Culinary Arts - Baking & Pastry - Certificate of Completion
Doña Ana Community College
2024-2025 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 |
OATS 215 | Spreadsheet Applications | 3 |
Major Courses (22 Credits) | ||
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 (9 Credits) | 9 | |
Introductory Cake Decorating | 1 | |
Intermediate Cake Decorating | 1 | |
Chocolate Work | 1 | |
Advanced Chocolate Work | 1 | |
Wedding Cake Design and Construction | 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 165 | Math for Kitchen Operations | 3 |
CHEF 240 | Baking Fundamentals I | 4 |
CHEF 241 | Baking Fundamentals II | 4 |
Credits | 14 | |
Semester 2 | ||
CHEF 242 | Intermediate Baking I | 4 |
CHEF 243 | Intermediate Baking II | 4 |
HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
OATS 215 | Spreadsheet Applications | 3 |
Credits | 14 | |
Semester 3 | ||
HOST 203 | Hospitality Operations Cost Control | 3 |
HOST 214 | Purchasing and Kitchen Management | 3 |
Electives - Chosen in coordination with faculty advisor. | 9 | |
Credits | 15 | |
Total Credits | 43 |