Bakeshop Production (Technical Certificate) Colorado Mesa University

Program Description

This program will prepare students for employment in the field of baking and the art of pastries. The certificate program will develop the students’ skills and understanding in the production of pastries, yeast products, quick breads, use of fruits and international desserts. Students completing the certificate program could find employment in the following areas: baker, baking assistant, journeyman baker, cake decorator, or pastry cook, and are prepared to continue for advanced study in the Associates of Applied Science in Baking and Pastry, and Bachelors in Hospitality Management. For more information on what you can do with this major, visit WCCC's Programs of Study page. All CMU/WCCC technical certificate graduates are expected to demonstrate proficiency in specialized knowledge/applied learning, communication fluency, and critical thinking. In addition to these campus‐wide student learning outcomes, graduates of this major will be able to: Apply food safety concepts to demonstrate personal hygiene guidelines, consumer safety, and sanitation procedures for preparation, storage, and service of food. (Applied Learning) Apply mathematical concepts and practices to the field of baking and pastry as a basis for accurate ingredient measurements, high altitude adjustment, and formula yield conversion. (Quantitative Fluency) Identify, formulate and assess a variety of baked products. (Specialized Knowledge)

Other Programs at the School