Baking and Pastry Certificate

Department: Hospitality  

Program/Major Code: CRTBKG/BKG

CIP Code: 12.0501

Program Learning Outcomes

Upon successful completion of the program, you will be able to:

1. Demonstrate fundamental food production principles necessary to meet the demands of the professional kitchen.

2. Apply fundamentals of baking science to the preparation of a variety of products.
3. Develop skills in more advanced decorating techniques and more complex preparations of pastry, confections, and dessert products.
4. Promote and demonstrate safe and sanitary food handling practices as stipulated in ServSafe.