Additional information available on the Culinary Arts Department website.
Students will be required to have completed, or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 100 , CUA 101 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.
This program will prepare students for employment in baking and the art of pastries. The certificate program will develop the students’ skills and understanding in the areas of chocolates, confections items, ice creams and frozen desserts, yeast products, quick breads, sculpted items, sugar work, use of fruits, and national desserts. Students completing the certificate program could find employment in these specific areas: baker, baking assistant, journeyman baker, cake decorator, candy maker, or pastry cook. Examinations will be given throughout the duration of the program.
Program Learning Outcomes
Upon completion of the Baking certificate program, students should be able to:
- Identify and operate common tools and equipment used in a commercial bakeshop
- Prepare and present a variety of baked goods and desserts
- Create menus for different styles of bakery establishments
- Calculate costs associated with producing various baked goods and desserts
- Apply food safety and sanitation standards to prevent foodborne illness
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