Baking and Pastry

Baking and Pastry

The Baking & Pastry Program at Riverside City College focuses on professional learning objectives through our Career & Technical Education division. As the program unfolds, students within our community and surrounding areas will learn the fundamentals of baking and pastry arts, from yeast dough formulation to cakes and pastries from around the globe. Additionally, students will learn the proper food safety and sanitation practices as set forth by industry benchmarks. This knowledge is captured through traditional styles of learning, as well as a hands-on approach where students can grasp a better understanding of the material. As they advance through the program, students continue representing their personal styles and cultural backgrounds through their plated desserts, to advanced techniques such as chocolate and sugar artistry. Students are encouraged through critical thinking, on how baking ingredients function, and the roles they contribute throughout the baking process. To further enhance their knowledge and outreach within the community, students will need to communicate and collaborate with industry partners and leaders, to solidify their learnings. 

Program Learning Outcomes

Upon successful completion of this program, students should be able to:

• Understand food handling and safety procedures in the bakeshop. 

• Utilize major baking equipment and specialized tools and understand the function of baking ingredients including measurement systems, baker’s formulas and percentages. 

• Mastery of the different mixing methods, learners, and production of doughs to make a variety of breads, rolls and pastries. 

• Evaluate products they create in class to enhance their understanding of the course material and the quality of their product including accurate costs for the creation of menu items.

• Ability to prepare, decorate, and display classical, contemporary, and specialty cakes using various fillings, icings, custards or mousses and utilizing special equipment or molds including frozen desserts, ice creams, sorbets and gelatos. 

• Produce a variety of confections including petit fours, fancy cookies, macaroons, and miniature pastries using an assortment of different icings, glazes and fillings including chocolates and chocolate truffles using different fillings and dipping methods. 

• Produce and display various sugar, pastillage, and marzipan centerpieces. 

• The importance of a scientific knowledge of nutrition, specific food nutrients and nutritional controversies. 

• The responsibility for implementing human resources applications involving the selection, training, evaluation, motivation and promotion of personnel. 

Associate of Science Degree

The Associate of Science Degree in Baking and Pastry Arts will be awarded upon completion of the degree requirements, including general education and other graduation requirements as described in the college catalog.

This Program Pathway will allow a full-time student to complete this program in 12 months. For students who require a part time pathway, please see a counselor for more information.