The Baking & Pastry one-year certificate program provides the education, skills and experience needed to secure an entry to mid-level position in the baking industry. It also provides a breadth of knowledge that will help graduates advance in their careers and open a wide variety of opportunities over time. The program offers a customized path through directed electives, for a focus in restaurants, management, nutrition, or teaching.
Cost
Estimated Cost: $ 9,880
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Resident Tuition: $ 6,525
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Technology Fees: $ 630
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General Student Fees: $ 450
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Online Course Fee: $ 0
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Books / Course Materials: $ 600 (Some courses use Open Educational Resources (OER), which are free or low-cost materials.)
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Program Specific Fees: $1,400 (culinary course fees)
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Other Cost / Expenses: $ 275 (uniform & shoes)
Costs provided are estimates only, and may differ depending on course type and/or modality. Learn more and view current tuition and fee information.
Program Learning Outcomes
Students who complete this program will be able to:
PLO 1 - Independently produce a wide range of baked goods employing current technologies and traditional baking methods
PLO 2 - Apply fundamental theory, culinary skills and techniques, and time management principles to prepare industry-standard food products
PLO 3 - Safely and effectively operate current standard commercial bakery and cooking equipment including cooktops, food processors, ovens (baking, convection, and conventional), dough mixers, and a variety of kitchen hand tools
PLO 4 - Consistently employ sanitation concepts including high standards of personal hygiene, appropriate cleaning and sanitizing of equipment, and correct processing and storage of potentially hazardous foods according to the HACCP concept
Admissions Information
- First qualified, first admitted entry; please read and complete the separate program application.
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Students should apply even if classes are full, as students will be added to a waitlist, or we may add additional sections as needed.
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There are non-refundable program fees to cover tools and uniforms. There is a uniform fitting around four weeks prior to classes commencing.
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This program has a Late Summer/Fall start.
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Must obtain Oregon Health Authority Food Handlers Certification before being accepted into the program.
Program Requirements
All courses in this program require default grading (completed with a letter grade of C- or better, or Pass).
General Education
| WR 115 | Introduction to College Composition | 4 |
| Human Relations - choose one course from list | 3-4 |
| MTH 098 | Math Literacy | 5 |
| Or | |
| MTH 025 | Basic Mathematics Applications | 3 |
Program Core Courses
| CA 101 | Survey of Professional Cooking | 2 |
| CA 121 | Composition of Cake | 2 |
| CA 122 | Artisan Breads | 2 |
| CA 123 | International Baking and Pastry | 2 |
| CA 124 | Seasonal Baking and Pastry 1 | 2 |
| CA 125 | Seasonal Baking and Pastry 2 | 2 |
| CA 163A | Beginning Baking and Pastry | 3 |
| CA 163B | Intermediate Baking and Pastry | 2 |
| CA 163C | Advanced Baking and Pastry | 2 |
| CA 280 | Co-op Ed: Culinary Arts | 1-7 |
CA 280: complete a minimum of 3 credits
Electives
Choose courses from the following list to reach 45 total credits (about 11-13 credits of electives)
Footnotes
1 – Any writing above WR 115 is also accepted
2 – Any math (MTH/STAT) above MTH 025 is also accepted
Notes
- To view all important info for all programs (grading, total credits, honors, etc.), visit the Programs of Study page.
- Students interested in this program will also be enrolled in Career Coaching through the Career Pathways Department.