Culinary Arts: Professional Baking Course

Total 136 hrs.

Program Training Plan

The Professional Baking course will teach students a brief history of baking and create a solid foundation for understanding the ingredients, tools, flours, temperatures, shaping, and mixing techniques of baking. Students learn professional techniques that can be done in a standard kitchen setting.  Students will learn the difference between sourdough, preferment, levain, polish and straight dough. This course will increase your skills in breads and pastries by working on sourdough, croissants, danish, and other baked goods.


Program Overview

Locations

Thanksgiving Point Campus

Tuition $2.00/per enrollment hour
High School Cost Free tuition + $65 Fees = $65.00
Adult Cost $272 Tuition + $65 Fees = $337.20
Extra Supply Cost Students will also be required to purchase class materials including but not limited to textbooks, workbook, ServSafe certification workbook/exam, knife skills models, and Chef Clothing (pants, hat, and apron)
Certifications MATC Recognition of Training (RoT) in Professional Baking
*

Program dates, times, tuition and fees are subject to change.

(High school students qualify for free tuition only until they or their class graduates high school)

 

Training Materials Cost:
Text/Workbooks:  $115.00

Chef Clothing:  $45.00 *While chef clothing is only a course recommendation; closed-toed shoes must be worn each day for safety requirements when working the kitchen lab.

Estimated Total: $160.00

 

Program Length

136 Hour Course • 2 Months (summer ONLY)

Course Prerequisites

Enrollment Available to: Adults, high school juniors & seniors
• Students must be 16 or older (Junior or Senior in high school)
• Students must wear closed toe shoes to class


2013 Summer Professional Baking Sessions Schedule

Campus Completion Time Days Time
Thanksgiving Point Jun. 3, 2013 -- Aug. 1, 2013 Mon. -- Thur. 7:30 - 11:30am

2014 Summer Professional Baking Schedule

Campus Completion Time Days Time
Thanksgiving Point Jun. 2, 2014 -- Jul. 30, 2014 Mon. -- Thur. 7:30 - 11:30am

Click here for more info on the class page.

Please see our Refund Policy.



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