Culinary Arts - Baking & Pastry - Certificate of Completion

Doña Ana Community College

2020-21 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 101Culinary Arts Kitchen Orientation3
CHEF 165Math for Kitchen Operations3
HOST 219Safety, Security and Sanitation in Hospitality Operations3
OATS 215Spreadsheet Applications3
Major Courses (22 Credits)
CHEF 240Baking Fundamentals I4
CHEF 241Baking Fundamentals II4
CHEF 242Intermediate Baking I4
CHEF 243Intermediate Baking II4
HOST 203Hospitality Operations Cost Control3
HOST 214Purchasing and Kitchen Management3
Elective Courses (9 Credits)9
Introductory Cake Decorating1
Intermediate Cake Decorating1
Chocolate Work1
Advanced Chocolate Work1
Wedding Cake Design and Construction1
Total Credits43

(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.

Plan of Study Grid
Semester 1Credits
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
 Credits14
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
 Credits14
Semester 3
HOST 203 Hospitality Operations Cost Control 3
HOST 214 Purchasing and Kitchen Management 3
Electives - Chosen in coordination with faculty advisor. 9
 Credits15
 Total Credits43