Program Overview

Program Overview

The Management in Baking Certificate of Completion is designed to prepare students to manage bakery sales and production. This program focuses on production, dietary diversity, marketing, food safety, sales, and profits.

Program Objectives

Management in Baking Certificate students will:

• prepare quality yeast products, quick breads, cakes and icings, pastries, pies and cookies on a consistent basis
• participate in production and planning retail sales
• understand the fundamentals and concepts of allergens and dietary concerns
• manage a quick service venue and generate revenue
• work effectively on a team to complete successful bakery production and sales
• demonstrate critical thinking and teamwork

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 219 Bakery Retail Management 10 credits
  • BAKE 221 Baking Projects 2 credits

Total Program Credits

The total program credits required for the Management in Baking Certificate of Completion is 27 credits. 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.