Accelerated Baking Certificate

Program CIP Code

07.12.0500.00

Program Student Learning Outcomes

• Students will understand key practices in providing safe food.
• Students will learn the history, culture, and vocabulary of the professional kitchen.
• Students will develop safe, sanitary, efficient, and professional kitchen habits. 
• Students will learn how baking differs from savory cooking, the formulas and procedures, the properties of ingredients used in baking, and the proper use and care of bakery equipment.
• Students will produce quick breads, yeast breads and rolled, cakes, pies, basic pastry dough, and cookies. 
• Students will learn the principles and techniques of producing ice cream, sorbets, gelatos, souffles, cobblers, crisps, and laminated dough desserts. 
• Students will learn advanced techniques. 
• These include the production of pastries, souffles, and dessert sauces. Also working with modeling chocolate, pulled sugar, pastillage, and cake construction with fondant work.
• Students will learn and practice artistic plate design and presentation.

Curriculum

• Accelerated Baking  

Program Modality

• On-Ground