Baking: Professional Pastries and Specialty Cakes

   Winter 2010 Program Outline

Start: Fall, Winter, Spring

Degrees and Certificates

• Certificate - SCC

Program Website:

www.scc.spokane.edu/?baking

Program Description

This program prepares students for employment in independent, specialty bakeries and professional cake decorating environments. The certificate provides practical and theoretical training in personal hygiene in the baking industry, baking machinery usage, and production training in the baking of artisan breads and pastries. Students learn decorating, including proper piping procedures, tube usage, flower creation and decoration, color mixing and design principles.

A 2.0 grade or higher must be maintained in all APLED, BAK and HM courses for the certificate.

Program Goals

1. Operate equipment and machinery in a modern bake shop.
2. Mix, proof and bake breads, sweet goods, rolls, pies, specialty cakes and variety breads.
3. Prepare and apply icings and fillings to cakes, pies and pastries.
4. Order bakery supplies and equipment.
5. Weigh and measure product ingredients, and properly portion finished baked goods.
6. Implement creative bakery merchandising.
7. Compute the cost of a finished bakery product.

A minimum 50-pound lifting requirement is required for this program.

Career Opportunities

The baking industry is one of the largest food-processing employers in the United States. Occupations in bakeries provide steady, year-round employment for thousands of workers throughout the country, providing jobs to suit a variety of interests, skills and talents. POTENTIAL POSITIONS INCLUDE: baker, bread baker, cake decorator, commercial baker, in-store baker.