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Certificate
in Pastry Arts (with internship)

The Certificate in Pastry Arts program focuses on fundamental skills, concept and techniques of baking; It also covers tools and equipment; ingredients and their function; characteristics of various pastry and bakery products; weight and measure as applied to baking; theory and production of yeast breads; quick breads; cakes and cookies; pies and puff pastries; choux paste; preparation of icings; creams; custard; puddings and related sauce; and basic decorating style and techniques. It develops the skills of students in the area of baking such as; basic steps in baking, proper measuring of ingredients, application of baking techniques in all types of baked products. 

In addition, it prepares students in decorating and plating skills by producing different types of baked products. Working in a group is also developed as well as accomplishing individual tasks. 

Class Details

Schedule:

  • Saturday, 8:00 – 5:00 pm 

Venue: 

  • Hot Kitchen, Lower Ground Floor, SHL Building, Main Campus

Note: Internship may be done virtually or in person depending on the COVID-19 alert level status as advised by the LGU.

Download Curriculum

The complete program curriculum for Certificate in Pastry Arts

At the end of the six months program, students will be able to: 

  • Recognize the importance of the principles in preparation, baking and as foundation in pastry arts.  
  • Apply the different principles and techniques in basic baking. 
  • Demonstrate skills in baking cookies, cakes and bread. 
  • Display creativity in cake decorating.  
  • Pass the competency assessment in Bread and Pastry NC II 
  • Gain meaningful experiential learning through internship.  
Program Outcomes

At the end of the six months program, students will be able to: 

  • Recognize the importance of the principles in preparation, baking and as foundation in pastry arts.  
  • Apply the different principles and techniques in basic baking. 
  • Demonstrate skills in baking cookies, cakes and bread. 
  • Display creativity in cake decorating.  
  • Pass the competency assessment in Bread and Pastry NC II 
  • Gain meaningful experiential learning through internship.  

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