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Therapeutic Baking Certificate

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Therapeutic Baking Certificate

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This certificate is designed to offer students an understanding of sanitation and safety, food science, and basic and advanced baking skills in pastry and breads, plus an in-depth look at baking for specialized dietary needs. In three semesters, students will earn a certificate that provides valuable skills for restaurant and healthcare food service venues.

Courses requiring a grade of “C” or better: BPA and CUL

Courses in this program

Course Code Course Credit Hours Link to course details

This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

View course details for Artisan & Specialty Bread ‌‌

This course covers the principles of baking for special dietary needs. Emphasis is placed on gluten and lactose-free, vegan, keto, low-fat, low-carb, and reduced-calorie pastries and breads. Upon completion, students should be able to demonstrate an understanding of specialized baking to meet specific dietary requirements.

View course details for Therapeutic Baking ‌‌

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for the successful completion of a nationally recognized food/safety/sanitation exam.

View course details for Sanitation & Safety ‌‌

This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on the practical application of heat transfer and its effect on color/flavor/texture; emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles covered as they apply to food preparation in an experimental setting.

View course details for Food Science ‌‌

This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes, and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques and prepare and evaluate a variety of bakery products.

View course details for Baking I ‌‌

This course provides a laboratory experience for enhancing student skills in basic baking. Emphasis is placed on the practical experiences of yeast/chemically leavened products, laminated/pastry dough, batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate a basic proficiency in bakeshop applications.
 

View course details for Baking I Lab ‌‌

This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating, and presentation. Upon completion, students should be able to demonstrate pastry preparation and plating, and dessert buffet production skills

View course details for Baking II ‌‌
Total Credit Hours Required:
18

Students who have the ServSafe Manager Certification will receive credit for CUL-110.

Curriculum is based on the 2024-2025 catalog.

Career Opportunities

  • Pastry/Baking Assistant
  • Assistant Pastry Chef
  • Cake Decorator
  • Baker

Good To Know

To learn how to apply for this certificate visit Become an A-B Tech Student.

Chef Donatelli