{"@id":"https://credentialengineregistry.org/resources/ce-9317d368-3cab-4d72-bda3-8809c59aaa60","@type":"ceterms:Certificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-9317d368-3cab-4d72-bda3-8809c59aaa60","ceterms:name":{"en-US":"Culinary/Pastry Arts - Bakery/Pastry Specialist I"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-588b0e6f-9b15-42b0-b455-6c9af91df277"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"This level-one certificate is designed to build upon the skills learned in the Culinary Arts Foundations Certificate. Students will learn basic and advanced baking/pastry skills as well as advanced bread making techniques and quantity baking practice through the execution of the El Centro Culinary, Pastry, Hospitality program student-operated restaurant. Students are required to complete an External Learning Experience through a bakery/pastry practicum and co-op in which the student must obtain employment in a bakery/pastry kitchen and work at least 21 hours per week during that semester. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Bakery/Pastry."},"ceterms:dateEffective":"2023-06-12","ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/51-3011.00","ceterms:codedNotation":"51-3011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Bakers"},"ceterms:targetNodeDescription":{"en-US":"Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods."}}],"ceterms:subjectWebpage":"https://catalog.dallascollege.edu/preview_program.php?catoid=2\u0026poid=441\u0026returnto=374","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P18M"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0501","ceterms:codedNotation":"12.0501","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Baking and Pastry Arts/Baker/Pastry Chef"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares  individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments.  Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service."}}]}