Certificate – 37 credit hours

Purpose:  Food service and its related industries are the third largest employer in the United States. The need is an additional 75,000 people annually. The one-year certificate includes courses that prepare students with the skills defined by industry. The Retail Bakers of America’s certified journeyman baker (CJB), HACCP, and sanitation, nutrition, and professional cooking certificates can be accomplished through the National Restaurant Association upon successful completion of their required exams. General education courses round out the training.

Career Opportunities:  Opportunities are phenomenal and students will have a wide range of choice within a growing field.

Program Educational Outcomes:  Upon completion of the certificate curriculum in the Culinary and Baking program, the graduate is prepared to:

1. Identify foods, hazards and processes most likely to cause food borne illnesses.
2. Monitor and verify food safety in an operation. Adjust recipe information—yield, ingredients, weights and measures, cooking time and temperature.
3. Demonstrate understanding of food safety, biotechnology, environmental issues, government regulations, and globalization of food.
4. Understand and apply fundamental principles and procedures for preparing baked goods, pastries, and desserts for bakeshops, restaurants, hotels, and institutional facilities.
5. Demonstrate eligibility to obtain Retail Bakers of America’s certified journeyman baker (CJB), HACCP, sanitation, nutrition, and professional cooking certificates through the National Restaurant Association upon successful completion of their required exams.
6. Demonstrate understanding of the competencies set forth by the Retailer Bakers of America.
7. Qualify for employment in a variety of positions in food service and its related industries.