Baking and Pastry Arts - Certificate of Completion
Food, Beverage Arts & Hospitality Pathway
60-65 Credits | 6 Quarters
You value creativity, hospitality, and good service. Run a kitchen, manage a resort, prepare high-quality meals for a diverse set of patrons, or create microbrews in the Pacific Northwest's booming craft brew and distilling industry. Classes in this pathway put you on the front line to gain real-world practice in newly upgraded facilities. Soak in the experiences and graduate quickly to craft your own future.
Note: Students may join the program in any quarter, but chef permission is required before registering for Baking & Pastry Arts classes
Transition Studies Students have several options for their starting point. Some students may start in our Transition Studies programs: Adult Basic Education, English as a Second Language, Digital Literacy, and High School+.
Distribution: AAS, AAS-COMPUTATION
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING
(Human Relations / Diversity)
Distribution: AA, AAS, AS, DTA, DIVERSITY, AAS-SPEAKING-LISTENING, AA-AAS-T-HUMANITIES, AAS-ADDITIONAL COMMUNICATION, AAS-HUMAN RELATIONS
Distribution: AA, AAS, AS, DTA, DIVERSITY, HUMANITIES, NURSING HUMANITIES, AAS-SPEAKING-LISTENING, AAS-HUMAN RELATIONS, AA-AAS-T-HUMANITIES, AAS-ADDITIONAL COMMUNICATION, HUMANITIES-CULTURAL-5QTR, HUM-CULTURAL-ELECTIVE-6QTR, HUM-CULTURAL-ELECTIVE-8QTR, FPA-Hum-Qtr 6-7-8
At the completion of the Baking and Pastry Arts Program, the successful student will be able to:
- Demonstrate the ability to identify, think critically, formulate, and problem solve in a baking and pastry environment
- Communicate professional material in oral and written forms with their peers, supervisors, other industry professionals, and customers
- Demonstrate an understanding of mathematical concepts in scaling, measuring, pricing, food costing, percentage calculation and recipe conversions while using mathematical ideas to solve problems
- Apply the appropriate industry standards and practices in a business and food practice context
- Demonstrate an awareness of diverse beliefs and practices and the impact of culture on food
Required Supplies: All must be permanently marked with student ID# by indelible pen or engraver – engraver available in Food Service Department. All costs are estimated.
(list subject to change, see program handbook for details)
Immersion Thermometer $15.00
Microplane Zester $6.00
Paring Knife $7.00
Chefs Knife $20.00
Bread Knife $15.00
Measuring Spoons (set) $10.00
Digital Thermometor $5.00
Kitchen Shears $5.00
Food Safe Ruler
Vegetable Peeler $3.00
Double Breasted Chef's Coat (2 each @$24.00) $48.00
Cooks Check Pants (2 each @ $19.00) $38.00
Bib Aprons (2 each @ $5.00) $10.00
Closed Toe Black Leather Shoes $75.00
Chefs Hat - White $6.00
Special Program Note
A Thurston County Food Handler’s Permit must be acquired before entry into the program. Individuals without this permit will not be allowed to enter instructional kitchens or work areas.
CAP 103 is a Hybrid format which includes lecture, group discussion course which meets Monday through Thursday, in a classroom on the South Puget Sound Community College campus. BPA 111, 112, 113, 114, 115, 116, 118, 119 & 121 are laboratory courses involving work in the instructional kitchens.
All equipment, clothing, and supplies must be purchased prior to the first day of class. Exceptions based on financial need, will be considered on an individual basis in consultation with the instructional staff.
Personal Hygiene Code: A personal hygiene and professional conduct code is in effect in college kitchens as follows: Hair must be neatly maintained, clean, and under control at all times. If a beard is worn, it must be closely trimmed.
Students may begin the Baking and Pastry Arts Program every quarter with permission of instructor.