Professional Baking, AAS

Academic Plan BPAPKAPT

Associate of Applied Science Degree: 90 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.  Students will be prepared to take a nationally recognized food safety certification exam, demonstrating their understanding of industry-standard sanitation and safety practices. 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

 

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.