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  1. Programs
  3. Pastry Baking (CER-PAS)

Pastry Baking (CER-PAS)

Coastal Alabama Community College

Certificate

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

This program is designed to provide training and development of competencies for students enrolled in the program to comply with guidelines as set by the American Culinary Federation.

Credits

38 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2014.00

Skills

SpeakingCritical ThinkingMonitoringTime ManagementJudgment and Decision MakingActive ListeningActive LearningCoordination

Knowledge

Food ProductionEnglish LanguageProduction and ProcessingCustomer and Personal ServiceMathematics

Abilities

Near VisionProblem SensitivityOral ComprehensionOral ExpressionInformation OrderingManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand SteadinessVisual Color DiscriminationSpeech RecognitionWritten ComprehensionDeductive ReasoningCategory Flexibility

Tasks

  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Check products for quality, and identify damaged or expired goods.
  • Set oven temperatures, and place items into hot ovens for baking.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.

Technology

Data base user interface and query softwareWeb page creation and editing softwareCompliance softwareInventory management softwareSpreadsheet softwareTime accounting softwareEnterprise resource planning ERP softwareAnalytical or scientific softwareElectronic mail software

Tools

BlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersAutomatic dough pressesBagel dividersBagel kettlesBaguette moldersBain mariesBakers' couchesBakery cookie cuttersBakery muffin pansBaking framesBaking sheetsBalance scalesBarcode scannersBarquette moldsBench brushesBench knives

Work Values

SupportRelationshipsIndependenceAchievementWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

  • Cooks, Restaurant35-2014.00
  • Bakers51-3011.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • A single station (grill, sauté, fry) — run independently through a typical service.
  • Pacing and timing on tickets — coordinate within a station during moderate-volume service.
  • Common menu items — execute consistently to plate spec across a busy shift.
  • Mid-shift restocks and prep calls — anticipate and act on without prompting from the chef.
  • Cooking faults (over/undercook, broken sauce) — recognize and recover at the station.
  • Food cost and waste at the station level — minimize during routine service.
  • Communication with expo and other stations — sustain clearly through service rushes.
  • New prep cooks on basic tasks — guide on knife work and recipe execution.
  • Inventory counts on assigned items — complete accurately for the kitchen lead.
  • Daily specials within the chef's framework — execute reliably to plate.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported