Program Overview

Program Overview

The Baking Arts Basic Skills Certificate of Completion is designed to prepare students for entry-level employment opportunities in a commercial kitchen, in-store bakery, or bakery operation. This program focuses on basic skills such as food safety and sanitation, dietary diversity in baking, and introduction to production.

Program Objectives

Baking Skills Certificate graduates will:

• Prepare for a national food safety certification through the National Restaurant Association
• Demonstrate fundamental skills, concepts, and techniques of baking
• Prepare various bakery items for production and sale
• Understand the fundamentals and concepts of allergens and dietary concerns
• Demonstrate critical thinking and teamwork

Program Requirements

Required Course Sequence

• Quarter One
  • BAKE 109 Introduction to Baking 10 credits
  • BAKE 111 Food Service Safety and Sanitation 2 credits
  • BAKE 112 Savory Baking 3 credits
• Quarter Two
  • BAKE 119 Intermediate Baking Arts 10 credits
  • BAKE 121 Gluten Free and Dietary Restrictions 5 credits

Total Program Credits

The total program credits required for completion are 30 credits.

Additional Support

I-BEST support is available for this certificate, providing students with in-class help in writing and math, notetaking, presentation, study skills, and career readiness.

Program Structure

It is the student’s responsibility to consult the Class Schedule and work out an individual schedule with an advisor. Any developmental coursework a student may be required to complete may increase the program length.