This program is for students who want to gain entry into the food service industry as beginning bakers and pastry cooks.
Cost
Estimated Cost: $ 4,883
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Resident Tuition: $ 2,465
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Technology Fees: $ 238
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General Student Fees: $ 450
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Online Course Fee: $ 0
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Books / Course Materials: $ 205 (Some courses use Open Educational Resources (OER), which are free or low-cost materials.)
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Program Specific Fees: $ 1250 (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 - Safely and effectively operate current standard commercial bakery equipment including cook tops, food processors, ovens (baking, convection, and conventional), dough mixers, and a variety of kitchen hand tools
PLO 3 - Perform basic math functions, measure and scale ingredients and portions, and convert recipes to higher and lower yields
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
Admission Information
- First qualified, first admitted entry; please read and complete the separate program application.
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Students should apply even if 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.
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Students pursuing the one-year certificate generally choose to initially concentrate in either Culinary or Baking.
Program Requirements
All courses in this program require default grading (completed with a letter grade of C- or better, or Pass).
Program Core Courses
| CA 163A | Beginning Baking and Pastry | 3 |
| CA 163B | Intermediate Baking and Pastry | 2 |
| CA 163C | Advanced Baking and Pastry | 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 |
Notes
- To view all important info for all programs (grading, total credits, honors, etc.), visit the Programs of Study page.
- This program is fully contained in the Baking & Pastry 1-yr Certificate.
- Students interested in this program will also be enrolled in Career Coaching through the Career Pathways Department.