Baking Arts, Certificate of Proficiency

60 credits

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 communication, critical thinking, cultural humility, information literacy, and teamwork skills
• meet Quantitative Reasoning , Social Science , and Written Communication  general education distribution area outcomes

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.