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 Foundation Accrediting Commission (ACFFAC). 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.
Special Requirements
Students are required to purchase chef’s uniforms, textbooks, and tools. Students should be able to lift 30 pounds and must present a physician’s certificate to CNM at the start of classes stating that the student is free from tuberculosis in a transmissible form. Students must be able to stand for the duration of the laboratory class.
