2018-2019

Career Certificate

Baking

This Certificate in Baking is designed to provide students with a foundational skill set relevant for employment opportunities in
the baking and pastry segment of the foodservice and hospitality industries. Courses in this certificate program will focus on
preparing students to work in bakeries, bread houses and restaurants, and provide an avenue of entry for students who wish to continue developing their skills in the A.A.S. Degree in Culinary Arts.

Graduates will be able to:

  • Successfully complete basic technical baking skills required for industry employability.
  • Demonstrate professional demeanor, behavior and attitudes in the classroom and in a professional kitchen.
  • Analyze food costs and execute basic food ordering and kitchen management tasks.
  • Apply theoretical knowledge in a simulated restaurant situation.
  • Perform both front of house (service) functions and back of house (kitchen) tasks.
  • Successfully complete a baking internship at a restaurant, bakery or café.

Note:

The culinary uniforms and knife kits are obtained through the Passaic County Community College Bookstore in Paterson. The knife kit from the bookstore is optional. The bookstore is located at 125 Broadway, Suite 104 in Paterson, NJ 07505 and their phone number is 973-247-9406. Books are assigned to individual courses and prices vary. Books and uniforms can be delivered to the Wanaque campus during the first week of the semester by making arrangements with the PCCC Bookstore.

Specific Board approved fees are associated with some but not all Culinary Arts, Baking, Pastry and Restaurant Management courses.  Students should seek advice from the Office of Financial Aid to determine if course fees are covered.


General Education(10 credits)

Code Name Credits
Communication (3 credits)
EN 101 Composition I 3
Technology (3 credits)
CIS 101 Computer Concepts and Applications 3
Mathematics & Science (4 credits)
SC 103 Nutrition 4

Professional Core(22 credits)

Code Name Credits
CU 102 Introduction to Culinary Arts 2
CU 105 Culinary Fundamentals 2
PA 114 Baking Fundamentals 2
PA 116 Restaurant Bakeshop 2
PA 118 Intermediate Baking 4
PA 212 Baking Internship 4
RM 101 Sanitation and Safety in Food and Beverage Service 2
RM 105 Dining Room Service 2
RM 107 Cost Control in Foodservice 2

Total Credits 32


Guided Pathways Academic Map


None Credits
CIS 101 Computer Concepts and Applications 3.0
CU 102 Introduction to Culinary Arts 2.0
CU 105 Culinary Fundamentals 2.0
EN 101 Composition I 3.0
PA 114 Baking Fundamentals 2.0
RM 101 Sanitation and Safety in Food and Beverage Service 2.0
RM 105 Dining Room Service 2.0
Total 16.0
Second Semester Credits
PA 116 Restaurant Bakeshop 2.0
PA 118 Intermediate Baking 4.0
PA 212 Baking Internship 4.0
RM 107 Cost Control in Foodservice 2.0
SC 103 Nutrition 4.0
Total 16.0