Program Overview

Baking and Pastry, Skills Competency Award (SCA)

Overview

The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/culinary program tracks.

Requirements

Complete all department requirements with a “C” or higher or "P" in each course. Candidates for a Skills Competency Award are required to complete at least 20% of the department requirements through SBCC.

Course List

• CA 113: Hospitality Sanitation And Safety (2 units)
• CA 124: Principles of Baking (2 units)
• CA 214: Advanced Artisan Baking (2 units)
• CA 270: Advanced Pastry Arts (2 units)

Total Units: 8.00

Learning Outcomes

• Demonstrate proper sanitation and safety procedures.
• Demonstrate proper use of bakery equipment - ovens, mixers.
• Describe the bread making process – 12 steps.
• Demonstrate the ability to prepare yeast dough products.
• Prepare classical and modern pastries.