This Baking/Pastry Technical Certificate is designed to enable students to obtain entry-level baking and pastry positions in high-production restaurants, hotels, and other food-production entities.  This certificate provides the baking and pastry skillsets needed for daily operational responsibilities.  This certificate aims to jumpstart the student’s career in one year by providing the foundational skills to be successful in the industry.

Program Learning Outcomes

Upon successful completion, students will be able to:

1. identify correct food safety and sanitation techniques.
2. apply different mixing techniques and baking processes and predict their outcomes.
3. demonstrate proper production stages for breads and pastries.
4. demonstrate tool and equipment techniques.