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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.PASTRY.14 C1.BAKE/PAST.FND
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 of Applied Science 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.
This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a baker/pastry cook. Students will gain an in-depth understanding of food safety and sanitation, supervisory management as well as bakeshop operations theory. In the lab classes, students will learn basic and advanced baking techniques in addition to experiencing hands-on cake decorating practice led by expert pastry chefs. 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, PSTR and RSTO courses must be completed with a "C" or better.
| CREDIT HOURS |
SEMESTER I
| CHEF 1305 | Sanitation and Safety | 3 |
| # PSTR 1301 | Fundamentals of Baking | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| PSTR 1343 | Bakery Operations and Management OR | 3 |
| HAMG 1321 | Introduction to Hospitality Industry | (3) |
| 9 |
SEMESTER II
| # PSTR 1301 | Fundamentals of Baking | 3 |
| PSTR 2331 | Advanced Pastry Shop | 3 |
| PSTR 1364 | Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef OR | 3 |
| PSTR 1343 | Bakery Operations and Management | 3 |
| CHEF 2364 | Practicum (or Field Experience) - Culinary Arts/Chef Training OR | (3) |
| PSTR 1206 | Cake Decorating I | 2 |
| # RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | (3) |
| PSTR 2207 | Cake Decorating II | 2 |
| 10 |
SEMESTER III
| PSTR 1206 | Cake Decorating I | 2 |
| PSTR 2207 | Cake Decorating II | 2 |
| # PSTR 2331 | Advanced Pastry Shop | 3 |
| 7 |
| Minimum Hours Required | 19 |
#This course must be completed with a grade of "C" or better.
#Note for PSTR 1301: Student must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
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.
