares students with the advanced skills and knowledge required for entry-level positions in the baking and pastry industry. Students gain hands-on experience and theoretical training as they produce quality bakery products from scratch.

Physical Activity Requirements

This occupation requires the ability to stand, walk, and perform repetitive motions for extended periods of time and lift up to 50 lbs. Students must be able to meet these physical requirements in order to complete lab requirements and obtain employment in this field.

Employability Requirements

All food workers (includes those who work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required to have a valid food worker card to work in Washington. (Chapter 246-217 WAC.)

Program Length

The program is approximately three quarters long, depending on the time students need to satisfactorily complete all graduation requirements.

Admission Dates

Summer, fall, winter, and spring quarters.

Completion Requirements

Prerequisite(s)

Successful completion of Pastry Arts Basic Certificate

Program Course List

ACTG 110Bookkeeping I

4

BAKE 106Chocolate I (Confections)

4

BAKE 140Restaurant (Individual) Desserts and Petit Fours

5

BAKE 153Sugar Work

3

BAKE 157Wedding Cakes

3

BAKE 163Retail and Customer Service

5

BAKE 165Kitchen and Bistro Management

3

RBM 107Marketing

3

REST 103Food & Beverage Cost Control

4

REST 119Operations Management

4

REST 133Beverage Service Management

4

Total Credit Hours:42