Program Overview

Specialty Baking, Certificate of Completion

The Baking Arts Specialty Baking Certificate of Completion prepares students for entry-level employment with a good foundation for job advancement. Students will be prepared for employment opportunities in commercial kitchens, in-store bakeries, baking and catering operations with a focus on production, dietary diversity, cakes, breads, sugar, and chocolate work.

Specialty Baking Certificate graduates will:

• prepare quality yeast products, quick breads, cakes and icings, pastries, pies and cookies on a consistent basis
• understand 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 breads and cake decorating techniques
• demonstrate critical thinking, teamwork, intercultural appreciation, and information literacy

Program Requirements

Required Course Sequence

Students with baking experience and a certification in food safety can place into BAKE 119 with instructor permission.

• Quarter One
  • BAKE 119 Intermediate Baking Arts 10 credits
  • BAKE 121 Gluten Free and Dietary Restrictions 5 credits
• Quarter Two
  • BAKE 129 Cakes 10 credits
  • BAKE 131 Centerpieces 5 credits
• Quarter Three
  • BAKE 209 Breads 6 credits
  • BAKE 211 Confections 6 credits

Total Program Credits: 42