Chef Patissier – Baker’s Apprentice - Certificate (Major Code - BKRA)
The Chef Patissier – Baker’s Apprentice Certificate provides training in the principles of professional baking, food and beverage control, and restaurant sanitation. It is intended for those with a background in cooking who wish to become an assistant baker and work in a bakery.
Gainful Employment
Learning Outcomes
Students who successfully complete this program will be able to do the following:
- Identify and employ equipment and utensils used in baking and discuss their proper use and care.
- Demonstrate the proper selection of equipment and utensils for specific baking applications.
- Identify baking ingredients and describe their functions.
- Demonstrate proper scaling and measurement techniques.
- Apply basic mathematics skills to recipe conversions.
Degree Map
CORE CURRICULUM 24 CREDITS
CUL 105 | Nutrition in Food Service | 3 |
CUL 107 | Restaurant Sanitation* | 3 |
CUL 204 | Food Service Purchasing and Control | 3 |
Baking Specialty
TOTAL CERTIFICATE REQUIREMENTS 24 CREDITS