Culinary Arts | Baker Production Certificate

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 1000 Culinary Program Fundamentals, CUA 1001 Food Safety and Sanitation, 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.

Program Learning Outcomes

Upon completion of the Culinary Arts: Baker Production certificate program, students should be able to:

• Demonstrate proper safety and sanitation practices required in the commercial kitchen
• Demonstrate proper knife care, handling, and usage
• Identify and use common baking and pastry equipment and demonstrate the proper use and cleaning
• Prepare a variety of baked goods and evaluate the qualities of a properly produced product
• Demonstrate the basic mixing methods used in rich and lean dough production
• Prepare and evaluate a variety of specialty desserts, dessert garnishes and accompaniment sauces

Additional information is available on the Culinary Arts web page. 

Certificate Requirements

Course List

Code	Title	Hours
CUA 1000	Culinary Program Fundamentals	3
CUA 1001	Food Safety and Sanitation	2
CUA 1045	Introduction to Baking	4
CUA 1051	Baking:Intermediate Bread Preparation	3
CUA 2036	Advanced Baking	2
Total Hours		14