baking

Professional Baking and Patisserie

Professional Baking is designed to help you develop the skills required for employment in entry-level baking/pastry positions within a wide variety of establishments.

You will learn how to produce commercial quantities of breads, rolls, sweet dough, plain and sweet pastry, Danish and puff pastry, cookies, shortbreads, cakes and desserts.

Training will be provided through classroom instruction, practical lab, and off-campus work experience and will also include sanitation and safe equipment usage and inspection, and basic bakery management with software.

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