Baking and Pastry Certificate (220C)
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The Baking and Pastry Certificate prepares individuals for jobs in the Culinary/Hospitality field. This certificate will introduce individuals to the Baking and Pastry aspects of the Culinary/Hospitality industry and will prepare individuals for jobs as pastry line cooks or other entry-level pastry positions depending on the establishment. This certificate develops entry-level skills as well as advanced skills needed to be successful in baking and pastry.
Graduation Requirements
- Total Credit Hours: 32 credit hours in courses numbered 100 and above
- Cumulative Grade Point Average: 2.00 (‘C’) or better for all work applicable toward the degree that was completed at Richland
- Residency: 15 credit hours or more at Richland Community College
Curriculum Requirements
Required Courses
| CA 101 | Intro To Culinary Arts | 2.0 |
| CA 105 | Culinary Fundamentals | 3.0 |
| CA 115 | Culinary Applications | 4.0 |
| CA 120 | Baking and Pastry Fundamentals | 4.0 |
| CA 150 | Culinary Math | 3.0 |
| CA 220 | Advanced Baking and Pastry | 4.0 |
| CA 221 | Artisan Breads | 4.0 |
| CA 222 | Cakes, Pastries and Plated Desserts | 4.0 |
| HOSP 104 | Purchasing & Product Identification | 3.0 |
| HOSP 110 | Food Service Sanitation | 1.0 |
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