Professional Baking

Learn “baking basics” in an exciting "industry bakery" classroom setting!  This program is a fast-paced program following the best standards and practices of classical and contemporary baking.  A variety of learning materials enable the program to offer a complete hands-on approach to baking, stressing industry competencies at every level.  Graduates have practical knowledge in scaling and mixing, dough production, breads, pies, pastries, cookies, doughnuts, oven work, cakes and specialty decorating. The program supports a retail bakery offering a broad selection of baked goods, cakes and pastries finished to industry standards. The retail bakery course is a venue that allows the student immediate, useful and constructive feedback from the customer.  If you enjoy teamwork, bakery production, timelines, and creating delicious baked goods for a commercial baking environment, this program is for you!

• Certificate of Completion

• Curriculum
• Requirements
• Frequently Asked Questions
• Program Outcomes
• Resources

View the RTC Video Introduction:

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Program Length:

• 4 quarters
• 1260 hours/65 credits
• Monday-Friday
   6:00 AM - 12:30 PM

Estimated Costs:

• Tuition $4,347.00
• Supplies $232.00

Enrollment:

• Students may enter as openings occur.