Sep 28, 2020  
College Catalog 2020-2021 
    
College Catalog 2020-2021

Professional Baking Certificate


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Certificate of Completion: 71 credits

Enrollment Point: Fall, Winter or Spring Quarter

Students have the opportunity to learn baking basics and the science of baking in an exciting well-equipped bakery setting. This course is a fast-paced program following industry standards and practices of classical and contemporary baking. A variety of learning competencies and learning methods designed for our progressive program enables us to offer highly concentrated, focused, and hands-on curriculum.

Students participate in scaling and mixing, dough production, retail operations, and oven work in our production kitchen. The courses reviewed include: breads, pies, pastries, cookies, doughnuts, cakes, and specialty decorating. A ServSafe National Restaurant Association training is offered and national sanitation certification is available. Math, customer service and human relations courses assist the student with developing a portfolio. The program supports a retail bakery offering a broad selection of baked goods, cakes and pastries finished to industry standards. If you enjoy teamwork, bakery production, timelines, and creating delicious baked goods in a commercial baking environment, this program is for you!

Program Learning Outcomes:

  • Manage a multitude of tasks in an ever-changing bakery production facility. 
  • Convert weights and measurements in a baking environment to correctly calculate industry recipes/formulas. 
  • Utilize positive communication and human relations skills in a diverse bakery. 
  • Apply proper safety and sanitation standards in a bakery environment.  
  • Utilize bakery equipment and terminology to produce a variety of bakery products. 
  • Demonstrate knowledge and ability to create breads, pies, pastries, cookies and doughnuts in a production bakery. 

Program Requirements


GPA Requirements


  • Minimum cumulative GPA: 2.0
  • Minimum grade for each course: 1.0

*Note: Clinical & Field-Based Experience courses require a Satisfactory (S) grade.

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