Life & Leisure/Culinary

Baking and Pastry Arts Certificate CLFB-5120

Baking is an art and career to enjoy with all the senses. Combine your natural talents and curiosity with hands-on experience in Kirkwood’s Baking and Pastry Arts Certificate program. In this 10-week program, you’ll gain skills and experience in ingredient identification, equipment operation and maintenance, recipe writing and standardization, and fundamental baking methods. Training in The Kirkwood Center for Hospitality Arts’ commercially-equipped Bakery Lab, you will focus on learning the theories and techniques required to make a variety of professional caliber bakery products, including: pies, cakes, cookies, pastry doughs, custards, puddings, breads, and other yeast-based products. Classes include: Bakery Essentials, Bakery Basics, Science of Baking, International Breads, International Pastries.

Ready to learn more? Complete our online form or contact us at 319-398-1022.

Upcoming Offerings:
Begins October 7th, Cedar Rapids
*Registration deadline for this program is September 10th, 2024.

Tuition Assistance:
Yes. Full tuition assistance is available to support your career goals. Fill out our referral form at www.kirkwood.edu/cefunding.
*Some eligibility restrictions may apply.

Industry Credentials Earned:
National Restaurant Association’s ServSafe Food Handler Certificate (3 years validity)

Careers:
Source: Career Coach 2022, Kirkwood Community College region.
Baking and Pastry Arts/Baker/Pastry Chef
Average hourly earnings: $15.81/hr
Projected jobs in 2027: 4,245

Entrance Requirements/Prerequisites:
Students must be at least 17 years old.

Delivery Method:
Bakery Lab, Online

Length of Program and CEU Credits:
328 hours (10 weeks), 39.36 CEUs

Program Completion Requirements:
This is a pass/fail certificate. Successful completion of this hands-on program requires regular in-person attendance. Passing grade is based on 80% competency demonstration.

Course Objectives:

• Demonstrate understanding of food-related sanitation and safety procedures.
• Practice skills to work efficiently and effectively in the kitchen.
• Read and interpret recipes.
• Exhibit competency in identifying bakery ingredients.
• Prepare and evaluate a variety of baked products.
• Identify and utilize baking methods used in preparation of baked products.
• Acquire and refine sensory skills for testing and evaluating food products.
• Create, standardize, compare, and cost recipes.
• Describe and duplicate the fundamental principles and procedures for preparing breads from around the world.
• Demonstrate improved speed and accuracy in performing fundamental production methods through repetition and regular participation in lab classes.
• Operate bakery equipment in a safe manner.
• Apply classical baking and pastry techniques.
• Produce quality specialized bakery products.
• Begin to develop advanced baking and pastry skills.

Learning Outcomes:
Upon completion of the course, students will develop technical and artistic baking skills. Additionally, they will learn essential business savvy to succeed in the hospitality industry.

Other Items to Know About this Course:
All materials and tools are included in the tuition fee and will be provided in class.

Pathway to Credit Program:
The Bakery Basics course in this certificate is transferrable into Kirkwood’s Culinary Arts Associate of Applied Science Degree program.

Related Information: 
www.kirkwood.edu/baking