>Professional Baking
Professional Baking
Certificate of Proficiency
Program Website
B-STEM Division
Business, Science, Technology, Engineering and Math

609.570.3482

The Professional Baking certificate program prepares graduates for employment in individual bake shops or in the bakery production departments of healthcare institutions, restaurants, supermarkets, hotels, catering businesses or cruise ships.

PROGRAM OUTCOMES
  • Prepare a wide variety of foodservice bakery products;
  • Use safe and sanitary methods in the production of a wide variety of bake shop goods within many commercial and noncommercial bakery production businesses;
  • Use basic, intermediate and advanced baking techniques and tools within any bake shop operation;
  • Assess overall quality of the baked goods produced and served;
  • Use standardized recipes;
  • Apply culinary terminology used within the food service industry;
  • Appraise the needs of and have the ability to purchase food and nonfood supplies for commercial bakery operations.

Most of the credits earned in acquiring the Professional Baking Certificate can be applied towards the college’s associate degree programs.

Admission to the program requires a high school diploma or its equivalent.

SEE ALSO:
Culinary Arts degree program
Culinology / Food Science degree program
Professional Cooking certificate program

CERTIFICATE CURRICULUM
2020-2021 Academic Year
 earlier / Archive
CUL.PROF.BAKE.CERT
CIP 120501
Credit-bearing certificate programs can serve as gateways to earning an associate degree. Students are encouraged to consult the program coordinator, an academic advisor or Success Coach to explore such opportunities.
Code Course (lecture/lab hours) Credits
ENG 101 English Composition I (3/0) 3
HOS 100 Hospitality Success Skills (1/0) 1
HOS 101 Food Preparation I (1/4) 3
HOS 110 Breakfast / Pantry (1/3) 2
HOS 111 Culinary Math (1/0) 1
HOS 118 Sanitation and Safety in Food Service Operations (2/0) 2
HOS 217 Professional Baking I (1/4) 3
HOS 115 Food and Culture (2/2) 3
HOS 218 Professional Baking II (1/4) 3
HOS 219 Professional Baking III (1/3) 2
HOS 230 Experimental Kitchen (1/3) 2
HOS 245 Chocolates and Confections / Retail Bakeshop (1/4) 3
HOS 249 Advanced Pastry (1/3) 2
HOS 287 Hotel/Restaurant Management Internship 1
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