Culinary Arts - Baking & Pastry - Certificate of Completion
Doña Ana Community College 2026-2027 Catalog
(43 credits)
NOTE: Students must earn a final grade of C- or better in all Foundation, Major, and Elective Courses and achieve a cumulative grade-point average of at least 2.0.
Students must complete all University certificate requirements to total at least 43 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Prefix | Title | Credits |
|---|---|---|
| Foundation Courses (12 Credits) | ||
| CHEF 101 | Culinary Arts Kitchen Orientation | 3 |
| CHEF 165 | Math for Kitchen Operations | 3 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
| BCIS 1215 | Introduction to MS Excel I | 3 |
| Major Courses (25 Credits) | ||
| CHEF 125 | Introductory Cake Decorating | 1 |
| CHEF 127 | Chocolate Work | 1 |
| CHEF 156 | Sugar Work | 1 |
| CHEF 240 | Baking Fundamentals I | 4 |
| CHEF 241 | Baking Fundamentals II | 4 |
| CHEF 242 | Intermediate Baking I | 4 |
| CHEF 243 | Intermediate Baking II | 4 |
| HOST 203 | Hospitality Operations Cost Control | 3 |
| HOST 214 | Purchasing and Kitchen Management | 3 |
| Elective Courses (6 Credits) | 6 | |
| Intermediate Cake Decorating | 1 | |
| Advanced Chocolate Work | 1 | |
| Wedding Cake Design and Construction | 1 | |
| Advanced Sugar Work | 1 | |
| Gum Paste | 1 | |
| Sculpted Cakes | 1 | |
| Total Credits | 43 | |
(43 credits)
A Suggested Plan of Study
The contents of this roadmap may vary depending on initial student placement in mathematics and English. This is only a suggested plan of study for students, and is not intended as a contract. Individual student academic plans may vary. Please contact your academic advisor to create a plan that works for you. Course availability may vary from fall to spring semester and may be subject to modification or change.
NOTE: Students must earn a final grade of C- or better in all Foundation, Major, and Elective Courses and achieve a cumulative grade-point average of at least 2.0.
Students must complete all University certificate requirements to total at least 43 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Semester 1 | Credits | |
|---|---|---|
| CHEF 101 | Culinary Arts Kitchen Orientation | 3 |
| CHEF 125 | Introductory Cake Decorating | 1 |
| CHEF 165 | Math for Kitchen Operations | 3 |
| CHEF 240 | Baking Fundamentals I | 4 |
| CHEF 241 | Baking Fundamentals II | 4 |
| Credits | 15 | |
| Semester 2 | ||
| CHEF 156 | Sugar Work | 1 |
| CHEF 242 | Intermediate Baking I | 4 |
| CHEF 243 | Intermediate Baking II | 4 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
| BCIS 1215 | Introduction to MS Excel I | 3 |
| Credits | 15 | |
| Semester 3 | ||
| CHEF 127 | Chocolate Work | 1 |
| HOST 203 | Hospitality Operations Cost Control | 3 |
| HOST 214 | Purchasing and Kitchen Management | 3 |
| Electives - Chosen in coordination with faculty advisor. | 6 | |
| Credits | 13 | |
| Total Credits | 43 | |