This training program prepares students for many entry-level positions in commercial bakery, specialty pastry shops, and catering businesses. This certificate of accomplishment is the first step in pursuing a certificate of achievement in baking and pastry, or restaurant management.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of accomplishment, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening scheduled classes.

Students completing this program will be able to...

- select and explain the use of the appropriate kitchen equipment for specific kitchen tasks.

- explain proper health and safety procedures in the kitchen environment.

- identify critical control points during all food handling processes as a method to minimize the risk of food-borne illness.

- demonstrate different types of baking methods.

- Identify and prepare artisan breads, candies and plated desserts.

- demonstrate the following tasks: follow a standard recipe, use standard weights and measures, and perform basic skills with baking equipment.

- describe properties and functions of various ingredients and interpret recipes and produce cookies, quick breads, pies, cakes, creams, custards and sauces, and meringues.