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Culinary Arts - Baker - Certificate Level 1

The Baker Certificate Level I Award is designed to train students in bread making, breakfast pastries, and American style cakes. The hands-on instruction focuses on using the latest technology, techniques, and raw food materials to prepare students for today?s contemporary bakery. Instruction is taught in specialized classrooms and practical labs and include work experience in the preparation and cooking of a variety of breads, rolls, pastries, pies, and cakes. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet baking.

Prerequisites

Prerequisite Courses

YEAR 1

Semester 1
PSTR 1301 Fundamentals of Baking 3
CHEF 1205 Sanitation and Safety 2
5
Semester 2
PSTR #3## Program Approved Elective 3
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
PSTR 1310 Pies, Tarts, Teacakes and Cookies (Capstone) 3
PSTR 1305 Breads and Rolls 3
12
Semester 3

YEAR 2

Semester 1
Semester 2
Semester 3
Total Credits 17

1 PSTR 1340, 1391, 2301, 2307, 2331, or 2350.

Capstone Statement

A capstone course is a course designed to provide opportunities for students to integrate knowledge from their core and concentration courses, to gain insight into the meanings of professionalism and professional practice, and to reflect on the norms of a discipline or profession.