Baking Certificate
2007-09
Refer to pages 82-83 in the CNM 2007-09 Catalog.
| The Baking certificate is a two-term, 28 credit-hour program. Students are primarily in a hands-on, lab setting beginning with the theory, skills, and techniques of baking fundamentals. Topics include scaling, methods of mixing, processing of ingredients, ingredient functions and baking math. The retail production and merchandising of cookies, pies, pastries, quick breads, breads, sweet yeast and cakes are introduced. Students apply safety and sanitation principles and use their baking skills to formulate more difficult components to complete advanced pastries in the second half of the program. | | 
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Techniques of classical and contemporary pastry arts are covered, including laminated dough, tarts, specialty cakes, génoise, sugar and chocolate decoration and international butter creams. One of the final lab projects in the Baking certificate program is a wedding cake. The Baking certificate program is a required part of the Culinary Arts associate of applied science degree that is accredited by the American Culinary Federation.
Career and Advancement Opportunities
Jobs are available in restaurants, resorts, schools, retirement homes, hospitals, cruise ships, catering companies, convention centers, and bakeries.
Special Requirements
Students are required to purchase chef’s uniforms, textbooks and tools. Students should be able to lift 30 pounds and must present a physician’s certificate to CNM at the start of classes stating that the student is free from tuberculosis in a transmissible form. Students must be able to stand for the duration of laboratory classes.
Contact Information
Contact the program director, Donna Diller, at 224-3896 for a tour of our facility.
