Catalog 2022-2023 
    
    Apr 25, 2024  
Catalog 2022-2023 [ARCHIVED CATALOG]

Baking Arts, Certificate of Proficiency


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60 credits

Program Admission Dates: Fall, Spring

The Baking Arts Certificate of Proficiency prepares students for entry level employment with a good foundation for job advancement. Students will be prepared for employment opportunities in commercial kitchens, in-store bakeries, baking and catering operations with a focus on production, dietary diversity, cakes, breads and doughs, sugar, and chocolate work.

Specialty Baking Certificate graduates will:

  • prepare quality yeast products, quick breads, cakes and icings, pastries, pies and cookies on a consistent basis
  • demonstrate culinary concepts and skills
  • explain the fundamentals and concepts of allergens and dietary concerns
  • demonstrate plating and presentation of restaurant desserts
  • participate in production and planning retail sales
  • manipulate sugar and chocolate
  • prepare advanced cake decorating techniques
  • demonstrate critical thinking, teamwork, intercultural appreciation, and information literacy

Lake Washington Institute of Technology does not offer every course each quarter. It is the student’s responsibility to consult the Class Schedule and work out an individual schedule with an advisor. Any developmental coursework a student may be required to complete may increase the program length.

Program Requirements


Diversity and Social Justice Requirement


Within the certificate requirements, students must complete a 3-5 credit course that meets the college’s Diversity and Social Justice (DSJ) requirement. DSJ courses are designated in the college schedule and are designed to meet other general education or technical requirements simultaneous to meeting the DSJ requirement (e.g., ENGL& 101D meets both the ENGL& 101 requirement and the DSJ requirement).

Visit the DSJ requirement webpage to view the current list of general education and technical courses that meet the requirement.

Total Program Credits: 60


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