2010-2011 Catalog 
    Jul 16, 2018  
2010-2011 Catalog [ARCHIVED CATALOG]

Culinary Arts - Baking Certificate

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See program requirement sheet. 

The Baking Certificate program is designed to give students entry level skills and knowledge of pastries and baking production. The first quarter is a combination of lab and lecture focusing on sanitation, baking terminology, baking tools, quick bread, yeast bread and cookie methods. The second quarter is lab class and has an emphasis on cakes, pies and pastries. The third quarter is a combination of lab and lecture focusing on advance baking and pastry production including chocolate, frozen desserts, and plate presentation.

Credit/Grade Requirements This Certificate requires successful completion of a minimum of 44 credits as outlined. A minimum of 30 credits or one-third of the required credits, whichever is less, must be earned at Edmonds Community College. Students are required to maintain a minimum cumulative grade point average of 2.0 in all college-level courses as well as a minimum grade of 2.0 in all culinary classes.

I. Program Course Requirements (18 credits):

II. Program Laboratory Requirements (26 credits):

Certificate Outcomes

Students completing this certificate will be able to:

  • Communicate baking information effectively using a variety of formats for a variety of audiences.
  • Demonstrate the use appropriate knowledge of bake shop equipment.
  • Apply concepts and methods appropriate for a bake shop environment.
  • Demonstrate the ability to solve problems individually and in a team environment.

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