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Program Overview

The Baking Arts Certificate of Proficiency is designed to prepare students for entry-level employment in commercial kitchens, in-store bakeries, baking and catering operations. This program provides a solid foundation for job advancement, focusing on production, dietary diversity, cakes, breads and doughs, sugar, and chocolate work.

Program Objectives

Specialty Baking Certificate graduates will be able to:

• Prepare quality yeast products, quick breads, cakes and icings, pastries, pies and cookies on a consistent basis
• Demonstrate culinary concepts and skills
• Explain the fundamentals and concepts of allergens and dietary concerns
• Demonstrate plating and presentation of restaurant desserts
• Participate in production and planning retail sales
• Manipulate sugar and chocolate
• Prepare advanced cake decorating techniques
• Demonstrate communication, critical thinking, cultural humility, information literacy, and teamwork skills
• Meet Quantitative Reasoning, Social Science, and Written Communication general education distribution area outcomes

Program Requirements

The program consists of 60 credits, which can be completed in three quarters. The course requirements are as follows:

Quarter One

• BAKE 109 Introduction to Baking (10 credits)
• BAKE 111 Food Service Safety and Sanitation (2 credits)
• BAKE 112 Savory Baking (3 credits)
• PSYC& 100 General Psychology (5 credits) (or any Social Science course)

Quarter Two

• BAKE 119 Intermediate Baking Arts (10 credits)
• BAKE 121 Gluten Free and Dietary Restrictions (5 credits)
• MATH 87 Quantitative Literacy (5 credits) (or any Quantitative Reasoning course)

Quarter Three

• BAKE 129 Cakes (10 credits)
• BAKE 131 Centerpieces (5 credits)
• ENGL 93 Introduction to Essay Writing I (5 credits) (or any Written Communication course)

Diversity and Social Justice Requirement

Within the degree requirements, students must complete a 3-5 credit course that meets the college’s Diversity and Social Justice (DSJ) requirement. DSJ courses are designed to meet other general education or technical requirements simultaneous to meeting the DSJ requirement.

Total Program Credits

The total program credits required for the Baking Arts Certificate of Proficiency is 60 credits.