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Professional Baking

Students have the opportunity to learn the baking basics and the science of baking in an exciting well-equipped kitchen setting. This course is a fast paced program following the industry standards and practices of classical and contemporary baking. A variety of learning competencies and learning methods designed for our progressive program enables the program to offer highly concentrated, focused, and hands-on curriculum. 

Students participate in scaling and mixing, dough production, retail operations and oven work in our production kitchen. The courses reviewed include; breads, pies, pastries, cookies, doughnuts, cakes and specialty decorating. Bakery math, customer service and human relations courses will assist the student with developing a portfolio. The program supports a retail bakery offering a broad selection of baked goods, cakes and pastries finished to industry standards. If you enjoy teamwork, bakery production, timelines, and creating delicious baked goods in a commercial baking environment, this program is for you!

Program Options:
  • Certificate of Completion (65 credits)
Other Program Info:

Instructor:
Robert Holland
rholland@rtc.edu
(425) 235-2352 x5596

Program Length:

  • 4 quarters
  • 65 credits
  • Monday-Friday
     6:00 AM - 12:30 PM

Estimated Costs:

  • Tuition $6,638.00
  • Supplies $347.19

Enrollment:

  • Students may enter as openings occur.