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Degree Plans - Food and Hospitality Institute - Bakery/Pastry Certificate (Archived)

This degree plan includes updates that were added after it was originally published on May 28, 2010.
New students who are entering the college for the first time should follow the version on this page.

Show me the May 28, 2010, web published version.
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(Level I Certificate)

El Centro only

  • Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
  • Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.

Degree Plan Code: C1.BAKE.PAST.10

This certificate prepares the student to function as a bakery/pastry shop employee. All credits earned in this program may be applied toward the Associate in Applied Sciences Degree in Bakery/Pastry.

Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.



CHEF 1305 Sanitation and Safety # 3
PSTR 1301 Fundamentals of Baking # 3
PSTR 1206 Cake Decorating I 2
PSTR 2207 Cake Decorating II 2
ENGL 1301 Composition I 3


RSTO 1313 Hospitality Supervision 3
PSTR 1305 Breads and Rolls # 3
PSTR 1343 Bakery Operations and Management 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Communication (3)


PSTR 2331 Advanced Pastry Shop # 3
PSTR 1310 Pies, Tarts, Teacakes, and Cookies 3
PSTR 1364 Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef 3


RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
+Elective 1-4
Minimum Hours Required 38-41

+Elective - must be selected from the following:

CHEF 1301 Basic Food Preparation # 3
HAMG 1321 Introduction to Hospitality Industry 3
PSTR 1191 Special Topics in Baker/Pastry Chef 1
PSTR 1291 Special Topics in Baker/Pastry Chef 2
PSTR 1312 Laminated Dough, Pate a Choux and Donuts 3
PSTR 1391 Special Topics in Baker/Pastry Chef 3
PSTR 1442 Quantity Bakershop Production 4
PSTR 2330 Advanced Pastry Competition 3
HAMG 2307 Hospitality Marketing and Sales 3
IFWA 1318 Nutrition for the Food Service Professional 3
RSTO 1325 Purchasing for Hospitality Operations 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 2307 Catering 3

# This course must be completed with a grade of "C" or better.

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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