Professional Baking
Program Summary
The one-year certificate students receive the basic skills to enter the job
market after three quarters. Students rotate among three stations:
- Artisan breads
- Pastry
- Cake decorating
The course provides practical and theoretical training in personal hygiene;
laws regarding sanitation in the baking industry; use of various types of baking machinery; production
training in the baking of artisan breads, rolls, coffee cakes, pies, doughnuts, cookies; and decorating.
Also covered are product control, production per man-hour, cost factors, percentages, purchasing,
receiving and storing supplies, and the science and care of handling and keeping a perpetual inventory.