Baking and Pastry - Level I (Certificate N0888)

Business Division
Culinary, Hospitality, Nutrition & Foods Department
The Baking and Pastry Certificate prepares students for employment in bakeries, restaurants, hotels, catering companies, and a variety of other foodservice establishments. Through hands-on training with commercial baking equipment, students develop essential skills in production baking, candy making, specialty cakes, plated desserts, and artisan bread making.
The program emphasizes precision, creativity, and consistency—key qualities for success in professional baking environments. Students also learn portion control techniques and gain a solid foundation in food safety practices. Upon successful completion of the program, students earn a nationally recognized Food Protection Manager Certification, enhancing their employability and industry readiness.

Required Courses

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.