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Course Description

This course is for aspiring baking and pastry chefs and covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations.  Other topics include artisan bread, chocolates, truffles, cakes, decorating, safety and sanitation, sugar techniques, and tarts. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products safely and sanitary.  This class will prepare students for ACFEF Certificate of Baking Essentials and National SevSafe Manager Certification.

Learner Outcomes

Students will learn how to:

  • Safely prepare bakery products.
  • Prepare bread.
  • Prepare chocolates.
  • Prepare cakes.
  • Decorate cakes.
  • Prepare tarts.
  • Successfully pass ACFEF Certificate of Baking Essentials
  • Successfully pass National ServSafe Manager Certification

Notes

Students will need a hair covering, smock/apron, closed toe non-slip shoes, baking kit, book and uniform.

Credential Information

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