Professional Baking

Learn “baking basics” in an exciting industry bakery classroom setting!  This program is approved by the Retail Bakers of America, which supports the new standards and practices of Contemporary Baking: Theory and Practice training material.  This material enables the program to offer a complete hands-on approach to baking, stressing industry competencies at every level. Graduates acquire skills in oven work, artisan bread making, scaling and mixing, pies, cookies, cake decorating, puff paste, yeast dough, and safety/health department standards. The program includes industry field trips and baking demonstrations by industry professionals. 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:

Play Video

Program Length:

• 4 quarters
• 1260 hours/68 credits
• Monday-Friday
   6:00 AM - 12:30 PM

Estimated Costs:

• Tuition $4,221.00
• Supplies $232.00

Enrollment:

• Students may enter as openings occur.