DVC has been placing students in small and large bakeries, specialty pastry shops, catering and dessert preparation in restaurants for many years. Diablo Valley College’s baking and pastry program offers an in-depth, hands-on learning curriculum where students gain both knowledge and experience through the program’s technical facilities. In addition to training at the DVC facilities, students may gain experience working outside the college through an internship program. DVC’s associate degree in baking and pastry is designed primarily for those students who desire to complete a two-year degree. General Education Option 1 (DVC General Education) is appropriate for students who do not intend to transfer. Students who are interested in pursuing a management-focused program in hospitality should see a counselor and consider the General Education Requirements Options 2 or 3.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn an associate in science degree, students must complete each course used to meet a certificate requirement with a “C” grade or higher and maintain an overall GPA of 2.5 or higher in the coursework required for the degree.

完成该课程的学生将能够...

- identify equipment and utensils used in baking and discuss proper use and care.

- discuss the properties and functions of various ingredients, and demonstrate proper scaling and measurement techniques.

- explain and apply baking/pastry terms and procedures appropriately.

- demonstrate current food service sanitation procedures.

- select, organize, and analyze ingredients used in baking and pastry production.

- select, recognize, and utilize equipment and tools used in baking and pastry production.

- scale and measure ingredients properly.

- produce a variety of bakery products using standard baking procedures and evaluate the products based of method, timing, appearance, texture, cell structure and overall eating quality