This technical certificate program provides knowledge and laboratory experiences that prepare the student to enter the baking profession as an entry-level worker. Graduates may become employed in bakeries, hospitals, hotels, or other food service locations. This program of study includes special program fees beyond current tuition and college fees. For more information about detailed course descriptions, please contact the Culinary Arts and Hospitality Management Institute Office at 501-812-2860. Students must make a “C” or better in all BAK, CUL or HOS classes or the class must be repeated.
Possible Positions for TC in Baking and Pastry Arts in Arkansas:
Expeditor / Working the Pass • Baker • Head Baker • Cake Decorator Pastry Cook • Management Trainee
*This is not a comprehensive list of positions you will be qualified to apply for upon completion of the program.
Certifications available:
Certified Pastry Culinarian® (CPC®) • Certified Working Pastry Chef® (CWPC®)
Credentials offered:
NRA ServSafe Certification, Food
Learning Objectives for Technical Certificate in Baking and Pastry Arts:
Department/Program Learning Outcomes
- Develop skills in handling a knife, tools, and equipment safely and correctly.
- Identify and produce a variety of knife cuts.
- Identify and operate equipment used in a professional bakeshop.
- Identify and utilize specialty tools used in a professional bakeshop.
- Apply principles of food preparation to produce a variety of pastry products.
- Define and describe the mixing methods utilized to produce baked goods.
- Describe the stages of the baking process.
- List and define the stages of bread production.
- Perform basic math functions.
- Calculate recipes using baker’s percentages.
- Re-calculate recipes by changing yield or ingredient amount.
- Calculate recipe costs and determine the cost per item or weight.
- Determine pricing using food cost percentage.
- See more at uaptc.edu/sla.
Concentration: Baking and Pastry Arts
- Demonstrate professionalism and sanitation practices as well as mise en place, organization, sense of urgency and timing in a professional kitchen.
- Demonstrate knife skills, hand tool, and equipment operation, emphasizing proper safety techniques. Identify and demonstrate knowledge and proper selection of equipment and utensils for specific baking applications.
- Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
- Define baking terms and identify and describe properties of ingredients and products and demonstrate utilization of these products.
- Calculate a recipe conversion factor to make a desired quantity of a given recipe and compute the new ingredient quantities using the recipe conversion factor
- Discuss recipe modification to create more nutritionally beneficial baked goods and desserts
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