Introduction to Baking Microcredential

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Begin your journey into the world of professional baking with the Introduction to Baking microcredential. This credential provides a solid foundation in baking and pastry fundamentals and essential food safety and sanitation practices—key competencies for anyone pursuing a career in the food industry. Students will build confidence and technical skills useful in a professional bakeshop through interactive instruction and hands-on training. student preparing ingradients for a baking project in a state of the art kitchen

NYS Part Time Tuition Assistance

Students taking this microcredential may be eligible for NYS Part Time Tuition Assistance for Non-Degree Credentials. Learn more

Stackable

Baking & Pastry Arts Management AOS

Gain these in-demand skills

Bakery shop preparation (cakes, cookies, muffins, sweet rolls, breads)
Mixing and shaping dough
Ingredient knowledge
Bakery tools and equipment usage
Decorating techniques
Icing application
Spray gun usage
Cake preparation for decorating
Types of icings
Flower making
Commercial baking skills
Danish pastry
Puff pastry
Sponge dough
Yeast breads
Tarts
Choux pastry
Holiday specialties

Course List (4)

Baking 1 FS121 4 cr.

This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of dough. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop.

Safety and Sanitation FS150 2 cr.

This course is an introduction to the correct and hygienic procedures for food handling. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, and fire safety regulations, as well as state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the Educational Foundation of the National Restaurant Association.

Culinary Math FS151 2 cr.

This course reviews the fundamental computation skills required for accurate food service preparation, operation, and management. Topics covered include operations with whole numbers, fractions, decimals, precents, weights and measures, recipe menu pricing, inventories, food costs, basic break-even analysis, financial statement content, and employee related expenses.

Baking 2 FS205 4 cr.

This course emphasizes commercial baking skills as they are developed and practiced. Danish pastry, puff pastry, sponge dough, yeast breads, tarts, choux pastry, and holiday specialties are prepared. Proper uniform is required.

Mohawk Valley Community College