Jul 14, 2024  
2022-2023 SLCC General Catalog 

Commercial Baking Certificate: CC (SLTC)(CTE)

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Certificate of Completion | 902 clock hours

Program Website
Academic and Career Advising

Program Description
The Commercial Baking Certificate is a competency based sequencer that includes 30 hours of ServSafe™ curriculum. Coursework includes instruction in selecting and storage of baking ingredients, preparing and serving specialized confectionary products; healthful and special-needs baking; bakeshop sanitation and safety and the use and care of commercial equipment.  The program prepares individuals in baking production and pastry services used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Upon completion additional supervised work experience prepares the student for subsequent Certified Pastry Culinarian™ (CPC) certification.

The program provides the opportunity to develop increased potential for employability as well as opportunity for training, re-training and further education utilizing job specific skills in the following areas:

  • Bakery Fundamentals  
  • Baking Science
  • Practical Bakeshop Mathematics
  • Formula Conversion
  • Safety (includes 10 hour OSHA requirement)
  • Large and Small Equipment
  • Precise Measurement
  • Sensory Properties of Baked Goods
  • Value Added ingredients and constituents specific to volume bakeshop requirements
  • Product packaging and marketing operations including counter display and service
  • Nutritional Applications to include healthful and special-needs baking including food allergens and sensitivities 

Career Opportunities

A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she can continue into management, retail sales/merchandising and staff training where one can continue to assume considerable responsibility and autonomy and participate in a broad range of both complex and routine work activities, including supervision of other staff and allocation of resources.

Possible Careers Include:

  • Baker
  • Bakery Manager
  • Bakery Owner/Operator
  • Cake Decorator
  • Commercial Baker
  • Scratch Baker

For state and national occupation information, visit http://online.onetcenter.org/find/ and enter the following O*Net code(s):

  • 51-3011.00 - Bakers
  • 35-2012.00 - Cooks, Institution and Cafeteria
  • 35-2021.00 - Food Preparation Workers
  • 35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers
  • 35-1011.00 - Chefs and Head Cooks
  • 35-2013.00 - Cooks, Private Household

For Classification of Instructional Programs, visit http://nces.ed.gov/ipeds/cipcode/selector

  • Baking and Pastry Arts/Baker/Pastry Chef (12.0501)
  • Cooking and Related Culinary Arts, General (12.0500)
  • Food Preparation/Professional Cooking/Kitchen Assistant (12.0505)
  • Institutional Food Workers (12.0508)
  • Culinary Arts and Related Services, Other (12.0599)

Estimated Cost for Students
Tuition and student fees:  http://www.slcc.edu/satts/cost-financial-aid.aspx.
Please visit the program website for up-to-date cost information.

Program Entry Requirements

  • TABE Test
  • Reading: 8.0
  • Computational Math: 8.0

Commercial bakery operations require the ability to bend over, stoop down through the knees, and lift at least 30 pounds without a partner or the ability to transport food or equipment of up to 70 pounds with coordinated assistance. A Pastry Cook works in a range of businesses from small to medium sized bakeries together with the larger plant bakeries and pastry or cake production facilities. These businesses may have a retail outlet or may operate as wholesaler to other food outlets or supermarkets. Pastry cooks often perform shift work including work late at night or early in the morning and are required to stand for long periods while working.

Program Requirements

Additional Program Notes

Certificates Earned Within the Program*

  • National Restaurant Association Educational Foundation™ ServSafe® Certificate
  • National Restaurant Association Educational Foundation™ Nutrition Certificate
  • National Restaurant Association Educational Foundation™ Hospitality and Human Resource Certificate

* CPC™ agency (Certified Pastry Chef) stipulates an initial 30 contact hour or 2 credit course is required for certificate exam.

Time to Completion

Estimated 902 clock hours.

Program Learning Outcomes

Program learning outcome alignment with Student Learning Outcomes  in brackets.

  • Exhibit familiarity with laws and rules of regulatory agencies such as OSHA, describe proper use, storage, and disposal of types of cleaners and sanitizers (MSDS) and identify causes and prevention of kitchen accidents, including burns, fires, and slips. Evaluate hazard and risk control; how to erect barricades and signage around spills. Locate the information /documents that are regularly accessed in the workplace to complete tasks safely. [1,7]
  • Demonstrate safe and sanitary procedures for operating and maintaining large equipment, hand tools, and small wares. Discuss the different baking ovens - their heating systems, required loading techniques, and safety features. Emergency/defensive action and techniques for controlling loads; emergency shutdown of equipment. [1,7]
  • Weigh and measure accurately and be able to perform basic mathematical operations pertaining to the food service industry (addition, subtraction, multiplication, and division). Applies mathematical concepts (+,-,x,/) to calculation of weights, quantities, volumes, capacity and elapsed times. Able to convert imperial measurements into metric (lbs to oz and degrees Fahrenheit to centigrade).  Applies equivalent measures within the same measuring system eg. 1000g = 1kg. [1,3,7]
  • Identify energy efficiency in processing like products together, customer demand at various times of the day, workplace production schedules. Determine workbench or station set up by inventory of ingredients, equipment and necessary tools and breaking down assignments into tasks. Utilize convenience products if and when necessary, preparing a sequenced and prioritized time line. [1,4,5,7]
  • Conduct sensory appraisal of color, sheen, aroma, trigeminal effects such as pungent, burning or cooling taste, the sound as well as feel of texture or even choice of serving equipment when evaluating ingredient substitutions or alterations in technique to accommodate gluten free, dairy free, sugar free or reduced fat baking. [1,4,5,7]
  • Compare and contrast creaming and two-stage methods as they relate to cakes, cookies, quick breads, brownies, and short dough. [1,4,7]
  • Parallel and distinguish egg foam method as it relates to sponge, Génoise, angel food, chiffon, meringues, mousse, and soufflés. [1,4,7]
  • Determine merchandising strategies and methods of promoting baked goods through product packaging and marketing that includes seasonal or culturally significant days for counter display and service. [1,5,7]
  • Read and prepare standardized recipes/formulas, and menus. Break production into stages. Allocate processing times to each stage - process set up time, production throughput rates/times, duration. Identify deliverables and milestones work bench procedures. Diagnose and respond to product and process faults (pastry, cake and cookies). Link ingredient selection, additives and treatments, the choice of mixing method and heat transfer to evaluations and troubleshooting. [1,7]
  • Model responsible practice, openly share technical information, processes or conditions which could result in a breach of food safety procedures or quality specifications for assessment, and if needed,  removal or and/reported within level of responsibility. [1,7]
  • Outline pros and cons associated with career opportunities in the baking industry. List kitchen hazards, hours, working conditions, other workers and persons; possible hazardous materials;  noise; flour dust; heat; cleaning chemicals; waste; inadequate lighting; electrical hazards; lifting and carrying; heavy loads; confined or inadequate spaces, production stress. [1,4,7]
  • Research professional organizations and third party certification, licenser or other industry endorsement including purposes and benefits. [1,8]


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