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Academic Year: 2020-2021

Baking & Pastry Certificate Program Code 903161

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.

Curriculum
Catalog No. Description
Credits
10-316-118 PRINCIPLES OF SANITATION ...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 Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).
10-316-120 CULINARY BAKING FUNDAMENTALS ...understand 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)
10-316-121 CULINARY BAKING APPLICATION ...understand the baking process including the pastry department. Develop a foundation in baking principles through hands-on application. (Corequisite: 10-316-120, Culinary Baking Fundamentals)
10-316-130 CULINARY BAKING APPLICATION 2 ...understand 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 1)
Certificate Total
9

Course Descriptions