Baking
Introduction
Baking is a program taught at Nicolet Area Technical College, USA. Intake: Fall, Spring. The program is offered in campus-based modes with full-time options.
This Technical Certificate in Baking is built around Culinary Career Essentials. Three core courses develop a foundation in kitchen basics in professional baking and pastry arts. Two additional courses focus on baking principles and techniques used in bakeries and food service establishments.
Learning is delivered on campus. The program includes courses on Culinary Principles, Culinary Applications, Sanitation and Safety Basics, Professional Baking, and Advanced Baking. Students apply food science principles in food preparation, evaluation of preparation techniques, and safe food service operations, then practice products such as quick and yeast breads, restaurant style desserts, pastries, rolled-in dough, specialty breads, European-style desserts, petit fours, and decorative work.
Modules
- Culinary Principles
- Culinary Applications
- Sanitation and Safety Basics
- Professional Baking
- Advanced Baking
Admission Requirements
The minimum requirements for admission in Baking at Nicolet Area Technical College for all applicants (Domestic or International) are:
- program specific academic requirment set by Nicolet Area Technical College.
- English Language OR any other language requirments as set by Nicolet Area Technical College as pre-requiste for admission in Baking.
Note: Please check the university website in the link below.
Courses Units
Please check detail of study units at https://www.nicoletcollege.edu/programs-degrees/culinary-arts/baking
More Information
- Pastry Chef
Scholarships
80 fully funded scholarships are listed for USA. See USA scholarships.