Baking Foundation

What you will learn:

• Health, sanitation, safety

• Use of bakery equipment including scales, mixers, proofers, and ovens

• Theoretical baking principles and processes

• Ingredients and methodology

• Pie dough and sweet short pastry

• Pie fillings, decorations, tarts

• Piped, dropped, rolled, and cut cookies

• Packaging of cookies and squares

• Puff doughs, products, fillings

• Basic breads, rye breads, buns, bagels

• Coffee cakes and doughnuts

• Danish and croissant dough lamination

• Chocolate (couverture) tempering

• French pastries

• Cake assembly and decorating

• Cake mixing and baking

• Communication and teamwork

• Inventory control, costing, pricing

• Basic math

• Resume writing

• Bakery management and marketing

• Storeroom procedures

What to expect:

• Six months of full-time study in three levels:

  • General Baking

  • Yeast Products

  • Cakes and Pastries

• Classes Monday to Thursday, 1 p.m. - 7:15 p.m. (subject to change)

• High school graduation credits

• College credits

• 600 hours of recognized work-based training

• A fully operational kitchen and bakeshop environment

• Active participation

• Self-directed learning

• Lab activities

• Practical work

• Written tests

• Practical exams

• Opportunity to take exams for ITA Level 1 certification