Culinary Arts - Baking/Bakery Management
Clark College's curriculum in cooking, retail baking, bakery management, and restaurant management has been awarded best-in-the-state honors by the National Restaurant Association. Students may prepare for jobs in all phases of the hospitality industry including restaurants, country clubs, wholesale and retail bakeries, and hotels.

The curriculum's success can also be measured by tracing the careers of its graduates. A number have been employed by leading hotel chains. Others work as executive chef, sous chef, bakery managers, and bakers with popular local restaurants and bakeries. Some have opened their own businesses.

Students must complete all Major Area Requirements with a minimum grade of "C" or better in order to successfully complete the program and earn the award.

Refer to the Degree & Certificate Requirements Section of the Clark College Catalog to identify the courses needed to satisfy the General Education Requirements.

Baking/Bakery Management


The Baking/Bakery Management program offers baking and cake decorating courses leading to jobs in the baking industry, or jobs as bakers in the hospitality industry. Instruction consists of theory and practical experience in the baking laboratory, which is operated as a simulated retail bakery. A large variety of breads, cakes, pastries, and cookies are produced and sold in the bakery store to campus students, staff, faculty members, and guests.
Baking (CERT)

Certificates of Completion


Please consult the Culinary Arts Department for more information about short-term certificates in Baking.
 
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply basic baking procedures in a professional baking atmosphere.
Baking (CA)

Certificates of Achievement


A Certificate of Achievement is awarded to students who complete any combination of two Certificates of Completion. Please consult the Culinary Arts Department for more information.
 
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of baking and basic baking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to baking and bakery management.
  • Operate commercial bakery equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
Baking (CP)
Students must complete three of the four quarters listed below:
General Education Requirements
Communication Skills (3 credits required)
 
Computational Skills (3 credits required)
 
Human Relations (3 credits required)
 
Major Area Requirements
First Quarter
BAK 111
BAKING THEORY
5 cr.
BAK 110
BAKING LAB
10 cr.
Second Quarter
BAK 113
BAKING THEORY
5 cr.
BAK 112
BAKING LAB
10 cr.
Third Quarter
BAK 115
BAKING THEORY
5 cr.
BAK 114
BAKING LAB
10 cr.
Fourth Quarter
BAK 117
BAKING THEORY
5 cr.
BAK 116
BAKING LAB
10 cr.
Total Required Credits: 54
To learn more about this program's employment outlook, approximate cost and potential careers, please visit the Gainful Employment Program Information page.
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of baking and basic baking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to baking and bakery management.
  • Operate commercial bakery equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.
Bakery Management (CP)
In addition to completing all Major Area Requirement courses for the Certificate of Proficiency-Baking, students must also complete three of the four quarters listed below:
General Education Requirements
Communication Skills (3 credits required)
 
Computational Skills (3 credits required)
 
Human Relations (3 credits required)
 
Major Area Requirements
Fifth Quarter
BAK 211
BAKERY MANAGEMENT THEORY
5 cr.
BAK 210
BAKERY MANAGEMENT LAB
10 cr.
Sixth Quarter
BAK 213
BAKERY MANAGEMENT THEORY
5 cr.
BAK 212
BAKERY MANAGEMENT LAB
10 cr.
Seventh Quarter
BAK 215
BAKERY MANAGEMENT THEORY
5 cr.
BAK 214
BAKERY MANAGEMENT LAB
10 cr.
Eighth Quarter
BAK 217
BAKERY MANAGEMENT THEORY
5 cr.
BAK 216
BAKERY MANAGEMENT LAB
10 cr.
Total Required Credits: 99
To learn more about this program's employment outlook, approximate cost and potential careers, please visit the Gainful Employment Program Information page.
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of baking and basic baking in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to baking and bakery management.
  • Operate commercial bakery equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
  • Demonstrate supervisory skills in a professional baking atmosphere by creating menus and food requisitions, while applying basic baking principles.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.
Bakery Management (AAS)
In addition to completing all Major Area Requirement courses for the Certificate of Proficiency-Baking AND the Certificate of Proficiency-Bakery Management, students must also complete the following General Education Requirements:
General Education Requirements
Communication Skills (6 credits required)
 
Health & Physical Education (3 credits required)
 
Computational Skills (3 credits required)
 
Human Relations (3 credits required)
 
Humanities (3 credits required)
 
Social Sciences (3 credits required)
 
Natural Sciences (3 credits required)
 
Suggested Extra Courses
BAK 120
BEGINNING CAKE DECORATING
3 cr.
BAK 122
INTERMEDIATE CAKE DECORATING
3 cr.
BAK 124
ADVANCED CAKE DECORATING
3 cr.
BAK 126
PASTRY ART
3 cr.
Total Required Credits: 114
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of baking and basic baking skills in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to baking and bakery management.
  • Operate commercial bakery equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
  • Demonstrate supervisory and critical-thinking skills in a professional baking atmosphere by creating menus and food requisitions while applying basic baking principles.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.
  • Health and PE: Demonstrate progress toward healthier behaviors as appropriate for a career and technical education program.
  • Humanities: Analyze, interpret, and evaluate works and ideas in the Humanities within appropriate global and historical contexts as appropriate for a career and technical education program.
  • Social Science: Evaluate, analyze, and explain events, behaviors, and institutions using perspectives and methods in the Social Sciences as appropriate for a career and technical education program.
  • Science: Apply fundamental principles and relationships from the Natural Sciences to solve problems as appropriate for a career and technical education program.
Baking/Bakery Management (AAT)
In addition to completing all Major Area Requirement courses for the Certificate of Proficiency-Baking AND the Certificate of Proficiency-Bakery Management, students must also complete the following related instructional requirements:
Related Instructional Requirements
Communication Skills (5 credits required)
 
Computational Skills (5 credits required)
 
Human Relations (5 credits required)
 
Total Required Credits: 105
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should be able to do by the end of a certificate or degree at Clark College.
  • Apply processes of baking and basic baking skills in daily routine.
  • Follow recipes correctly to perform daily tasks.
  • Perform accurate mathematical operations appropriate to baking and bakery management.
  • Operate commercial bakery equipment using standard safety and sanitation procedures.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
  • Demonstrate supervisory and critical-thinking skills in a professional baking atmosphere by creating menus and food requisitions while applying basic baking principles.
General Education Outcomes
  • Communications: Communicate with various audiences using a variety of methods as appropriate for a career and technical education program.
  • Human Relations: Demonstrate interpersonal/human relations skills as appropriate for a career and technical education program.
  • Computational Skills: Solve quantitative problems and interpret the solutions as appropriate for a career and technical education program.