Professional Baker, Certificate
Program Design
The Professional Baker certificate program is designed to further education and training for those already in the field, as well as accommodate people entering careers in the Culinary Arts. Course work in both the Professional Baker and Professional Cook certificate programs transfer to the Culinary Arts certificate program, enabling the student to become an American Culinary Federation (ACF) Certified Cook.
Required Courses |
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| HSP* 108 | Sanitation and Safety | 3 |
| HSP* 107 | Icing Artistry I | 3 |
| HSP* 103 | Basic Baking & Pastry Arts | 3 |
| HSP* 215 | Advanced Baking & Pastry Arts | 3 |
| Subtotal: 12 | ||
| HSP* 296 | Cooperative Work Experience | 3 |
| HSP* 216 | Artisan Bread | 3 |
| HSP* 235 | Advanced Pastry Arts | 3 |
| HSP* 207 | Icing Artistry II | 3 |
| Subtotal: 12 | ||
| Total Credits Required: 24 | ||
Learning Outcomes
Upon successful completion of all Professional Baker certificate program requirements, graduates will
- Analyze theory and techniques of baking and pastry arts.
- Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis and Critical Control Point and State of Connecticut law.
- Decorate layer cakes with molded and sculpted decorations.
- Transfer acquired knowledge to the world of work.
Source: 2011-2012 Course Catalog
