Culinary Arts - Professional Baker*

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Program Design

The Professional Baker certificate program is designed to further education and training for those already in the field, as well as accommodate people entering careers in the Culinary Arts. Course work in both the Professional Baker and Professional Cook certificate programs transfer to the Culinary Arts certificate program, enabling the student to become an American Culinary Federation (ACF) Certified Cook.

Learning Outcomes

Upon successful completion of all Professional Baker certificate program requirements, graduates will

Analyze theory and techniques of baking and pastry arts.
Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis and Critical Control Point and State of Connecticut law.
Decorate layer cakes with molded and sculpted decorations.
Transfer acquired knowledge to the world of work.

Required Courses

HSP* 109: Food Safety Certification 1 Credits
HSP* 107: Icing Artistry I 3 Credits
HSP* 103: Principles of Baking I 3 Credits
HSP* 215: Principles of Baking II 3 Credits
Subtotal: 10
HSP* 296: Cooperative Education/Work Experience 3 Credits
HSP* 216: Artisan Bread 3 Credits
HSP* 225: Principles of Baking III 3 Credits
HSP* 207: Icing Artistry II 3 Credits
Subtotal: 12

Total Credits: 22

Notes:

*Becoming Connecticut State Community College

A merger of Connecticut’s 12 community colleges is underway. As a part of this merger, modifications will be made to academic programs. Students who do not complete their programs by the end of the Spring 2023 term will be matched with the Connecticut State Community College (CT State) program that most closely aligns with the student’s Spring 2023 program and is offered at the current Manchester Community College location. The College is committed to students completing their education with a minimum of disruption. Further details can be found and will be updated on the Frequently Asked Questions page: www.ct.edu/ctstate/academics.