Certificate Programs

BAKING AND PASTRY ARTS

Program Competencies

  • Successfully produce various baked goods, including but not limited to: cakes, cookies, pastries, bread, and rolls
  • Successfully produce specialty items such as breakfast Danish, coffee cakes, brioche, traditional and contemporary plated desserts, ethnic cookies, and wedding cakes
  • With time and practice, produce more advanced baked goods and pastries, including breads, classical cakes, tortes, tarts, individual pastries and rustic desserts
  • Confidently work with chocolate, sugar, marzipan and the like as both ingredients and presentation media
  • Demonstrate a reasonable level of comfort and confidence participating in the operation of a wholesale or retail bakery
  • Demonstrate an aesthetic sense of garnishing and food presentation with regard to the color, flavor, and texture of baked goods, as well as the presentation and merchandising of finished products for the retail display case and buffet service
  • Maintain a safe and sanitary environment for food preparation and service
  • Successfully complete the Sanitation Manager’s certification exam administered by the Educational Foundation of the National Restaurant Association
  • Accurately calculate: adjustments in recipe yields, ingredient and recipe costs, food cost percentage, menu cost using at least two different pricing methods, fixed and labor costs
  • Make business decisions in the areas of restaurant marketing and finance
  • Identify and explain the use and maintenance of all major pieces of kitchen equipment
  • Effectively communicate verbally and in writing with superiors, peers, subordinates, and customers in both work and social settings