Page 50 - 2012-2013 TMCC College Catalog

2012-2013 TMCC College Catalog B-29
Baking andPastry
Culinary Arts – Certificate of Achievement
Trained baking and pastry professionals will find plenty
of career opportunities in Northern Nevada. Challenging
positions are open in retail and wholesale bakeries, pastry shops,
upscale restaurants, hotels and casinos, assisted living centers,
educational institutions, supermarkets, hospitals, ski and lake
resorts, corporate cafeterias and commissaries. There is a real
shortage of skilled and knowledgeable bakers and pastry cooks.
CertificateOutcomes
Students completing the certificatewill:
• Demonstrate basic and advanced culinary skills through
a series of learned competencies including but not limited
to knife care, cutting techniques, stock preparation, and
functions of the bakery including terminology and bakery
fundamentals.
• Demonstrate the knowledge to work in commercial hot food
kitchens, and commercial bakery kitchens.
General Education Requirements
Communications 3 credits
Recommended: BUS 107
English 3 credits
Recommended: BUS 106 or 108
Human Relations 3 credits
Required: MGT 212
Quantitative Reasoning 3 credits
Required: CUL 245
Total General Education Requirements 12 Credits
Core Requirements
CUL 100 Sanitation/HACCP...............................................2
CUL 105 Basic Skills Development. ...................................3
CUL 125 Principles of Baking. ...........................................3
CUL 170 Retail Deli and Bakery.........................................3
CUL 225 Advanced Baking................................................3
CUL 230 Pastry Arts..........................................................3
CUL 295 Work Experience in Culinary Arts. .......................3
NUTR 121 Human Nutrition. ...............................................3
Total Core Requirements 23 Credits
Total Certificate Requirements 35 Credits
Suggested Course Sequence
Course # Title Credits
1st Semester
Core CUL 105 Basic Skills Development 3
Core CUL 100 Sanitation/HACCP 2
English Elective Choose from recommended list 3
Human Relations MGT 212 Leadership and Human Relations 3
Total 11
2nd Semester
Communications BUS 107 Business Speech Communications 3
Core CUL 125 Principles of Baking 3
Core CUL 225 Advanced Baking 3
Quantitative Reasoning CUL 245 The Business Chef 3
Core NUTR 121 Human Nutrition 3
Total 15
3rd Semester
Core CUL 170 Retail Deli and Bakery 3
Core CUL 230 Pastry Arts 3
Core CUL 295 Work Experience in Culinary Arts 3
Total 9
Certificate Total 35