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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.



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Spokane Community College
1810 N. Greene St.
Spokane, WA 99217-5399
For general information call:
509-533-7000 or
1-800-248-5644
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Spokane Community College
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