Baking and Pastry I Certificate

This two-semester certificate in Baking and Pastry is designed to provide students with career training for entry-level positions in baking and pastry. The Certificate can also be used as a foundation for completing the Baking and Pastry Option in Culinary Arts, A.A.S. degree at the Academy of Culinary Arts.

Upon completion of this program students will be able to:

• Demonstrate an understanding of professionalism and exceptional work ethics;
• Work effectively in teams;
• Explain the environmental and conservation issues related to the culinary industries;
• Demonstrate the knowledge and skills appropriate for entry-level positions in the baking and pastry culinary field;
• Articulate the need and value of life-long learning as it relates to career goals;
• Compare and contrast traditional and non-traditional career opportunities;
• Demonstrate industry sanitation standards;
• Demonstrate industry equipment safety standards;
• Demonstrate effective communication and computation skills;
• Apply baking theories;
• Create classic and artisan yeast products, quick breads and puff dough;
• Create classical and decorative pastries;
• Evaluate and interpret menus and recipes in terms of human nutrition and apply principles in menu planning and food preparation;
• Apply basic culinary cooking methods.

For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (200 documented hours).

Recommended Sequence of Courses

Gainful Employment Disclosure.