This certificate provides hands-on learning focused on job skills with an emphasis on baking and pastry. It includes production baking, candies, wedding and specialty cakes, plated desserts, and artisan breads.
Opportunities for qualified people in the restaurant field are endless. The demand for trained bakers in all types of restaurants and food service organizations continue to grow.

Student Learning Outcomes
✔ assess and demonstrate basic mixing methods for yeast doughs, cakes, cookies, and pastries.
✔ analyze and critique professional, commercial bakeshop ingredients and supplies.
✔ analyze quality defects in baked products and specify possible errors in technique or ingredient selection.
✔ prepare and critique a variety of products including biscuits, artisan breads, Danish pastries, muffins, coffee cakes, pies, tarts, puff pastries, cakes, cookies, pastry cream, pate a choux, icings, souffles, ice creams, and meringues.