The Baking certificate is a two-term program. Topics include scaling, methods of mixing, processing of ingredients, ingredient functions and baking math. The retail production and merchandising of cookies, pies, pastries, quick breads, breads, sweet yeast and cakes are introduced. Students apply safety and sanitation principles and use their baking skills to formulate more difficult components in the second half of the program. Techniques of classical and contemporary pastry arts are covered, including laminated dough, tarts and specialty cakes.
The certificate program is a required part of the associate of applied science degree which is nationally accredited by the American Culinary Federation Education Foundation’s Accrediting Commission. ACF accreditation assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. For more information about ACF, go to acfchefs.org. Students may participate in culinary competitions with ACF, SkillsUSA and other extracurricular activities.
Educational Option Information
This educational option can be completed: Part-time or full-time. Full-time students can complete the program in two terms.
This educational option can be started: Any term
Primary course location: Main Campus; some theory courses are offered online
Special Requirements
Students are required to purchase chef’s uniforms, textbooks, and tools.
Students should be able to lift 30 pounds
Students must be able to stand for the duration of the laboratory class.
Students completing the certificate may also receive certificates in Food Service Management, and Culinary Fundamentals.
Many of the courses in this program are transferable and some may be applied to four-year degree programs at other institutions. CNM currently has transfer agreements with many colleges and universities in New Mexico and elsewhere.
Career Opportunities
Jobs are available in restaurants, casinos, resorts, schools, retirement homes, hospitals, cruise ships, catering companies, convention centers and other areas. Types of employment range from business owners, to bakers or cooks and managers or chefs and include employment opportunities from the fast food industry to fine dining.
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