Baking Certificate of Achievement

Code: COA.BAKING

The certificate of Achievement in Baking introduces the student to hands-on quality baked products which include yeast breads, puff pastry, quick breads, cakes, pies, as well as decorating.  Obtaining these skills, the student may obtain positions in the various settings in which freshly baked products are offered for sale.   Students who choose this program will also be able to transfer their credits to an Associate Degree Program in the college.  Graduates are eligible for positions in the banquet department of hotels and in restaurants, food service companies and related areas of the hospitality industry.

Program Learning Outcomes

  • Learn the complexities of weighing and measuring accurately; in both metric and customary USA units.
  • Utilize their earned industry-approved ServSafe Certification.
  • Maintain variety, balance and product appeal to the target group.
  • Become proficient in specialized baking and production, and in decorating.
  • Prepare baked products in cafeteria and table-service kitchens for dining rooms.
  • Demonstrate marketing and selling skills
  • Evaluate methods to maintain quality and cost effective measures.

Career Pathways

     
     
     

First Semester

BUS-101Introduction to Business

3

HRM-103Professional Food Preparation Techniques

3

HRM-110Introduction to Baking

3

Total Credit Hours:9

Second Semester

BUS-205Entrepreneurship

3

HRM-102Food Protection and Safety

3

HRM-220Advanced Baking Techniques [Spring Only]

3

Total Credit Hours:9

Total Credit Hours: 18

Specific Program Notes

This program will serve as the Introduction to Baking in the various management settings available in the Hospitality Industry. Students who earn this Certificate of Achievement will be able to apply the credits earned, if they so choose, to the 36-credit Culinary Arts Certificate Program and to the proposed AAS Culinary Entrepreneurship Option or any other options available in the Hotel/Restaurant/Hospitality Department.

Since HRM-103 Professional Food Preparation Techniques is a prerequisite for the 200-level HRM courses and BUS-101 Introduction to Business is a prerequisite for BUS-205, students WILL NOT complete this program in one semester.

Students enrolled in this program ARE NOT REQUIRED to successfully complete a course in basic algebra if indicated by Placement Testing.