The Baking certificate is a two-term program. 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 in the second half of the program.
Techniques of classical and contemporary pastry arts are covered, including laminated dough, tarts and specialty cakes.