Baking: Professional Pastries and Specialty Cakes
Summer 2018
Start
Fall, Winter, Spring
Additional Costs
Books | $60 |
Supplies and Equipment | $1125 |
Program Description
This program prepares students for employment in independent, specialty bakeries and professional cake decorating environments. The certificate provides practical and theoretical training in personal hygiene in the baking industry, baking machinery usage, and production training in the baking of artisan breads and pastries. Students learn decorating, including proper piping procedures, tube usage, flower creation and decoration, color mixing and design principles.
Students must complete all courses with a 2.0 grade or better before advancing to subsequent quarters.
Program Learning Outcomes
- Operate equipment and machinery in a modern bake shop.
- Mix, proof and bake breads, sweet goods, rolls, pies, specialty cakes and variety breads.
- Prepare and apply icings and fillings to cakes, pies and pastries.
- Order bakery supplies and equipment.
- Weigh and measure product ingredients, and properly portion finished baked goods.
- Implement creative bakery merchandising.
- Compute the cost of a finished bakery product.
A minimum 50-pound lifting requirement is required for this program.
Career Opportunities
The baking industry is one of the largest food-processing employers in the United States. Occupations in bakeries provide steady, year-round employment for thousands of workers throughout the country, providing jobs to suit a variety of interests, skills and talents. POTENTIAL POSITIONS INCLUDE: baker, bread baker, cake decorator, commercial baker, in-store baker.
Certificate - SCC
Offered at Locations: Spokane Community College |
First Quarter |
BAK 101 | Introduction to Baking and Pastries | 1 |
BAK 110 | Artisan Breads | 5 |
BAK 111 | Pastries | 7 |
HM 112 | Hospitality Mathematics 1 | 3 |
| 16 |
Second Quarter |
BAK 120 | Special Occasion Cakes | 2 |
BAK 121 | Tortes and Gateau | 2.5 |
BAK 130 | Sculptured Cakes | 2.5 |
BAK 131 | Rolled Fondant | 2.5 |
BAK 248 | Wedding Cakes | 2.5 |
HM 115 | Food Sanitation | 3 |
| 15 |
Third Quarter |
APLED121 | Applied Written Communication 1 | 4 |
APLED123 | Leadership Skills for Business and Industry 1 | 3 |
BAK 288 | Cooperative Education Work Experience (No Seminar) 2 | 7 |
| 14 |
45 credits are required for the Certificate |
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1 | This course may be substituted with any course or combination of courses approved by the instructional dean. |
2 | BAK 288 may be substituted with BAK 266 and 267 for 7 credits. |
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Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.