Baking and Pastry I

This two semester certificate program is designed to provide students with career training for entry-level positions in baking and pastry. The certificate can also be used as a foundation for completing the Baking and Pastry Option in Culinary Arts, A.A.S. degree at the Academy of Culinary Arts.

For additional program information, please contact the Culinary department at (609) 343-4944.

Upon completion of this program students will be able to:

  • Demonstrate an understanding of professionalism and exceptional work ethics;
  • Work effectively in teams;
  • Explain the environmental and conservation issues related to the culinary industries;
  • Demonstrate the knowledge and skills appropriate for entry-level positions in the baking and pastry culinary field;
  • Articulate the need and value of life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Demonstrate industry sanitation standards;
  • Demonstrate industry equipment safety standards;
  • Demonstrate effective communication and computation skills;
  • Apply baking theories;
  • Create classic and artisan yeast products, quick breads and puff dough;
  • Create classical and decorative pastries;
  • Evaluate and interpret menus and recipes in terms of human nutrition and apply principles in menu planning and food preparation;
  • Apply basic culinary cooking methods.

(BKPI-FallĀ 2019)

Total credits:
30

Recommended sequence of courses:

Overview

Program

Culinary Arts

Type

Certificate