PROFESSIONAL BAKING Culinary Arts Certificate of Completion: 65 Credits
Monday - Friday | 6:00 a.m. – 12:30 a.m.
Associate of Applied Science Degree: n/a
Associate of Applied Science - Transfer Degree: n/a
Enrollment Point: Students may enter as openings occur.
Students have the opportunity to learn the baking basics and the science of baking in an exciting well-equipped kitchen setting. This course is a fast paced program following the industry standards and practices of classical and contemporary baking. A variety
PROFESSIONAL BAKING | CULINARY ARTS
of learning competencies and learning methods designed for our progressive program
190
enables the program to offer highly concentrated, focused, and hands-on curriculum. Students participate in scaling and mixing, dough production, retail operations and oven work in our production kitchen. The courses reviewed include; breads, pies, pastries, cookies, doughnuts, cakes and specialty decorating. Bakery math, customer service and human relations courses will assist the student with developing a portfolio. The program supports a retail bakery offering a broad selection of baked goods, cakes and pastries finished to industry standards. If you enjoy teamwork, bakery production, timelines, and creating delicious baked goods in a commercial baking environment, this program
QUARTER 1 - 4 COURSE #
COURSE TITLE
BAK 101
Ovens I
3
BAK 102
Ovens II
3
BAK 103
Doughnuts
3
BAK 104
Scaling
3
BAK 105
Mixing I
3
BAK 106
Mixing II
3
BAK 107
Cookies
3
BAK 108
Pies and Tarts
3
BAK 109
Pastries
3
BAK 110
Yeast Doughs I
3
BAK 111
Yeast Doughs II
3
BAK 112
Puff Pastries
3
BAK 113
Cakes I
3
BAK 114
Cakes II
3
BAK 115
Artisan Bread I
3
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