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Baking Certificate

Program Codes: BAK
Certificate

The Baking (BAK) Certificate is offered to corporate partners.

Contact the Department Chairperson

Degree Requirements

The BAK Certificate requires 38 credits to complete.

Spring Semester

Foundations of Baking & Pastry Arts
Course Code:
BAK 160
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options, Quantitative Problem Solving - Reinforcing
Course Description:
In this laboratory course the student will be exposed to a foundational array of baking methods, procedures and techniques. The student will be introduced to yeast risen dough, quick breads and introductory pastry items. Emphasis will be placed on formula conversion, food cost, scaling and mixing methods. Students will begin preparation of professional baking career portfolio. This course may use alcoholic beverages to flavor production items.
Credit:
4
x
BAK 160
Foundations of Baking & Pastry Arts
4
Introduction to Quantity Baking I
Course Code:
BAK 165
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:
A lecture/laboratory course that introduces the foundations of quantity baking and offers the opportunity for students to produce products to be used for retail sales. Utilizing foundational baking skills from BAK 160, students will learn techniques and theory regarding formula conversion and quantity scaling and production. Prerequisite:BAK 160 Foundations of Baking & Pastry Arts
Credit:
4
Prerequisites:
Prereq: BAK 160 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00
x
BAK 165
Introduction to Quantity Baking I
4
First Year Seminar
Course Code:
FYS 101
Course Group(s):
Degree Applicable, Liberal Arts and Science Elective, Responsibility & Expression - Foundation
Course Description:
First Year Seminar is an interdisciplinary discussion based course designed to explore questions of meaning, value, and responsibility encountered by individuals and communities. Through reflective activities, readings, projects, presentations and discussions students will develop: active listening skills, oral communication skills, respect for diverse opinions, and action plans that will guide independent, confident, decision making. Completes General Education Requirements:RE-F, LAS
Credit:
3
x
FYS 101
First Year Seminar
3
Food Service Sanitation
Course Code:
RES 170
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Reinforcing, Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Program Options
Course Description:
This course will focus on the importance of sanitation in the food service industry. Students will gain an understanding of the causes of food-borne illnesses and learn how sound sanitation management practices can reduce disease as well as improve food quality and overall success of a restaurant operation. Details concerning food supplies, food handling, the facility and training with regard to sanitation will be included. The process of the HACCP food safety program will be presented and applied. Students will be expected to take the ServSafe certification exam through the Educational Foundation of the National Restaurant Association. Completes General Education Requirement:AR-R.
Credit:
3
x
RES 170
Food Service Sanitation
3

Fall Semester

Foundations in Baking II
Course Code:
BAK 260
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:
Based on foundational competencies achieved in Foundations of Baking 160 students will build upon learned concepts and be exposed to an advanced array of baking methods, procedures and techniques. The student will be introduced to laminated dough, tarts, p?te ? choux mousses, Bavarians, basic dessert sauces. Introduction of dessert plating and presentation as well as advanced cake decoration will also be included. This course may use alcoholic beverages to flavor production items. Prerequisite: BAK 160 Foundations of Baking & Pastry Arts I. Completes General Education Requirements:QP-R.
Credit:
4
Prerequisites:
Prereq: BAK 160 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00
x
BAK 260
Foundations in Baking II
4
Quantity Baking II
Course Code:
BAK 265
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:
A lecture/laboratory course that builds upon the foundational quantity baking skills obtained in Introduction to Quantity Baking I and Foundations of Baking I while introducing new products and techniques. Students will prepare artisan style yeasted products, laminated dough and a variety of additional retail and wholesale products. Pre- requisites: BAK 160 Foundations of Baking I and BAK 165 Introduction to Quantity Baking I.
Credit:
4
Prerequisites:
Prereq: BAK 160 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00 And BAK 165 Lecture Lab combined Min Grade: D Min Credits: 4.00
x
BAK 265
Quantity Baking II
4
Retail Practical Experience
Course Code:
BAK 280
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:
This course focuses on the advertising, merchandising and management of a retail bakery and the baked goods produced. Each student will act as General Manager of the bakery operation during rotation through course positions. Students will utilize previously learned formula food costing and be responsible for sales, marketing, inventory and ordering as well as labor cost control techniques regarding retail and wholesale operations. The measurement of customer satisfaction will also be focused upon. Prerequisites: BAK 260 Foundations of Baking II, BAK 165 and BAK 265 Quantity Baking II
Credit:
4
Prerequisites:
Prereq: (BAK 260 Lecture Lab combined Min Grade: D Min Credits: 4.00 And BAK 265 Lecture Lab combined Min Grade: D Min Credits: 4.00)
x
BAK 280
Retail Practical Experience
4
Nutrition Food Science
Course Code:
CUL 280
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Foundation, Analytical Reasoning & Scientific Inquiry - Reinforcing, Degree Applicable, Integrative Studies: BASM Program Options, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Liberal Arts and Science Elective
Course Description:
This course focuses on the functions that carbohydrates, fats, protein, water, vitamins, and minerals have in the body. The course will include measurement of nutritional status and labels as well as the application of dietary guidelines and recommendations. The student will study human nutritional requirements throughout the life cycle. Completes General Education Requirements:AR-F or AR-R, LAS *May be used for either Foundational or Reinforcing - but not both
Credit:
3
x
CUL 280
Nutrition Food Science
3
Effective College Writing I
Course Code:
ENG 101
Course Group(s):
Degree Applicable, Liberal Arts and Science Elective, Written Communication - Foundation
Course Description:
This course advances students' knowledge of writing and reading demands of college-level courses across disciplines. Professional and academic writing involves reading critically, thinking logically, responding to texts, organizing ideas, and revising systematically. This course requires multiple drafts that demonstrate effective revision editing of expository essays for specific audiences. This course focuses on the basic principles of rhetoric and strategies for academic inquiry and argument. The critical reading process and the responsible use of both print and electronic source material are emphasized (3 hours lecture). Completes General Education Requirements:WC-F, LAS.
Credit:
3
x
ENG 101
Effective College Writing I
3

Additional Requirements

Baking Capstone
Course Code:
BAK 462
Course Group(s):
Capstone Courses, Degree Applicable
Course Description:

This course is the culminating course designed to give students the opportunity to demonstrate that they have obtained the goals of the program. This final course will ask students to demonstrate their culinary technique, aesthetic appreciation, research, management, and leadership abilities. Students will design and execute all of the aspects of managing a conceptual baking business. During their Executive Pastry Chef rotation, students will create a menu, order food supplies, develop a budgetary proposal, and assign duties pertaining to food production and front of house service. At the completion of Executive Pastry Chef rotation students will prepare and defend a portfolio which will include a complete research report. 

Credit:
4
Prerequisites:

SENIOR Standing

x
BAK 462
Baking Capstone
4
Total Credits 38

Contact Information

Business & Hospitality

Diane Litynski

Pickett Hall 105
(518)327-6037
dlitynski@paulsmiths.edu


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