This award introduces the fundamental concepts, skills, and techniques of basic baking. The study of ingredient functions, product identification, and weights and measures as applied to baking is included. Students will have the opportunity to apply basic baking techniques in the preparation of cookies, cakes, muffins, tarts, basic custards, and petit fours. Traditional meringues, buttercreams, and génoise sponge will be included. This program prepares students for entry-level employment in bakeries, grocery store bakeries, institutional bakeries, or restaurants where baked goods are prepared and sold.

To earn a Proficiency Award in Baking and Patisserie, a student must:

1. Complete all applicable coursework in the Proficiency Award in Baking and Patisserie as listed in the college catalog with a grade of “C” or better or “P” (formerly “CR”) in each course.
2. Apply for the Proficiency Award through the appropriate college office granting the award.       

Note: There is no residency requirement for Proficiency Awards. Proficiency Awards are not state-approved and therefore the award cannot be recorded on a student's transcript.

Upon successful completion of this program, students will be able to: 

• Use acceptable procedures when preparing potentially hazardous foods.
• List the major reasons for food spoilage and recognize signs of food spoilage.
• Demonstrate basic cake decorating skills.
• Prepare a variety of yeast-raised products, pies, pastries, cookies and cakes.
• Demonstrate the safe use and operation of specialized bake shop hand tools and equipment.