20141125_Culinary_thanksgiving_0254.jpgBaking Program Description

​A certificate in Baking and Pastry will be awarded upon completion of the degree requirements, including general education and other graduation requirements as described in the college catalog. 


Following are the Information Workshop dates & the Online Application dates for the Culinary Arts Program. All students that are interested in the Culinary Arts Program should attend an Information Workshop.  Requirements and eligibility criteria will be discussed at the workshops. All workshops will be held at the Culinary Academy Building.

For additional information please call (951) 328-3663 “EAT FOOD”.  Times and dates are subject to change. The address is 3801 Market Street, Riverside, California 92501


​(No reservation or appointment necessary)
Day: Date: Time: Location:
April 20, 2020
1 pm
Via Zoom
May 4, 2020
1 pm
Via Zoom

( will be accepted on the following dates only)​​​

Day(one week): Date(one week): Time: If Accepted, Program Begins:
Monday - Sunday May 11​, 2​020 - May 17, 2020​​​ 8am - 7pm  August 24, 2020(actual start date)
June 22, 2020 (for students needing to take ServSafe)​


An introduction to the fundamental skills an advanced baking and pastry. This course focuses on the concepts and techniques of baking. Culinary 46 will cover the theory of safety and sanitation, purchasing and receiving, business and math skills, weights and measures, baking terminology, the use of hand tools and equipment found in the bakeshop, the exploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of the major methods such as creaming, blending, foaming, meringues, precooked, cut-in, lamination, straight dough, custards, pies, tarts, cookies and brownies along with an emphasis on artisan breads, enriched yeast breads and specialty breads. 

Culinary 47 introduces the basics of decorative work as applied to showpieces and special occasion cakes. Students will have the opportunity to design and execute their own three-tier wedding cake as well as work on a special occasion cake and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Topics to be covered include fillings, icings, custards, mousses, and glazing techniques, along with a comparison of classical and modern dessert preparations and presentations. Sugar work such as pulled, blown, and poured will be covered, as will the use of tempered and modeling chocolate. This course will focus on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Vital concepts in both theory and practice will include controlling the crystallization of fats and sugars, manipulating water and free water in centers, and understanding the mechanics of emulsions. Techniques include chocolate tempering methods, sugar cooking technique, hand dipping centers, and shell molding. This course will also cover frozen desserts, ice creams and sorbets.​

Required Courses (23 units)                                                                                  UNITS

CUL 46           Fundamentals of Baking and Pastry                                            8.5

CUL 47           Advanced Baking and Pastry                                                       8.5

Additional Required courses (6 units)                                                             6

KIN 4                                                                                                                    3

MAG 56                                                                                                               3

EEO Compliance Statement

Riverside Community College District is an Equal Opportunity, Title IX and Section 504 employer and does not discriminate any person in any program or activity of the District on the basis of ethnic group identification, national origin, religion, age, gender, gender identity, gender expression, race, color, genetic information, ancestry, sexual orientation, or physical or mental disability, or any characteristic listed or defined in Section 11135 of the Government code or any characteristic that is contained in the prohibition of hate crimes set forth in subdivision (a) of Section 422.6 of the Penal Code or on the basis of these perceived characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics. The District’s designated Title IX Officer/Section 504/ADA Coordinator is Ms. Lorraine Jones located at 3801 Market St. Riverside, CA 92501. To speak with someone regarding complaints of unlawful discrimination, harassment, or retaliation, please call (951) 222-8039.