Georgia Department of Technical and Adult Education

State Board Approved Date:

NA

Implementation Date:

NA

Last Updated:

4.22.04

 

TCC Standard

 

Program Name:

Basic Pastry/Baker

Major Code:

BPB1

 

CIP Code:

12.0501

 

PAS Code:

410

 

Proposed Implementation Date for Newly Consolidated TCC:

NA

 

Proposed Termination Date for Consolidated TCCs:

NA

Curriculum Program Specialist:

Roberson

 

Program Description

This technical certificate of credit provides basic and intermediate skills in baking necessary to secure job in a production kitchen as a baker or entry-level pastry chef. 

 

Curriculum

           

Course
Code

Course Title

Class
Hours

Demo
Lab
Hours

Practical
Lab
Hours

Contact
Hours

Credit
Hours

Course
Type

CUL 100

Professionalism in Culinary Arts

3

0

0

3

3

Standard

CUL 110

Food Service Safety and Sanitation

2

0

4

6

3

Standard

CUL 121

Baking Principles I

2

2

6

10

5

Standard

CUL 122

Baking Principles II

2

2

6

10

5

Standard

CUL 124

Restaurant and Hotel Baking

3

2

6

11

6

Standard

XXX xxx

Elective

0+

0+

0+

5+

5

 

TCC Minimum Required Hours:

12+

6+

22+

45+

27

 

 

 

 

 

Required Age:

16

High School Diploma or GED Required:

no

Test:

ASSET

Minimum
Test
Scores

Reading:

38

English:

 

35

Mathematics:

 

35

Algebra:

 

NA

Other Conditions for Admission (if any):

none

If yes, explain:

     

Posted: 06/23/04

Updated: 09/28/04