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.
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:
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 Length136 Hour Course • 2 Months (summer ONLY)
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
|Thanksgiving Point||Jun. 3, 2013 -- Aug. 1, 2013||Mon. -- Thur.||7:30 - 11:30am|
2014 Summer Professional Baking Schedule
|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.