Printed : 12 / 14 / 2021 Academic Year 2022-2023
Program Code 903161
If you have a passion for baking , this certi�cate would be a great �t for you . Completers will be prepared for employment in the baking industry through training and practical experience in dough , pastries , custard , dessert sauces and chocolate . Completers will possess a working knowledge of baking vocabulary , food sanitation and the ability to work as members of a team . All credits from this certi�cate may be applied toward the Culinary Specialist technical diploma .
First Semester
10-316-118 Principles of Sanitation 10-316-120 Culinary Baking Fundamentals 10-316-121 Culinary Baking Application 10-316-130 Culinary Baking Application 2 Semester Total
1 2 3 3
9.00
Total Credits 9.00
This program is offered at : Green Bay Sturgeon Bay
Apply at www . nwtc . edu / apply Submit high school , GED , or HSED transcripts and college transcripts ( if applicable ) to transcripts @ nwtc . edu
Tip ! Our admission advisors will assist you through every step . Have questions ? Connect with NWTC Admissions at start @ nwtc . edu or 920- 498-5444 .
10-316-118 PRINCIPLES OF SANITATION ... food service sanitation principles of contamination / food borne illness with National Restaurant Association ServSafe Certi�cation testing included . ( Prerequisite : Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certi�cate ). Course Typically Offered : Fall / Spring
10-316-120 CULINARY BAKING FUNDAMENTALS ... understand basic baking principles and develop knowledge of the functions / appropriate usage of the ingredients used in production baking . Learn how different types of bakery products are classi�ed and ingredient cost-outs are calculated . ( Prerequisite : Acceptance in Culinary Specialist technical diploma or Baking and Pastry Certi�cate ) Course Typically Offered : Fall / Spring
10-316-121 CULINARY BAKING APPLICATION ... understand the baking process including the pastry department . Develop a foundation in baking principles through hands-on application . ( Corequisite : 10-316-118 , Principles of Sanitation ; 10-316-120 , Culinary Baking Fundamentals ) Course Typically Offered : Fall / Spring
10-316-130 CULINARY BAKING APPLICATION 2 ... understand the advanced baking process including the pastry department . Develop advanced skills in baking principles through hands-on application . ( Prerequisite : 10-316-121 , Culinary Baking Application 1 ) Course Typically Offered : Fall / Spring
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