Certificate in Baking Foundations

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed.
Program Learning Outcomes
Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
Perform problem-solving and troubleshooting recipes. Perform basic techniques involved in the daily production of a bakery and pastry shop.
Recognize and produce both classical and modern baked goods. Apply food safety principles and practices as identified by health regulations.
Apply basic mathematical principles and recipe conversions, bakery formulations, and percentages.
Demonstrate an understanding of kitchen etiquette and professionalism.