Certificate of Proficiency - Professional Baking
The Professional Baking certificate program prepares graduates for employment in individual bake shops or in the bakery production departments of healthcare institutions, restaurants, supermarkets, hotels, catering businesses or cruise ships. PROGRAM OUTCOMES . Prepare a wide variety of foodservice bakery products; . Use safe and sanitary methods in the production of a wide variety of bake shop goods within many commercial and noncommercial bakery production businesses; . Use basic, intermediate and advanced baking techniques and tools within any bake shop operation; . Assess overall quality of the baked goods produced and served; . Use standardized recipes; . Apply culinary terminology used
Courses
- ENG101 — English Composition I
- HOS100 — Hospitality Success Skills
- HOS101 — Food Preparation I
- HOS110 — Breakfast/Pantry
- HOS111 — Culinary Math
- HOS115 — Food and Culture
- HOS118 — Sanit & Safety Food Serv Oper
- HOS217 — Professional Baking I
- HOS218 — Professional Baking II
- HOS219 — Professional Baking III
- HOS230 — Experimental Kitchen
- HOS245 — Chocolates/Retail Bakeshop
- HOS249 — Advanced Pastry
- HOS287 — Hotel Restaurant Mgmt Intern