Professional Baking - Cuyahoga Community College

Professional Baking from Cuyahoga Community College is a Campus Certificate Baking degree that prepares you for a Vocational Programs career. The Professional Baking program provides all of the basic, advanced skills and practice needed to begin a career as a professional pastry Culinarian. It includes all of the educational requirements for certification through the executive pastry chef level of certification by the American Culinary Federation. Students complete a practicum that provides the work experience needed to advance and the work experience needed for certification. Degree: Students (especially those seeking executive pastry chef status) may apply credits toward Hospitality Management Degree with a Concentration in Culinary Art. This program provides all of the basic, advanced skills and practice needed to begin a career as a professional pastry Culinarian. It includes all of the educational requirements for certification through the executive pastry chef level of certification by the American Culinary Federation. Students complete a practicum that provides the work experience needed to advance and the work experience needed for certification. Degree: Students (especially those seeking executive pastry chef status) may apply credits toward Hospitality Management Degree with a Concentration in Culinary Art. This program is designed to prepare students to demonstrate the following program outcomes: 1. Demonstrate appropriate use of interpersonal communication skills, cooperation, teambuilding, and conflict management in daily foodservice operations. 2. Develop and apply principles of self and team awareness, time awareness, and personal responsibility. 3. Demonstrate proficient baking skills in quality production of breads, cakes, cookies, pies, sauces, custards, and ice cream while applying sanitation and safety principles, and correctly using appropriate equipment. 4. Demonstrate knowledge and principles of ingredients, inventory, organization, receiving, measuring, and recipe manipulation. 5. Plan, execute, control, and consistently produce bakery and pastry products for sale in a diverse foodservice environment. 6. Apply critical thinking skills to manage people, efficiently produce product, and control quality of production in a wide range of foodservice outlets. 7. Develop and apply professional business and human interactive skills in the production and sale of baked goods. View more details on Cuyahoga Community College . Ask your questions and apply online for this program or find other related Baking courses.