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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. 

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 105Nutrition in Food Service

3
CUL 107Restaurant Sanitation*

3
CUL 204Food Service Purchasing and Control

3

Baking Specialty

CUL 101Cake Decorating*

3
CUL 220Breads and Baking Theory*

3
CUL 221Pastry Basics*

3
CUL 222Advanced Confections and Pastries I*

3
CUL 223Advanced Confections and Pastries II*

3

TOTAL CERTIFICATE REQUIREMENTS 24 CREDITS