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2020 - 2021 Dallas College Catalog

2020 - 2021 Catalog
Program: Culinary | Pastry | Hospitality
Degree Plan: Bakery/Pastry Specialist Certificate

(Level 1 Certificate)

El Centro campus only

  • 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.