Los Angeles Harbor Collage Building

Professional Baking

Professional Baking and Pastry Arts

Academic Plan: H043420D   

The Professional Baking and Pastry Arts program is designed for entry‐level positions opportunities in the baking and pastry industry. Students will learn about the functions of ingredients, bakers percentage, methods of preparation in yeast and quick breads, pies, cakes, pastries, artisanal breads, hot and cold plated desserts, and sanitation skills are practiced.

Program Learning Outcomes: Upon successful completion of the program, students will be able to: a. Students will learn about the functions of ingredients, bakers percentage, methods of preparation in yeast and quick breads, pies, cakes, pastries, artisanal breads, hot and cold multicomponent plated desserts and sanitation skills are practiced and refined through laboratory practice and production settings.

First semester (9 units, taken concurrently)

  • CLN ART 117 Food Sanitation and Safety (3)
  • PROFBKG 100 Principles of Baking and Pastry Skills I (3)
  • PROFBKG 110 Principles of Bread and Artisan Bread I (3)

Second Semester (12 units, taken concurrently)

  • PROFBKG 122 Artisan Bread, Specialty Bread (6)
  • PROFBKG 132 Multi‐Component Desserts and Pastries (6)

Total 21 Units