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 2025
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
- Take the National Restaurant Association ServSafe exam within two hours and receive a 70% or above accuracy.
- Pass two out of two competencies for Barista Basics skills with a 75% or higher proficiency. Apply Barista Basics and use proper equipment in preparing beverages and drinks according to industry standards in relation to color, texture, and taste at 70% accuracy or better within 4 hours.
- On a practical exam within two hours students must produce a baked item and discuss the science behind it at 70% or above accuracy.
- Produce plated desserts at restaurant quality for 4 service events at 70% or above accuracy level.
- Demonstrate required operation, maintenance skills, and cleaning skills in a practicum assessment format within 1 hr at 70% or above accuracy.
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.
Prerequisites
- HMT 1107
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.
