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