This program prepares students with the basic skills and knowledge required for entry-level positions in the baking and pastry industry. Students gain hands-on experience and theoretical training as they produce quality bakery products from scratch.
Approx. # of Quarters: 3
Estimated Cost: $7,080.20
Admission Dates: Fall, winter, spring and summer quarters
Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities that enhance personal development and serve as a foundation for technical skills.
Employability Requirement: All food workers (includes those that work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required (Chapter 246-217 WAC) to have a valid food worker card to work in Washington. Program Length: The program is approximately three quarters long, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates: Summer, fall, winter and spring quarters.
|Catalog #||Course Name||Credits|
|CUL 104||Sanitation in Food Service Operations||3|
|BAKE 106||Chocolate I (Confections)||4|
|BAKE 110||Patisserie I||7|
|BAKE 113||Cakes I (Fillings & Icings)||4|
|BAKE 114||Dessert Alternatives (Sugar Free, Gluten Free, Vegan)||3|
|BAKE 115||Patisserie II||7|
|BAKE 117||Frozen Desserts||3|
|BAKE 119||Yeast Breads||4|
|BAKE 121||Patisserie III||7|
|BAKE 131||Pies, Tarts, Custards and Fillings||4|
|BAKE 134||Quick Breads, Cookies, Brownies||3|
|BAKE 140||Restaurant (Individual) Desserts and Petit Fours||5|
|BAKE 153||Sugar Work||3|
|BAKE 157||Wedding Cakes||3|
|BAKE 210||Cakes II||3|
|ENGL& 101||English Composition (or higher) or CMST& 220||5|
|MAT 110||Math for Non-Science Majors||5|
|PSYC& 100DIV||General Psychology||5|
|Total Credits for Completion||78|