Program Code - CIP Code: BAKE.CERTB/12.0501
Credits Required: 39
Academic Division: Career and Technical Education
Contact:TEC@kckcc.edu
The Baking Program prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and market operations, and counter display and service.
Requirements for admission to the program:
| Course | Credit Hours | |
| CULN 0205 | ServeSafe | 1 |
| BAKE 0250 | Workplace Skills | 1 |
| BAKE 0100 | Bakeshop Principles | 3 |
| BAKE 0120 | Quick Bread Production | 2 |
| BAKE 0130 | Yeast Bread Production | 3 |
| BAKE 0140 | Artisan Bread Production | 2 |
| BAKE 0150 | Cookie Production | 2 |
| BAKE 0200 | Principles of Pastry Production | 4 |
| CULN 0200 | Inventory & Purchasing | 2 |
| BAKE 0210 | Pies, Tarts and Specialty Pastries | 3 |
| BAKE 0220 | Cakes and Icing Production | 3 |
| BAKE 0230 | Advanced Cakes | 2 |
| BAKE 0240 | Specialty Desserts | 4 |
| BAKE 0270 | Baking Capstone | 4 |
| BAKE 0280 | Baking Internship | 3 |
| *See course syllabus for prerequisites. | ||
| Total Hours for a Baking Technology Certificate | 39 |