2020 - 2021 Catalog
Program: Culinary | Pastry | Hospitality
Degree Plan: Bakery/Pastry Specialist Certificate
(Level 1 Certificate)
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.
Degree Plan Code: C1.BAKEPAST.SPEC.20
This level-one certificate is designed to build upon the skills learned in the Culinary Arts Foundations Certificate. Students will learn basic and advanced baking/pastry skills as well as advanced bread making techniques and quantity baking practice through the execution of the El Centro Culinary, Pastry, Hospitality program student-operated restaurant. Students are required to complete an External Learning Experience through a bakery/pastry practicum and co-op 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.
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1305 | Sanitation and Safety | 3 |
| CHEF 1301 | Basic Food Preparation + | 3 |
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| Semester Total | 12 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1305 | Breads and Rolls | 3 |
| PSTR 2331 | Advanced Pastry Shop | 3 |
| PSTR 1206 | Cake Decorating 1 | 2 |
| PSTR 1343 | Bakery Operations and Management | 3 |
| PSTR 2364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | 3 |
| Semester Total | 14 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1442 | Quantity Bakeshop Production | 4 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| PSTR 2330 | Advanced Pastry Competition | 3 |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 13 | |
| Minimum Hours Required | 39 | |
|---|---|---|
+Note for CHEF 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.