The Basic Baking and Pastry, Certificate is intended for entry-level jobs in bakeries. Students learn basic baking and pastry production with intensive hands-on production of lean and rich dough yeast breads, cookies, muffins, laminated doughs in croissants and Danish, and American cake decorating, including rolled fondant and two-tier cakes.
The Basic Baking and Pastry, Certificate is embedded in the Advanced Baking and Pastry, Certificate and the Baking and Pastry, Associate of Applied Science.
Enrollment in this program is limited. See the Selective Admissions requirements in the Admission section of this Catalog.
Marketable skills for this award include: time management, communication, and teamwork.
Certificate of Proficiency
TSI Exempt
