Baking and Pastry - Certificate
If you have a passion for baking, this certificate would be a great fit for you. Completers will be prepared for employment in the baking industry through training and practical experience in dough, pastries, custard, dessert sauces and chocolate. Completers will possess a working knowledge of baking vocabulary, food sanitation and the ability to work as members of a team. All credits from this certificate may be applied toward the Culinary Specialist technical diploma.
Delivery
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Program Costs & Financial Aid
Tuition: $1,816, Books: $204, Supplies: $0
Contact an NWTC admissions advisor to find the best way to pay for this program.
Estimates based on in-state residency. Please visit the following URL to learn more about tuition and fees for this program. https://www.nwtc.edu/admissions-and-aid/paying-for-college/tuition-and-fees?ProgramCode=903161
Curriculum
Students following the study plan below will complete the certificate in the number of semesters shown.
8 Week 1
8 Week 2
Course Descriptions
Food service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification testing included. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).
Course Typically Offered: Fall SpringUnderstand basic baking principles and develop knowledge of the functions/appropriate usage of the ingredients used in production baking. Learn how different types of bakery products are classified and ingredient cost-outs are calculated. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Baking and Pastry Certificate; must take with 10-316-121 Culinary Baking Applications)
Course Typically Offered: Fall SpringUnderstand the baking process including the pastry department. Develop a foundation in baking principles through hands-on application. (Corequisite: 10-316-118, Principles of Sanitation; Must be taken with 10-316-120, Culinary Baking Fundamentals)
Course Typically Offered: Fall SpringUnderstand the advanced baking process including the pastry department. Develop advanced skills in baking principles through hands-on application. (Prerequisite: 10-316-121, Culinary Baking Application)
Course Typically Offered: Fall Spring