DCCCD
(Level I Certificate)
El Centro only
ECC-New September 1, 2017
- 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.SPEC
PREREQUISITE: Students must complete the Bakery/Pastry Foundations Certificate prior to enrollment.
This level-one certificate is designed to build upon the skills learned in the Bakery/Pastry Foundations Certificate. Students will learn basic and advanced cooking skills as well as advanced bread making techniques and quantity baking practice through the execution of the El Centro Food and Hospitality Institute student-operated restaurant. Students are required to complete an External Learning Experience through a bakery/pastry practicum in which the student must obtain employment in a bakery/pastry kitchen and work at least 21 hours per week during that semester. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Bakery/Pastry.
All CHEF and PSTR courses must be completed with a "C" or better.
| CREDIT HOURS |
SEMESTER I
| PSTR 1305 | Breads and Rolls | 3 |
| CHEF 1301 | Basic Food Preparation | 3 |
| 6 |
SEMESTER II
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSTR 1442 | Quantity Bakeshop Production | 4 |
| PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | 3 |
| 10 |
| Minimum Hours Required | 16 |
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.
