Baking/Pastry Technical Certificate, 11 credits
Program Code: 40-316-CA
Develop basic skills in baking and pastry to join the $15 billion-a-year industry. Learn to apply the scientific concepts and techniques of baking, along with basic baking principles. Explore cake production and the art of decorating; breads and rolls, including artisan-style breads; confections, such as chocolates, candies and truffles; and pastries. Learn how to safely handle food and equipment, and develop an understanding of basic nutrition concepts involved in a daily personal diet.
Some credits earned in Baking/Pastry may be applied toward degree and diploma programs within WCTC’s School of Business.
|314-120||Science of Baking Principles||2|
|314-121||Breads and Rolls||1|
|314-122||Principles of Baking||1|
|314-123||Cake Production and Decorating||2|
|314-124||Pastry, Specialty Plated Dsrt||1|
|316-110||Applied Food Service Sanitatn||1|
Approved Substitute: 316-108