Students have the opportunity to learn the baking basics and the science of
baking in an exciting well-equipped kitchen setting. This course is
a fast paced program following the industry standards and practices
of classical and contemporary baking. A variety of learning
competencies and learning methods designed for our progressive
program enables the program to offer highly concentrated, focused,
and hands-on curriculum.
Students participate in scaling and mixing, dough production, retail
operations and oven work in our production kitchen. The courses
reviewed include; breads, pies, pastries, cookies, doughnuts, cakes
and specialty decorating. Bakery math, customer service and human
relations courses will assist the student with developing a
portfolio. The program supports a retail bakery offering a broad
selection of baked goods, cakes and pastries finished to industry
standards. If you enjoy teamwork, bakery production, timelines, and
creating delicious baked goods in a commercial baking environment,
this program is for you!
Other Program Info:
Certificate of Completion (65 credits)
(425) 235-2352 x5596
6:00 AM - 12:30 PM
Students may enter as openings occur.