Basic Baking and Fundamentals BBF.S.STC
Short-term Technical Certificate - 13 Credit Hours
Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2022
What is the program about?
This short-term certificate focuses on the science of baking as well as basic techniques using ingredients such as flour, leaveners, salt, sugar, dairy, fats, extracts, spices and other add-ins such as vanilla extract, chocolate chips, etc.
Program Outcomes
- Produce a variety of basic baked goods.
- Define and describe the various types of mixing methods utilized to produce basic baked goods
- Evaluate the quality of basic baked goods and desserts.
Career Opportunities
This certificate provides career opportunities in businesses of bakeries and tortilla manufacturing, food and beverage stores, restaurants and other eating places, pretzel shops, and the opportunity to be self-employed.
Transferability
There are no articulation agreements at this time. However, Columbus State and Cincinnati State are accredited by the American Culinary Federation and we accept each others credits.
Credentials
American Culinary Federation Bakerian Certification (will need additional coursework)
Sanitation and Safety (Servsafe), through the National Restaurant Association Educational Institute
Hospitality Reception and Service Specialist through Sinclair College
Curriculum
Program Accreditation Information
The Basic Baking and Fundamentals short-term certificate is embedded within the BPAO.S.AAS degree which is accredited by the American Culinary Federation.
